i just have a quick question. when you marinate chicken or other protein, do you add it to the overall point value of the dish? assuming that the marinade is relatively benign (not heavy in oils and such) if course. or do you just log it as you would plan protein?
What you can do is measure out your marinade when you mix it in a bowl (or weigh it) then you can measure it afterward and subtract those nutritionals. This would give you the amount that is actually soaked into the meat so you don't have to count it all.
marinades?
