Perdue Ground Chicken

[Kiki373]

Does anyone else use purdue ground chicken on P2? I use it and I don't notice it affecting my weight loss negatively. I looked at the ingredients and all it says "ground chicken, potassium lactate, natural rosemary flavor". The calorie content is 220 for 4 oz. It just occured to me that there may be dark meat ground in along with breast meat; however, it doesn't look like it by the color.

[katiesmemaw]

Originally Posted by Kiki373

Does anyone else use purdue ground chicken on P2? I use it and I don't notice it affecting my weight loss negatively. I looked at the ingredients and all it says "ground chicken, potassium lactate, natural rosemary flavor". The calorie content is 220 for 4 oz. It just occured to me that there may be dark meat ground in along with breast meat; however, it doesn't look like it by the color.

Morning Kiki373, When I used it .... it stopped me dead in my tracks. Sooooo, if I use ground chicken now.... I buy boneless, skinless chicken breasts and grind my own. Thats just me though....I see others here that use it without any adverse effects.
Betty

[emel]

220 cal for 4 oz sounds high. I buy ground turkey instead because I can get 99% fat free. The ground chicken I can find has a much higher fat content.

Another thing I do sometimes when I find chicken breasts on sale is to grind my own chicken. I use my food processor and I portion it out for the freezer.... some 14 oz packs, and some individual portions of patties.

ETA... I should clarify that turkey isn't protocol. But then again, I figure that the ground chicken I can get commercially isn't protocol either because its fat content is higher than regular boneless breast meat.

[miamiloca]

I use the Purdue ground chicken breast only. It's a lil more expensive but it only has 1g of fat or so per serving. Ive seen the regular ground chicken right next to the ground chicken breast. It has dark meat in it and could stall you.

[Kiki373]

Originally Posted by miamiloca

I use the Purdue ground chicken breast only. It's a lil more expensive but it only has 1g of fat or so per serving. Ive seen the regular ground chicken right next to the ground chicken breast. It has dark meat in it and could stall you.

That could mess me up. I didn't see where it said ground chicken breast on the package, it only said ground chicken. The package I buy sells for $2.99 - $3.00 for a 1 lb pkg. I have probably been purchasing the wrong thing all along. That stinks!!! I guess I should go back to the store and just put the portioned out ground chicken I already have in the freezer away for when I am on P3. Thanks, I had no idea there was a difference.

[Kiki373]

Originally Posted by emel

220 cal for 4 oz sounds high. I buy ground turkey instead because I can get 99% fat free. The ground chicken I can find has a much higher fat content.

Another thing I do sometimes when I find chicken breasts on sale is to grind my own chicken. I use my food processor and I portion it out for the freezer.... some 14 oz packs, and some individual portions of patties.

ETA... I should clarify that turkey isn't protocol. But then again, I figure that the ground chicken I can get commercially isn't protocol either because its fat content is higher than regular boneless breast meat.

Thanks for the info. I guess I don't practice 100% protocol either at times, because I use salsa without added sugar when I fry up ground chicken with SF taco seasoning and put it on lettuce. It doesn't appear to affect me any when I mix the 2 vegs together.

[Kiki373]

Originally Posted by katiesmemaw

Morning Kiki373, When I used it .... it stopped me dead in my tracks. Sooooo, if I use ground chicken now.... I buy boneless, skinless chicken breasts and grind my own. Thats just me though....I see others here that use it without any adverse effects.
Betty

Betty,

I should try that trick. Grinding my own chicken breast. I wasn't sure what it would turn out like if I put it in my food processor or in my magic bullet.

[emel]

Another easy option would be to poach chicken breast for a meal and make enough to have leftovers. Then simmer the extra cooked chicken portions awhile in something saucy (I like Frank's hot sauce, but I bet SF taco seasoning with some extra water and some tomato product would be good).
Then you can pull it or shred it for use instead of ground chicken in skillet dishes or casserole thingies.

[Kiki373]

Originally Posted by emel

Another easy option would be to poach chicken breast for a meal and make enough to have leftovers. Then simmer the extra cooked chicken portions awhile in something saucy (I like Frank's hot sauce, but I bet SF taco seasoning with some extra water and some tomato product would be good).
Then you can pull it or shred it for use instead of ground chicken in skillet dishes or casserole thingies.

Thanks for the ideas Emel. I checked at my local grocery store for ground chicken breast but they didn't have it, so I bought some chicken breast and put it in my magic bullet to grind it up. It looked ok to me after I was done grinding it. The real test will be when I fry some up for my lunch tomorrow.

[beachagain]

Originally Posted by katiesmemaw

Morning Kiki373, When I used it .... it stopped me dead in my tracks. Sooooo, if I use ground chicken now.... I buy boneless, skinless chicken breasts and grind my own. Thats just me though....I see others here that use it without any adverse effects.
Betty

that's what I do