It isn't as easy as a ratio. I wish it were. It is pretty clear with chicken breast that is skinless and boneless. That is 1 point per ounce. Chicken thigh, skinless and boneless has a different ratio. 1oz=1pt, 2oz=3pts, 3oz=4pts, 4oz=6pts. I would just look up the different protein that you use frequently and jot down their numbers. I have a tendency to use one to four ounces of meat for a meal. You probably are similar in this way. Make a notebook with the numbers for what you use the most. Sorry I couldn't be of more help.
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