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GOLDENRODFARM SparkPoints: (307,020)
Fitness Minutes: (154,535)
Posts: 7,960
6/16/14 9:17 A

I do that a lot with meat I buy from the store, but I really don't buy much meat from stores, I raise almost all my own meat. I have been making marinades lately to cover the lack of taste and the dryness of store bought meat . I will be happy when this batch of meat birds are ready to go in the freezer, just about another month!

LILSPARKGIRL Posts: 2,744
6/16/14 12:21 A

If you buy meats, you can put a serving or two in a freezer bag with the marinade and freeze them. When you want to cook them put them in the fridge for 8-48 hours.

GOLDENRODFARM SparkPoints: (307,020)
Fitness Minutes: (154,535)
Posts: 7,960
6/15/14 11:39 P

Thanks for the replies, probably 1/2 is a fair estimate, although most of the maranades I tend to make are like LILSPARKGIRL, vinegar, lemon juice or lime juice, herbs fresh from my garden and not much else. The recipes I was looking at had pineapple juice, and sweeteners, and when I was done marinading most of it was waste since I just did one breast. I think in the future I will freeze some of the sauces, I fell right in love with the ginger marinade posted here, good on chicken, steak or pork all on the grill. Summer is my grill time, although I do grill in the winter it seems like relaxed in the summer.

DIETITIANBECKY Posts: 28,125
6/15/14 2:39 P

I suggest taking only 1/2 the marinade calories.
I have noticed that this is what major cookbooks and cooking magazines also do with their recipe analysis.

Becky
Your SP Registered Dietitian Nutritionist

LILSPARKGIRL Posts: 2,744
6/15/14 2:03 P

I don;t count them since I just use a tsp or two of evoo and vinegar and herbs. I don't eat the skin of chicken so I figure the amount of calories is negligible. I tend to leave space at the top of my calorie range to account for these "free" calories.


GOLDENRODFARM SparkPoints: (307,020)
Fitness Minutes: (154,535)
Posts: 7,960
6/15/14 1:58 P

Browsing through recipes here in spark people I noticed many grilling recipes include a marinade, when I look at the calories counted some include the marinade and some do not, most marinades end up with 90% of them being tossed or burned up on the grill if basting. How do most of you count these calories?

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