Reddit reviews Kumana Avocado Hot Sauce, 3 Bottle Variety Pack. Hot, Original Jalapeño and Mango Jalapeño flavors. (13 Oz. each)

Idk if you can get this were you live but I can for about 2/3 of the amazon price and its easy, low cal and adds a lot of flavor.

I love adding teriyaki flavor to my meats, here is a super simple sauce recipe I use with monk fruit extract (erythritol) in place of sugar so you get a lot of flavor compared to the calories it adds. I make this so often I just eyeball it and record how much I use so I can calculate the macros per portion of cooked final product. Here it is, this for 1 batch which for me is about 2-3 lbs minced meat. 2/3 Cup soy sauce, 1/2 cup rice vinegar. 2-3 tsp minced ginger. 1-2 tbsp minced garlic. 1-2 tbsp sugar or brown sugar (or other sweetener, just adjust to your tastes as many artificial sweeteners taste a lot stronger then sugar imo). I recommend cooking your meat first to 80% done or more. Remove from pan, drain fat and then add sauce to pan and reduce volume by about a quarter or more. If you like a thicker sauce that clings to the meat (and I often do) add some corn starch (1tbsp) to a little water and add that to your sauce while reducing it. Add your meat back and finish cooking. You can use powdered garlic and ginger over fresh, its a lot cheaper and easier, just be sure to add a little water to let them re-hydrate before mixing in with everything else. In my experience this little step makes a big difference with the garlic. I love spice (heat) and you can add as much red pepper flake as you can tolerate to this recipe for spicy teriyaki.

Sriracha sauce is always good, really any hot sauce as long as its not got a lot of sugar.

Gochujong is a Korean red pepper sauce and is hands down one of my favorite.

Most salsas are low cal and add a lot of flavor and moisture to food, especially a pico de gallo.

A good balsamic reduction can add a ton of flavor to veggies, fruits and proteins. Its super easy and relatively cheap to make, just get a good balsamic vinegar that you like and simmer it down in a sauce pan until its about half its original volume. Bonus tip: Roast veggies (for this my favorites are brussels sprouts or broccoli), a little crumbled bacon with the fat drained off (roast the veggies with the bacon fat IFFYM), crumbled creamy goat cheese (buy it in the tubes and freeze for 30 mins to make crumbling easy, saves a lot of money vs buying it already crumbled) and drizzle with balsamic reduction.

This kind of a sauce kind of not, but I love it: add a fried or poached egg to any salad or just to minced meat/carb/veggie bowl. Good protein from the egg white and the yolk is an instant rich and delicious sauce.

These aren't sauces but they are go-tos for me when I want to add flavor to a dish: caramelized onions (just cook 'em down, no need to add sugar but you can), pickled carrots and pickled beats (I can often gets these pre-made in bulk for a great price).

Sliced grapes, strawberries and apple can do a lot for salad and create a lot of pleasing textures and flavors with small amounts of various nuts (toast nuts to add flavor as well).