Sauces/spices with low sugar/carbs to spice your food up?

[Elexecution]

What kinds of sauce can I put on my chicken breast to spicen it up? Or how about my oats in the morning? Barbecue sauce has way too much sugar but A1 Steak Sauce only has like 1 gram, i can use that on chicken... but what about oats? Sugar free preserves?

[Panzerfaust]

Mrs. Dash!

/thread


No salt, sodium etc.. Great taste.

On Oats, use Splenda & Cinnamon.

[dedic8ed1]

With chicken I use lemon juice,mrs dash,garlic powder.

Oats=splenda,cinnamon,no sugar perserves melted it the microwave then poured on top mmmmmmmmm.

On my ground beef I use nu salt and mrs dash.

[Garnelek]

Try this with ur chicken.If u grill it.3 hours before u put it on fire put the chicken in 3 cups of water,half cup of sugar and half cup of salt.Put it in the fridge and before u use it clean it with water!Trust me u don't need any sauce!
About the oats i eat them with some honey.Its ok.

[StoneGRMI]

Try this with ur chicken.If u grill it.3 hours before u put it on fire put the chicken in 3 cups of water,half cup of sugar and half cup of salt.Put it in the fridge and before u use it clean it with water!Trust me u don't need any sauce!
About the oats i eat them with some honey.Its ok.

How can you determine how much sugar was absorbed?

[Garnelek]

How can you determine how much sugar was absorbed?

Actually u can't,but its definatly less than the sugar in ketsap!(here is how it works:Brining makes cooked meat moister by hydrating the cells of its muscle tissue before cooking, via the process of osmosis. The brine surrounding the cells has a higher concentration of salt than the fluid within the cells, but the cell fluid has a higher concentration of other solutes.This leads salt ions to enter the cell via diffusion. The increased salinity of the cell fluid causes the cell to absorb water from the brine via osmosis. The salt introduced into the cell also denatures its proteins. The proteins coagulate, forming a matrix which traps water molecules and holds them during cooking. This prevents the meat from drying out, or dehydrating.)Excess sugar goes away by rinsing off the brine with water and with the fat being grilled!

[epno]

For my oats I've been using stevia and it makes them sweet without adding any calories. I like green label tabasco on my chicken. I bake my chicken at 325 on a sheet tray sprayed with vegetable oil so it doesn't stick. I season it with coarse grind black pepper: I don't think it needs additional salt since chicken breast usually has salt brine added to it. 1 to 1 Non fat yogurt and salsa is a good low fat low carb topping too. I usually have that with an egg white omlette, but had it tonight with a chicken breast and pinto bean burrito in a whole wheat tortilla.

[StoneGRMI]

One thing that I ALWAYS do when I grill chicken is I butterfly the chicken breast. Heres how you butterfly: http://www.foodnetwork.com/food/ck_d...370613,00.html

THEN, take a small amount of extra virgin olive oil and place both the chicken/oil in a bag. Add your favorite seasonings (I make fajitas a lot so I'll add some pepper, small amount of hot sauce and taco seasoning) then massage your meat! Beat your meat! Let the meat sit in the refrigerator for at least an hour to soak in some flavor then grill it up! Be careful, when you butterfly your chicken it cooks FAST! 3-4 min per side on high flame.

[bazerk]

One word, "HUMMIS"! It's good on everything and it comes in a ton of flavors. In my oats I use a serving of choc. whey, a bananna, and some suger free maple syrup.

[StoneGRMI]

One word, "HUMMIS"! It's good on everything and it comes in a ton of flavors. In my oats I use a serving of choc. whey, a bananna, and some suger free maple syrup.

I eat a lot of hummus, too. Easy to make and really cheap carb source but it's not the best option for carbs...also the store bought stuff is full of sodium. I usually don't care about sodium that much but it's reallllly high.