Weight-Loss Spices suggestions, please!

Weight-Loss
Beagle1

Beagle1

New member
The thing I love about most meats is how much you can change how it tastes with just a little seasoning. A steak with BBQ sauce is very different from one with steak spice. Breaded chicken breast is different from a marinated one.

With my South Beach diet, I am looking at eating a lot more meat than I usually do, especially because I can't get the instant-cook kind that are chock full of preservatives. Poor little kitchen-retard me has to actually cook! Heh, actually it turns out I'm not as bad as I thought if I put my mind to it.

In any case, I need to know which spices are good to use for cooking with. Specifically, for white meat like chicken breast and fish fillets. I've had fish with lemon pepper two nights in a row, and while it is rather yummy it's going to get boring fast! I like most kinds of tastes except for really spicy. I like a little zing, but nothing along the lines of curry or whatever:)
 
George foreman grill & ms dash salt free meat spices, its something noone can screw up not even myself.
 
chicken tastes different with all sorts of different spices...

try ginger one night, rosemary the next (especially if you roast it over veggies in the oven!!!), lemon pepper, fajita spices - cumin, red pepper, chili powder

good luck!
 
chicken and turkey are really pretty easy when it comes to spices. since they have a bland dry taste alone they pretty much pick up anything you put on it. The easiest thing to do is pick you up a little 9.00 electric coffee grinder from walmart or a local store like that. a good mexican/texmex blend is cumin and corriander with a dried chile peper or red peper flakes. for italian you can get italian herb blends all day long just check for anyadded sugar. if they are the dried herbs you should be fine. for fish i like to grind up just alil salt and dill together with some lemon peel. pork is a great one for just about anything as well..........
 
I agree with hillbillylee,

A good mexican/texmex blend is great on chicken or turkey, another one that i make is marinate the chicken breasts in soy sauce and oyster sauce and bake, it is really good. For salmon I cut up garlic into slices and put it on the salmon along with, dill, and fresh sliced lemon and bake it, it's one of our favourites.
 
I'm a big fan of marinating - it appeals to the lazy side of my soul... Every other week Iwill go to the grocery store and stock up on the Perdue Chicken Tenders - -they are basically small pieces of the boness breast - saves time butchering... They go in the freezer...

The night before, I will take out a package of chicken, still frozen, and take it out of the plastic wrap and put it in a ziplock storage bag... into the bag, well it depends on my mood... It could be rosemary/lemon/ garlic and some white wine... or soysauce/garlic/fresh ginger...

There are also purchased marinades I will get - Consorzio, Emeril. Lawrys all make really interesting and different marinades.. I really like World Harbors variety... They are good for pork/chicken/beef/fish... it's really whatever floats your boat that day.. then they get broiled in my toaster oven for about 15 minutes (I"m contemplating a george foreman grill.. ) the only real drawback to the bottled marinadres, as opposed to home made is you don't use very much -- so the bottle could go bad if you don't use it in a few weeks.

I've also taken plain chicken breasts and just brushed on some dijon mustard and sprinkled on some thyme (that works well with salmon too) and broiled

McCormacks makes a nice salt free seasoning blend as well that's nice just dusted on chicken...

lime juice is wonderful on chicken -- the acid in it tenderizes it..

One i did as an ooops one night -I thought I was grabbing something else... :)
1 tsp ground cinnamon
2 tbs Italian-style seasoning
2 tbs garlic powder
1 teaspoon ground black pepper
mix together and sprinkle over baked chicken...
(cinnamon is good because it helps to regulate insulin or something like that)

balsamic vinegar gives a different flavor... don't marinade too long otherwise it stains the chicken..
 
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Spices

In one of the other thread many people say that they never use salt when they want to cook healthy food. But why? I don't really know the reason. Does salt cause any negative effects? And what about other spices? Does this mean that we shouldn't use spices at all? At least if we want to cook healthy food.
 
Salt has been known to contribute to high blood pressure in some people it's also a contributor of water retention.

Spices should absolutely be used in cooking -how else are you going to get added flavor..

Curry, Cumin, Coriander, GARLIC, parsley, Coriander, so many great spices...
 
I just don't like the taste of straight up salt. I find there's plenty of salt in other things I add to my cooking (if you're referencing the rice thread, soy sauce would be a good example of something else with salt in it) I use a lot of other spices in my cooking.
 
there are also different varieties of salt.. I can't stand the Iodized fine grain salt - it's too powdery and too salty -Kosher salt I prefer for cooking or gray salt or pink salt for finishing a dish... but I don't use salt all that much...

Other spices though -I adore...

Visit a spice store if you can -the aromas a re intoxicating and the flavors are far better than the stuff sold by mccormacks or the other mass produced spice companies...
 
Spices, Sauces, and Herbs--Oh my!

Just wondering...

What does everyone on here use to flavor what would usually be bland meat or veggies? List your favorite low-cal sauces, spices, and herbs and what you like to season with them?

My newest favorite hot sauce is this:

sriracha.jpg


Only 5 calories per serving! (And I think the serving is 3 TBS which you probably WON'T even need!)

I like this sauce on pretty much anything but mostly eggs, chicken, tofu, quinoa, ETC

I also like...

Curry
Thyme
Cumin
Hazelnut
Coriander
Parsely
Lemon Juice
GARLIC
Soy Sauce
Cinnamon
Nutmeg
Cayenne Pepper (Great in anything with cheese)

And many more!

Also... If you know any, list any spices/sauces that are high-cal or need to be used sparingly!

-N-
 
Whoa whoa... That's weird...

I posted this as it's own topic and it magically became part of a topic I guess I didn't search enough for... Oops!

Thanks mods,

-N-
 
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