Marinades

11kimberly11

I'm wondering what everyone does in regards to counting the calories in a marinade. For example i want to marinade my chicken in italian dressing before cooking it. How much of the dressing should figure I'm eating?...

gemiwing

This drove me nuts. lol So nuts that now I just use a rub instead. Saves me the whole headache.

Or try using fruit juice extract. Lime is a favorite of mine with chicken. Or take some rosemary, thyme and a wee bit of pepper and rub the chicken down.

Most marinades have quite a bit of sodium in them too. Just one more hassle.


Or- here's something I just thought of- Take 2-3 tbsp of your marinade (don't really need too much anyway) and place it with your chicken in a ziploc bag. Shake, wiggle and work the dressing all over it, then set it in the fridge taking care to get all the air out of the bag. Then count the amount you used in the baggie. Probably easier to do that, and err on the side of caution, rather than soaking the chicken in a bowl of Italian dressing.

:flowerforyou:

cassandra1220

I'm not sure how you would get an accurate number for a bottled marinade or salad dressing that you used, but I am partial to using lemon or lime juice and fresh herbs or Mrs. Dash. They have so many flavors- from southwest chipotle to garlic and herb...and they have no sodium! :happy: The lemon/lime juice breaks down the meat so that it becomes tender so it is a win win. Just remember to use a cooking spray so that the food won't stick.