WW Food and Point Issues - Points for Chicken

Okay I've been buying boneless skinless chicken breast but plain split breasts were on sale this week. If I remove the skin and trim the fat and then boil it and tear it off the bone to use in a casserole how many points would be in each oz of meat??

Thanks!
Amanda

Chicken breast meat is in your materials but you can also get nutritional information on this site (unsure of where but there is a great info center here) also you can get nutritional information at Calorie King or www.nal.usda.gov/fnic/cgi-bin/nut_search.pl (Suzanne I hope this link is one of the approved ones if not I apologize).

Since it doesn't shrink much, I personally count 4 oz. of cooked chicken breast the same as raw, which according to the package, is 120 calories, 4 gr. of fat, and 0 fiber, or 3 WW points. Per ounce, I'd round it up to 1.5 points each. Of course, that would be w/o the bone, fat, and skin, as you said.

Personally, for me... I need to keep it simple. :)

1 ounce of meat = 1 point.

It simplifies my life heaps at home and a broad. :)

Good luck on yiour journey!!

sweet and sassy that is a general guideline and not always true. I can get 6 oz of boneless skinless breast for 4 points.

Yes it does keep it simple and can be used as a guideline

Most beef and pork will be more than 1 point per ounce. Not a good rule of thumb!

actually most lean beef and pork is right at that or you can even get more...so that statement isn't quite true either LOL

I'm not sure what 3oz of meat looks like. I normally buy the frozen skinless boneless chicken breast and they are about the siz of my whole hand, how many points would that be? Thanks

3 oz of meat is about the size of a standard deck of cards. It will be to your benefit to purchase a food scale.

Definitely get a food scale, I have two, one for bigger portions and one that does partial amounts, like 3/4 of an oz. You can probably get a decent digital one for not alot of money, just be mindful of weighing raw chicken, follow food safety guidelines.