I made a chicken veggie stew

1.25 pounds skinless chicken breast tenders
1/2 a large can of v8
1 small can chicken broth
4 celery stalks
1 16 ounce package frozen whole kerrnel corn
2 cups baby carrots
1 medium head of cabbage

I am thinking around 3 points per cup? Very low fat and high fiber.

BTW I am attending my first meeting on Monday morning and just trying to have everything in order for something quick and tasty to eat.

I put it into the recipe builder and it said the entire recipe is 31 points. How many servings is it? 8 servings is 3 pts, 6 servings is 4 pts.

THanks I will divide it into 8. It made a really huge pot of stew
Trying to think ahead and incorporate veggies into my day.

Can someone direct me to the recipe builder?

If you didn't use corn, it would lower the points. It sounds really good. I'd probably add a can of tomatoes instead of the corn. You are very wise to plan ahead...it's one of the keys to success.

Susan,
Thanks for the tip about the corn. I was just trying to throw together a quick, healthy lunch as a staple for this week. It has really helped to get those veggies in. I might switch corn out for green beans next time.

(I kind of revised one of the Hopkins County Stew Recipes and subed cabbage for potatoes.....)