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I was doing some more digging and found this on a mfp thread from a couple years ago: You are way overthinking this! The amount of calories the marinade would add that would not be cooked of is like 5. Think about it. Let's say you are marinating flank steak to grill. The acids in the marinade are what is most critical to…
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Thanks for the feedback. Nicole6 - I'll try to use that approach next time I cook since I think it would be the most accurate. eileen0515 - I was wondering if there was a general rule out there since I've made the recipe already. I'll use that to estimate. DudeistPriest - How lucky! It's a good question...
