I don’t really enjoy cooking, prepping etc. I kinda go in the kitchen thinking “Let’s get this shit done”…. wanting it to be done as quickly and easily as possible.
I’ve scowered for the easiest ways to flavor foods with the least amount of calories.
Hope you find some new ones!
Onions, garlic and celery add yummy flavor to foods without adding many calories. Use these veggies to flavor anything – chicken, steak, fish, veggies, grains etc
Add a squeeze to anything, seriously.
Vinegar is a flavor enhancer.It has no salt, sugar, fat, and is preservative free. Substitute flavor infused vinegar in any recipe that calls for lemon or lime juice, vinegar or wine. Here’s one I’ve made:
1/2 C Black Cherry Balsamic Vinegar
1/4 C extra virgin olive oil
salt and pepper to taste
6-8 Chx Breast
Mix all ingredients and put in a zip-lock bag overnight, Next morning I put it in a crock pot with about 1/2 c water, put on low for 5’ish hours, you can add some grains in it if you want (add more water then).
Here’s another way you can use Vinegar, on Clothes
Watch for the calories and sugar! I like fat free Italian usually. 😉
Pre Made Marinades
Same boat as dressing, watch those calories and sugar.
*I try to stay away from things with a long ass list of ingredients. Like the dressing… BUT sometimes I’m in a crunch and a squirt on my green beans makes life a little easier. PLUS I do use sugar free syrups etc that are processed… ya ya… This is why for everything else that I can avoid I will. 😉 I’m not tripping if I keep things pretty moderate.
Crock Pot Success: If you meal prep and aren’t using a crock pot you are working too hard!! Today I added 5 salt and peppered chicken breasts on a bed of cabbage with a cup of brown rice. I added cumin, curry powder and ginger, these spices I never used until I was desperate for a change… start using them, great in anything you crock. …. did I just make that up?
Remember you can replace dry herbs and spices to recipes but keep in mind they carry more flavor than fresh. When following a recipe use this as a guide: ¼ teaspoon powder = ¾ teaspoon dried = 2 teaspoons fresh You’ll know if you over seasoned by people’s reaction on their first bite. lol
This table shows some Top Spice Choices: I got this from about.com
|Peggy’s Top 20 Herbs & Spices|
|Rank||Herb / Spice||Comments|
|1||Garlic Powder||I use it in nearly every savory dish. Lawry’s preferred.|
|2||Whole Peppercorns||Get a grinder and you won’t use pre-ground pepper again!|
|3||Oregano||Rub between palms before adding to release more flavor.|
|4||Basil||Goes with oregano well.|
|5||Dill Weed||Essential for fish.|
|6||Paprika||Sweet Hungarian is my favorite. Sgezed preferred.|
|7||Cumin||Essential for Mexican dishes.|
|8||Cinnamon||Baking and curries.|
|9||Nutmeg||Baking and cream sauces. Better to grate your own.|
|11||Saffron||Truly worth the expense. A little goes a long way.|
|12||Sage||A must for poultry.|
|13||Thyme||Good with meat and poultry.|
|14||Parsley||Good for adding color. Mild flavor.|
|15||Bay Leaf||A must for soups and stews.|
|16||Tarragon||Good with seafood and poultry.|
|17||Onion Powder||I used this as a flavor booster instead of salt.|
|18||Chile Powder||Get the real thing, not a blend.|
|19||Celery Seed||My potato salad has to have it.|
|20||Arrowroot||Great for thickening sauces.|
Well hope I refreshed your memory on a few!
Do you know of another EASY & amazing ways to flavor food that I should know about?
No excuses! Eat Healthy!