[null, null, {"document_url": "http://www.sandyskitchenadventures.com/2011/04/danas-chicken-seasoning.html", "unformatted_src": "http://1.bp.blogspot.com/-_eSLhuDSsQU/Ta3yODFw1aI/AAAAAAAABZE/8B_uDzzhnqc/s320/002.JPG", "src": "http://1.bp.blogspot.com/-_eSLhuDSsQU/Ta3yODFw1aI/AAAAAAAABZE/8B_uDzzhnqc/s320/002.JPG", "rendered_width": 320, "rendered_height": 240}, null, {"document_url": "http://www.sandyskitchenadventures.com/2011/04/danas-chicken-seasoning.html", "unformatted_src": "http://i640.photobucket.com/albums/uu127/janagordon78/janagordon78198/sig2_zps2zyr25ar.png", "src": "http://i640.photobucket.com/albums/uu127/janagordon78/janagordon78198/sig2_zps2zyr25ar.png", "formatted_filename": "sig zps zyr ar", "alt_text": " photo sig2_zps2zyr25ar.png"}, null, {"document_url": "http://www.sandyskitchenadventures.com/2011/04/danas-chicken-seasoning.html", "unformatted_src": "https://3.bp.blogspot.com/-fTpWJq6TQcQ/WZ4DbYb1LTI/AAAAAAAAJYM/wcMoNkIuJ_sbBEweBYdONOk9Ri5Xpf4SwCLcBGAs/s1600/profile-Sandy.png", "src": "https://3.bp.blogspot.com/-fTpWJq6TQcQ/WZ4DbYb1LTI/AAAAAAAAJYM/wcMoNkIuJ_sbBEweBYdONOk9Ri5Xpf4SwCLcBGAs/s1600/profile-Sandy.png", "formatted_filename": "profile Sandy", "rendered_width": "98%", "rendered_height": "98%"}, null, null, null, null, {"document_url": "http://www.sandyskitchenadventures.com/2011/04/danas-chicken-seasoning.html", "unformatted_src": "http://3.bp.blogspot.com/-Sx_iM_6GdMw/WNwA0JYA96I/AAAAAAAAJPc/hCthjKl3QDArbLqIo8VuWHPZpqvBzz7tgCK4B/s1600/03-01-17-09-38-28_Lean%252Band%252BGreen%252BCookbook%252BAffiliate.jpg", "src": "http://3.bp.blogspot.com/-Sx_iM_6GdMw/WNwA0JYA96I/AAAAAAAAJPc/hCthjKl3QDArbLqIo8VuWHPZpqvBzz7tgCK4B/s1600/03-01-17-09-38-28_Lean%252Band%252BGreen%252BCookbook%252BAffiliate.jpg", "formatted_filename": "Lean Band BGreen BCookbook BAffiliate", "alt_text": "Stacey Hawkins #1 Cook Book for Lean and Green", "rendered_width": 300, "rendered_height": 300}, null, null, null, null, null]
Dana's Chicken Seasoning


Here is another great seasoning blend I just tried out from Dana Carpender's book called 15 Minute Low Carb Recipes. I love the addition of curry powder to this seasoning blend. It makes it so much better! The chicken came out really tasty and full of flavor. You get about 27 servings with a 1/2 tsp per serving. The sodium is about 775 mg which is still not bad considering you should have less than 2300 mg a day.  I only use a little more than 1/2 a tsp to season my serving of chicken. I decided to use a salt substitute such as Morton just because I know too much salt isn't good for you and could hinder weight loss. Well, at least you can not have too much of it. My father who keeps his blood pressure down (with no medications) by exercising and watching his salt intake uses this stuff religiously. To be honest when I eat over at my parents house, I do not even notice that they aren't using regular salt. These salt substitutes use potassium chloride instead of sodium chloride. The recommended daily allowance of potassium (4700 mg for adults) is higher than sodium (2300 mg about 1 tsp), yet the typical person consumes less potassium than sodium in a given day. I would like to note that various diseases and medications may decrease the body's excretion of potassium, thereby increasing the risk of potentially fatal hyperkalemia. People with kidney failure, heart failure or diabetes should not use salt substitutes without seeking medical advice first. A little info on salt and salt substitutes. Whether you decide to use salt or a salt substitute, this seasoning is still very good! I used a salt substitute and I couldn't even tell a difference. I will be keeping this seasoned salt as a staple in my house. Enjoy! From 15 Minute Low Carb Recipes by Dana Carpender

3 tbsp Salt or Salt Substitute
1 tsp Paprika
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Curry Powder

Combine all ingredients thoroughly, and store in a salt shaker or the shaker from an old container of herbs. Simply sprinkle over chicken before roasting.I use it to season at the table, as well.

Yields: 27 (1/2 tsp) servings with only 0.25 grams of carbs per serving but watch the sodium. I usually have a little over 1/2 tsp per 9 oz of raw chicken which shrinks down to about 6 oz cooked. If you use a salt substitute like I did, there is no sodium!
 Labels: mcondiment