Herb Spice Blend

This little blend I created to bake chicken, but it’s nice on baked fish, too.  I figured since I tend to reach for the same herbs and spices to bake chicken over and over, why not create my own blend?  It is great on baked chicken and as I said, is nice on fish and baked pork chops or pork roasts.  This, of course, is suitable for all ketogenic diets.

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1 T. dried tarragon leaves, crushed

1 T. dried rosemary leaves, crushed

1 tsp.dried marjoram leaves, crushed

2 T. dried parsley, crushed  (or ¼ c. fresh, chopped fine)

1 tsp. crushed red pepper flakes or dash cayenne pepper (optional)

1 tsp. Victoria Gourmet No-Salt Lemon Pepper

DIRECTIONS:   Mix all ingredients well in a bowl.  Stir well.  Spoon into a tightly lidded jar.

NUTRITIONAL INFO:  Makes 16 teaspoons.  Each teaspoon has:

3.5 calories

.03 g  fat

.62 g  carbs; .09 g  fiber, .53 g NET CARBS

.06 g  protein

210 mg sodium

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