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    Meat .. Points


    Source of Recipe


    WW Post

    List of Ingredients




    Beef:
    (Source: Ohiobeef.com,Nutritiondata.com and txbeef.org)
    (fat trimmed to 1/4 inch)
    Cut, oz (calories/fat)=points
    No fiber in beef
    4-oz raw = 3-oz cooked

    Roasts:

    7 Bone Pot Roast, 3-oz (293/22.6)= 6 points
    Brisket, 3-oz (309.4/22.6)= 8 points
    Boneless Rump Roast, 3-oz (170/7)= 4 points
    Boneless Shoulder Roast, 3-oz (205/8)= 5 points
    Boneless Round Roast, 3-oz (220/12)= 5.5 points
    Bottom Round Roast, 3-oz (205/8)= 4 points
    Chuck Arm Roast, 3-oz (282/20.2)= 7.5 points
    Chuck Blade Roast, 3-oz (290/21)= 7.5 points
    Chuck Eye Roast, 3-oz (282/23.2)= 7.5 points
    Corned Beef, 3-oz (213/16.1)= 6 points
    Cross Rib Pot Roast,3-oz (282/20)=7.5points (other names)*
    *-Boston Cut, 3-oz (282/20)= 7.5 points
    *-English Cut 3-oz (282/20)= 7.5 points
    *-Thick Rib Roast 2-oz (282/20)= 7.5 points

    Eye Round Roast, 3-oz (170/7)= 4 points
    Pikes Peak Roast, 3-oz (170/7)= 4 points
    Prime Rib Roast, 3-oz (290/23) = 8 points
    Rib Roast, large end 3-oz (300/24)= 8 points
    Rib Roast, short end 3-oz (280/28)= 7.5 points
    Ribeye Roast, 3-oz (280/21)= 7 points
    Tenderloin Roast, 3-oz (180/8.5)= 4 points
    Tri-Tip Roast, 3=oz (177/8.2)= 4.5 points

    Steaks:
    (fat trimmed to 1/4 inch)
    cut, oz (calories/fat)= points
    4-oz raw = 3-oz cooked

    Boneless Top Blade Steak, 3-oz (293/22)= 7 points*
    *- Flat Iron Steak, 3-oz (293/22)= 7 points
    Chuck Eye Steak, 3-oz (282/23.2)= 7.5 points
    Underblade steak, 3-oz (282/23.2)= 7.5 pts
    Chuck Shoulder Steak, 3-oz (293/22.6)= 7.5 points
    Eye Of Round Steak, 3-oz 150/5)= 3.5 points (other names)*
    *-Ball Tip Steak, 3-oz (150/5)= 3.5 points
    *-Beef Round Steak, 3-oz (150/5)= 3.5 points
    *-Breakfast Steak, 3-oz (150/5)= 3.5 points
    *-Knuckle Steak, 3-oz (150/5)= 3.5 points
    *-London Broil, 3-oz (150/5)= 3.5 points

    Filet Mignon, 3-oz (175/8)= 4.5 points (other names)*
    *-Tenderloin Steak, 3-oz (175/8)= 4.5 points
    *-Medallion Steak 3-oz (175/8)= 4.5 points

    Flank Steak, 3-oz (192/10.6)= 5 points
    Flank Stek Rolls, 3-oz (192/10.6)= 5 points
    Rib-Eye Steak, 3-oz (195/10)= 5 points (other name)*
    *-Beauty Steak, 3-oz (195/10)= 5 points
    *-Delmonico Steak, 3-oz (195/10)= 5 points
    *-Market Steak, 3oz (195/10)= 5 points
    *-Spencer Steak, 3-oz (195/10)= 5 points

    Poterhouse Steak, 3-oz (260/18.8)= 7 points
    Round Steak, 3-oz (170/7)= 4 points
    Round Tip Steak, 3-oz (183.6/25.5)= 6 points
    Sirloin Steak, 3-oz (180/7)= 4.5 points
    Sirloin Tips, 3-oz (185/8)= 4.5 points
    Skirt Steak, 3-oz (190/9)= 5 points * (other names)
    *-Fajita Meat, 3-oz (190/9)= 5 points
    *-Inside or Outside Skirt Steak, 3-oz (190/9)= 5 points
    *-Roumanian Steak 3-oz (190/9)= 5 points

    T-Bone Steak, 3-oz (253/18)= 7 points
    Top Sirloin Steak, 3-oz (180/7)= 4.5 points (other names)*
    *-Ambassador Steak, 3-oz (180/7)= 4.5 points
    *-Club Steak,3-oz (180/7)= 4.5 points
    *-Hotel Steak, 3-oz (180/7)= 4.5 points
    *-KC Strip, 3-oz (180/7)=4.5 points
    *-New York Strip Steak, 3-oz (180/7)= 4.5 points
    *-Shell Steak, 3-oz (180/7)= 4.5 points
    *-Strip Steak, 3-oz (180/7)= 4.5 points

    Tri Tip Steak, 3-oz (177/8.2)= 4.5 points

    Ribs:
    cut, oz (calories/fat)= points
    all weight is cut off the one

    Back Ribs, 3-oz (310/22.2)= 8 points
    Barbecue Ribs 3-oz (310/22.2)= 8 points
    Short Ribs, 3-oz (293/22.2)= 7.5 points
    Chuck Short Ribs, 3-oz (293/22.2)= 7.5 points
    English Short Ribs,3-oz (292/22.2)= 7.5 points
    Kosher Ribs, (292/22.2)= 7.5 points



    GROUND Beef:
    cooked (calories/fat)= pts
    4-oz raw = 3-oz cooked
    (90% lean or leaner 3 1/2-oz raw = 3-oz cooked)

    beef 75/25, chuck 80/20, sirloin 85/15, round 90/10 or higher

    Beef, 75% lean 3-oz (235/15) = 6 pts
    Beef, 75% lean 1-lb (1253/80 = 31.5 pts
    Beef, 80% lean 3-oz (231/15) = 6 pts
    Beef, 80% lean 1-lb (1232/80) = 31.5 pts
    Beef, 85% lean 3-oz (218/13) = 5.5 pts
    Beef, 85% lean 1-lb (1162/69) = 29 pts
    Beef, 90% lean 3-oz (196/10) = 5 pts
    Beef, 90% lean 1-lb (1045/53) = 25.5 pts
    Beef, 95% lean 3-oz (164/6) = 4 pts
    Beef, 95% lean 1-lb (874/31)= 20 pts
    Beef, 96% lean 3-oz (140/4.5)= 3.5 pts
    Beef, 96% lean 1-lb (746.6/25.5)= 17 pts
    Beef, Healthy Choice 97% lean 3-oz (131/4)= 3 pts
    Beef, Healthy Choice 97% lean 1-lb (523/16.1)= 12 pts
    Premade frozen patties:
    Beef, 75% lean (240/20)= 6.5 pts
    Chuck, 83% lean (240/16.7)= 6 pts
    Sirloin, 90% lean (199/12.3)= 5 pts


    Other Cuts:

    Beef Heart, 3-oz (133/4)= 3 points
    Beef Liver, 3-oz (200/9)= 5 points
    Beef Soup Bones, 3-oz (171/5)= 4 points
    Beef Tongue, 3-oz (210/14)= 5.5 points
    Beef Tongue, canned, pickled, 3-oz (230/17)= 6.5 points
    Mountain Oysters, 1 (143/5)= 3 points
    Stew Meat, Chuck 3-oz (280/20)= 7.5 points
    Stew meat, lean (180/7)= 4.5 points
    Cube Steak, 3-oz (155/7)= 4 points
    Beef Jerky, 1-oz (90/2)= 2 points
    Hot Dogs, beef, 1 dog, (170/14)= 5 points

    **********************
    Pork:
    (Source: Farmland.com and Nutritiondata.com)
    (fat trimmed, lean)
    (4-oz raw = 3-oz cooked)
    cut, oz (calories/fat)=points

    Hams:

    95% lean Ham, 3-oz (112/4)= 3 points
    Bone-in Smoked Picnic, 4-oz (250/20.2)= 7 points
    Bone-in Shank, 3-oz (183/8.9)= 4.5 points
    Boneless Ham, 3-oz (175/7)= 4 points
    Half Ham, 3-oz (175/7)= 4 points
    Honey Baked Ham Co. 3-oz (170/9)= 4.5 points

    Roasts:

    Bone-in Blade Roast, 3-oz (197/12)= 5 points
    Bone-in Sirloin Roast, 3-oz (164/5.7)= 4 points
    Boneless Blade Roast, 3-oz (197/12)= 5 points
    Boneless Butt Roast, 3-oz (197/12)= 5 points
    Boneless Center Loin, 3-oz (165/6.1)= 4 points
    Boneless Loin Roast, 3-oz (165/5.9)= 4 points
    Boneless Sirloin Roast, 3-oz (164/5.7)= 4 points
    Center Loin Roast, 3-oz (165/6.1)= 4 points
    Center Rib Roast, 3-oz (182/8.6)= 4.5 points
    Picnic Roast, 3-oz (145/6)= 4 points
    Tenderloin Roast, 3-oz (139/4.1)= 3.5 points
    Top Loin Roast, 3-oz (165/6)= 4 points

    Chops:

    Bone-in Loin, 1 chop 3-oz (191/11)= 5 points
    Boneless Center Loin, 3-oz (150/6.5)= 3.5 points
    Boneless Sirloin Chop, 3-oz (171/6.9)= 4 points
    Butterfly Chop, 3-oz (150/6.5)= 4 points
    Center Loin Chop, 3-oz (150/6.5)= 4 points
    Center Rib Chop, 3-oz (190/9)= 5 points
    Loin Chop, 3-oz (149/6)= 3.5 points
    Rib Chop, 3-oz (175/8)= 4.5 points

    Steaks:

    Blade Boston, 3-oz (232/13)= 6 points
    Center Cut Steak, 3-oz (130/4.5)= 3.5 points
    Sirloin Cutlet Steak, 3-oz (130/4)= 3 points
    Cube Steak, 2-oz (120/5)= 3 points

    Ribs:

    Babyback, 3-oz (about 4 ribs)(251/18.3)= 7 points
    Country-style Ribs, 3-oz (281/16.8)= 7 points
    Country-style Ribs, boneless, 3-oz (251.6/18.3)= 7 points
    Spare ribs, 3-oz (337/26)= 9 points

    Other Cuts:

    Bacon, 1 slice (43/3)= 1 point
    Bologna, 1 slice (69/6) 2 points
    Bratwurst, Johnsonville, 1 link (290/25)= 8 points
    Brotwurst, 1 link (260/19)= 7 points
    Canadian Bacon, 2 slices (89/4)= 2 points
    Chitterlings 3-oz (201/17)= 5.5 points
    Ground Pork, 3-oz (252/18)= 7 points
    Heart, 3-oz (215/7)= 5 points
    Hot Dog, 1 link (204/7)= 5 points
    Pepperoni, 15 slices (135/12)= 4 points
    Pickled Pigs feet, 1-oz (57/5)= 2 points
    Sausage, fresh, regular grind, 2 links (163/14)= 4.5 points
    Sausage, 1 pattie, (190/6)= 4.5 points
    Sausage Italian, 1 link (286/23)= 7.5 points
    Sausage Polish, 1 link (326/29)= 8.5 points
    Spam, 2-oz 1/2 thick (174/150= 5 points
    Stew meat, lean 3-oz (120/5)= 3 points

    **********************

    LAMB:
    Cut, oz, calories/fat)= points
    4-oz raw or 3-oz cooked

    Roasts:

    Boneless Shoulder, 3-oz(175/8)= 4.5 pts
    Center Leg, 3-oz (178/8)= 4 pts
    Crown Roast, 3-oz (180/10)= 4.5 pts
    Leg of lamb, 3-oz 162/7)= 4 pts
    Loin Roast, 3-oz (162/7)= 4 pts
    Rib Raost, 3-oz (250/12)= 6 pts
    Shank Half, 3-oz (207/11)= 5 pts
    Sirloin Roast, 3-oz (165/8)= 4 pts

    Steaks:

    Leg Center Slice, 3-oz (197/12)= 5 pts
    Sirloin, 3-oz (165/7)= 4 pts
    Blade Steak, 3-oz (197/12)= 5 pts

    Chops:

    Arm Chop, 3-oz (197/8)= 5 pts
    Bone-in Chop, (185/8)= 4.5 pts
    Boneless Blade chop, 3-oz (160/6.6)= 4 pts
    French Rib Chop, 3-oz (197/80= 5 pts
    Loin Chop, 3-oz (185/8)= 4.5 pts
    Rib Chop, 3-oz 178/10)= 4.5 pts
    Shoulder Blade Chop, 3-oz (230/10)= 5 pts
    Sirloin Chop, 3-oz (165/7)= 4 pts

    Ribs:

    Boneless Ribs, 3-oz (197/8)= 5 pts
    SpareRibs, 3-oz (304/14)= 7.5 pts

    Other Cuts;

    Cube Steak, 3-oz (197/80= 5 pts
    Cube for Kabobs, (180/10)= 4.5 pts
    Stew Meat, 3-oz (195/10)= 5 pts
    Grounds, 3-zo (241/16.7)= 6.5 pts

    **********************

    POULTRY:
    3-oz cooked

    Chicken, boneless skinless breast 3-oz(125/1.4) = 3 pts
    Chicken, drumstick, no skin (130/4.0) = 3 pts
    Chicken, thigh, no skin (150/7.0) = 4 pts
    Chicken, wing, no skin (150/6.0) = 4 pts
    Turkey, bacon (louis rich) (33/2) = 1 pt
    Turkey, 3-oz breast meat (180/3) = 4 pts
    Turkey, wing (200/3) = 4 pts
    Turkey, drumstick (170/4) = 4 pts
    Turkey, Leg roasted-smoked from parks (151/7.5) = 3.5pts
    Turkey, 3-oz thigh (160/5) = 4 pts
    Cornish Hen (85/2.5) = 2 pts
    Duck (w/out skin) 3-oz (90/5) = 2 pts

    Ground Poultry:
    4-oz raw = 3-oz cooked
    (ground turkey breasts only 3 1/2-oz raw = 3-oz cooked)

    Chicken, regular grind 3-oz (218/13) = 5.5 pts
    Chicken, breast only grind 3-oz (140/3) = 3 pts
    Turkey, regular grind 3-oz (200/11) = 5 pts
    Turkey, breast only grind 3-oz (115/1) = 2 pts

    Other Cuts:

    Hotdog, Chicken 1 link (116/9)= 3 pts
    Hotdog, Turkey 1 link (102/8)= 2 pts

    **********************

    GAME And Unusual Meats: (source: www.Nutritiondata.com & caloriecount.com) 4-oz raw or 3-oz cooked

    Alligator, cooked (3-oz) (110/2)= 3 pts
    Armadillo, raw (3oz) (150/3.7) = 3 pts
    Beaver, roasted (3oz) (210/4.3) = 5 pts
    Buffalo/Bison:
    (souces: thebuffaloshop.com)
    Ground, 85% lean 3-oz (202/13) = 5 pts
    Ground, 97% lean 3-oz (131/4) = 3 pts
    Chuck Shoulder Clod, 3-oz (164/5) = 4 pts
    Ribeye, 3-oz (150/5) = 3.5 pts
    Top Round, 3-oz (148/4) = 3.5 pts
    Top Sirloin, 3-oz (145/5) = 3.5 pts

    Boar 3-oz (139/3.7) = 3 pts
    Caribou 3-oz(144/3.7) = 3 pts
    Crocodile, 4-oz raw (142/3.4)= 3 pts
    Deer/Venison:
    Chuck roast 3-oz (135/2.5) = 3 pts
    Ground cooked 3-oz(159/7) = 4 pts
    Round steak 3-oz(129/2) = 3 pts
    Tenderloin roast 3-oz(127/2)= 3 pts
    Top Round, 3-oz (148/4) = 3.5 pts
    Sausage, 3-oz (195/10) = 5 pts
    Sticks, 1-oz (100/5) = 2.5 points

    Duck 3-oz (w/o skin) (90/5) = 2 pts
    Elk 3-oz(126/1.7) = 3 pts
    Frogs Legs, fried in flour (3oz) (250/3.2) = 5 pts
    Goat, 3-oz (124/2.6) = 3 pts
    Goose, roast, meat only 3.5 oz (275/4.5) = 6 pts
    Guinea Fowl, roast, lean only 3.5 oz (145/2.5)= 3 pts
    Moose, 3-oz(152/2)= 3 pts
    Ostrich, 3-oz (97/2/)= 2.5 pts
    Pheasant, breast, roasted 3 oz (120/3.5) = 3 pts
    Quail, breast, roasted 3 oz (105/3.) = 2 pts
    Rabbit 3-oz(154/6.2) = 4 pts
    Snake, Rattle, 4-oz raw (182/2.3) = 4 pts
    Squirrel(3oz) (180/3.2) = 4 pts
    Turkey, Wild, breast 3-oz (163/1.5) = 3.5 pts

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