Others may correct me if I am wrong, but my daughter is on modified and she puts 2 spoons of (no added sugar) salsa on her lettuce, she loves it.
I cook her meat for her (fish & chicken) and we use all kinds of dry seasonings, there wonderful. Some of them are:
For fish: Chef Paul Prudhomme's seasonings are great. You just sprinkle them on the fist before you cook. Our favorites are Seafood Magic & Blackened Redfish Magic.
For Chicken: Chef Paul Prudhommes's also makes chicken seasoning, but I have used the Blackened Redfish Magic on the chicken, talk about spicey chicken - my daughter loves it.
Old Bay Blackened Seasoning is also very good on chicken.
Durkee Grill Creations St. Louis Style Chicken & Rib Rub, I just sprinkled it on the chicken, sprayed with a little butter flavor PAM and cooked.
Also, for anyone that does not have a George Foreman grill, you are really missing out - I couldn't live without mine. It makes cooking the lean proteins so easy, they don't stick and you don't have to add oils.
If you cook green beans, put a chicken bullion cube in them while they are cooking, it really gives them flavor (since we can't have butter
).
Hope this helps.