Yep, I do the same thing. Right now it is Huy Fong Vietnamese Chili Garlic Sauce. Most everything I am making at the moment has it as a component. Good thing because it lends itself to tomato-based foods which, generally, are lower in calories than many other things I could be eating. Like the queso craze I had a few months ago. Gallon jars of nacho-sliced jalapenos and #10 cans of cheese sauce because I wanted it every..single..day.
(Although it is the salt I need to be more concerned about rather than the caloric content.)
Sweet noodle kugel?
