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When it comes to making a chicken or other meat tasty, you have a few options. As a starter, you can dip it in the sauce and cover it with melted cheese. It would be delicious but cost you a lot of calories. Or, you can season the meat with some low-calorie or no-calorie seasoning and have a healthier meal option.

But beware: some spices contain more calories than you might expect. You usually don’t add a significant amount to your meal when using it in small amounts, but you don’t want to be surprised. Don’t assume every seasoning is low in calories!

Low-calorie seasoning

  • Freshly ground pepper. Buy a colorful and delicious assortment of peppercorns and fill up your battery-powered pepper mill for quick (one-handed) fresh peppers.
  • Bottled sauce. Salsa adds quick flavor to the chicken, quesadillas, egg dishes, and more. In some supermarkets, you can find flavors like Tequila Lime, Roasted Garlic Salsa, or Mango Peach Salsa. Two tablespoons of salsa add plenty of flavor for only about 15 calories.
  • Dash’s Salt-Free Spice Blends. By flipping your wrist, you can add a variety of flavors to all kinds of dishes (fries, stir-fries, egg dishes, casseroles, meats, pasta, potatoes, and more). There are several blends to choose from Garlic & Herb, Southwest Chipotle, Onion & Herb, and Spicy, to name a few. A quarter of a teaspoon contains 0 calories and 0 mg sodium.
  • Taco seasoning packs. This is a quick way to add flavor to re-fried beef, chicken, or beans for use in Mexican dishes or dips. Check the label; Some brands contain more sodium than others. Two teaspoons contain about 15 calories and 330 to 430 mg sodium, depending on the brand.
  • Grill Meats (McCormick) Salt Water Refills. Available in several flavors, from black pepper to garlic, herbs, and wine, these packs turn into a marinade when mixed with water, oil, and vinegar. Keep in mind that salt is the main ingredient in some flavors. Also, remember that you do not have to use the four tablespoons of oil the package requires; You can probably get half that amount. Just increase the water by two tablespoons. Other brands, such as Durkee, also make these bundles.
  • Massage grill mates. These seasonings are designed to go directly to the meat without mixing or mixing. They come in different flavors chicken, pork, and steak. Two teaspoons of chicken flavor add 260 mg sodium and only 15 calories.
  • Bottled marinade for 30 minutes. Open the bottle and pour a marinade over the meat or vegetables of your choice, then bake or grill. What could be easier? A tablespoon of Lawry has 15-30 calories, 0 g fat, and about 400 mg sodium, depending on flavor.

Bottled Asian sauces

Add flavor to ground beef when making burgers, whip up a chicken sandwich, or create a quick sandwich with roast pork or beef by mixing shredded meat with some BBQ sauce. 2 tablespoons of Basic BBQ Sauce add about 60 calories, 0 grams of fat, and 240 mg of sodium.

Cream-style horseradish

A little mustard adds quick flavor to tuna or chicken salad, steak, sandwiches, and roast chicken or pork. French Dijon honey has ten calories, 0 grams of fat, and 40 milligrams of sodium per teaspoon, while a teaspoon of spicy brown mustard adds five calories, 0 grams of fat, and 50 milligrams of sodium.

Flavored, marinated tuna

It’s a little pricey, but you can buy flavored tuna in varieties like Zesty Lemon Pepper, Hickory Smoked, and Sweet & Spicy. A 2-ounce serving contains 70 calories, 1 gram of fat, and 250 mg of sodium.

Cream-style horseradish

Use this highly flavorful condiment in sandwiches, meats, sauces, and more. However, one teaspoon adds ten calories, 0.5 g of fat, and about 20 mg of sodium.

Bottled Asian sauces

This adds flavor to stir-fried dishes and meats and can also be used as a quick dipping sauce for appetizers. Several types are available, but the two most useful are probably the hot kung pao sauce and hoisin sauce. 2 tablespoons contribute about 45 calories, 1 gram of fat, and 450 mg of sodium.

Balsamic vinegar

This is a delicious vinegar, which is better than most others. You can use it in recipes without balancing the acidic taste with the oil. Instead, add balsamic to salads, sauces, pickles, dips, etc. I like to sprinkle a few on top of fresh mozzarella, topped with sliced ​​tomatoes and fresh basil (served on bread).