I NEED some marinade/seasoning ideas

[4gotn1]

I check my favorite marinades and they contain sugar!

I don't like anything spicey or lemon ( in my tea yes, on my meat , no!)

I can not find my favorite spice seasoning any where. It was Spice Classics steak Seasoning...probably had sugar too but they stopped selling it around here.

HELP! I add pepper, garlic powder and some other spices but everything just taste bland!

[Charski]

A good marinade is just Italian dressing - you CAN find some bottled ones without sugar, but you really have to look hard.

I usually make my own though - olive oil, balsamic and red wine vinegars, garlic salt, pepper, a bit of dijon mustard. Shake it all up and then pour over your meat in a ziploc, close the top ALMOST shut, squeeze out the air, seal and refrigerate, turning every now and then. Depending on what it is determines how long I leave it - thick cuts of beef I do overnight, chicken too, steaks or thin pork chops require a couple hours.

Marinades should have an acid of some sort and that's what the vinegar adds to the mix in this case.

[LindaSue]

KOREAN MARINADE
5 tablespoons soy sauce
5 tablespoons water
1/4 cup granulated Splenda or equivalent liquid Splenda
1/4 teaspoon pepper
1 1/2 teaspoons garlic, minced
1 tablespoon sesame oil
1/8 teaspoon orange extract, optional
2 tablespoons green onions, chopped

Mix all of the ingredients in a small bowl. Use to marinate chicken, steak, pork, meatballs etc.

Makes about 3/4 cup marinade

With granular Splenda:
Per batch: 204 Calories; 14g Fat; 5g Protein; 16g Carbohydrate; 1g Dietary Fiber; 15g Net Carbs

With liquid Splenda:
Per batch: 175 Calories; 14g Fat; 5g Protein; 9g Carbohydrate; 1g Dietary Fiber; 8g Net Carbs

SANTA FE CHICKEN MARINADE
4 boneless chicken breasts, about 2 pounds total

Marinade:
1 cup water
3 tablespoons soy sauce
4 1/2 teaspoons granular Splenda or equivalent liquid Splenda
1 teaspoon salt
1 tablespoon white vinegar
1 1/2 teaspoons chipotle chile powder
1 teaspoon liquid smoke
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon pepper

Mix all of the marinade ingredients in a large bowl or a zipper bag. Add the chicken and marinate in the refrigerator 2 hours and no longer. Remove the chicken and drain well. Grill on an indoor or outdoor grill just until no longer pink in the center. Serve on its own or in a Fajita Salad.

Makes 4 servings

Per Serving: 191 Calories; 2g Fat; 40g Protein; 1g Carbohydrate; trace Dietary Fiber; .5g Net Carb

AMERICAN STEAKHOUSE CHICKEN
1 1/2 pounds boneless chicken breasts
1/3 cup soy sauce
1/3 cup Da Vinci sugar free syrup, pineapple flavor
1/3 cup dry white wine
1/4 cup cider vinegar

Combine the soy sauce, syrup, wine and vinegar in a small bowl. Place the chicken breasts in a gallon zipper bag; pour in the marinade. Marinate in the refrigerator 4 hours. Drain the marinade then grill the chicken.

Makes 4 servings

Per Serving: 193 Calories; 2g Fat; 40g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carb

[LindaSue]

SEASONING SALT
3 1/2 teaspoons paprika
1 teaspoon salt
2 1/2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon black pepper
1 teaspoon celery salt

Mix all and store in an airtight container.

Makes 11 teaspoons

Per teaspoon: 7 Calories; trace Fat; trace Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs
Per tablespoon: 18 Calories; trace Fat; 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

SPICY SEASONING SALT
1 1/2 teaspoons paprika
1 1/2 teaspoons salt
1 1/2 teaspoons garlic powder
3/4 teaspoon pepper
3/4 teaspoon onion powder
3/4 teaspoon cayenne
3/4 teaspoon celery salt

Mix well and store in an airtight container.

Makes 7 1/2 teaspoons

Per whole recipe: 42 Calories; 1g Fat; 2g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs
Per 1 teaspoon: 6 Calories; trace Fat; trace Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs

[4gotn1]

WOW....THANKS you two! I appreciate it and so do my taste buds!!!!

[Mindy5936]

I have three things I use constantly,

I mix cinnamon, garlic powder, black pepper and sugar twin brown sugar together and sprinkle on pork and steaks, this is great although it sounds odd.

I also mix equal parts blackening spice ( I mix my own, if you google it there are hundreds of recipes just make it sugar free or use splend) and sugar twin brown sugar, this is my favorite on salmon.

Lastly I marinate all sorts of things in the following: soy sauce, ginger, garlic(use fresh if you have it), dried onion, crushed red pepper, sesame oil, and a dash of worsteshire(sp?) sauce.

[soon]

My favorite seasoning is Montreal steak seasoning I just throw it on before I cook. Its wonderful with just a bit of a kick no bland here

[4gotn1]

they all sound so good! Thank you!