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1/8 cup oil
1/8 cup soy sauce
1/8 cup balsamic vinegar
4 “shots” Worcestershire
garlic powder, ginger

Mix all ingredients in zip lock bag. Put chicken (or other meat) in bag and marinate in refrigerator for up to 24 hours. Turn bag occasionally.
No carb counts are listed as most of marinade is not used.

Lemon Dijon Cream Sauce
2 teaspn butter
1 Tablespn lemon juice
1 TablespnDijon
1/2 c heavy cream (may need more)

Melt butter. Add lemon juice and Dijon and mix. Stir in heavy cream, 1/4 cup at a time, until right consistency.
Total: 6 carbs. Serves 2 @ 3 carbs

3 cups canned tomatoes (pureed in blender)
2 teaspn onion powder
1/2 teaspn EA: cloves, allspice, cinnamon
1/2 cup white vinegar
2 pkgs Equal

Combine all ingredients except sweetener in saucepan and simmer slowly, 1 1/2 hours, stirring often. Take off heat and stir in sweetener. Cool and pour in jar. Keeps 4 months in refrigerator.
Total: 45 carb (36 NET carbs)
Makes 48 T @ .75 carbs ea.
We loved this, especially combined with mayo for Russian dressing. The flavor was a little unusual, not like regular ketchup.

Roasted Red Pepper Sauce
7 oz jar roasted red peppers
clove garlic
1/2 sm onion, chopped
1 T olive oil
1 T balsamic vinegar
parsley, Old Bay seasoning, basil
1 T heavy cream
1 t butter
1/2 cup zucchini

Process red peppers with juice and garlic in food processor. In oil, sauté onions and zucchini. Add spices. Add vinegar and cook 1 minute until liquid absorbed. Add pepper puree and stir. Add 1 t butter and stir until melted. Add heavy cream and stir. Can serve over pork, fish or chicken.
Total: 21 carb, (14 NET carb)
Serves 2 @ 7 NET carbs