This is my first post to the forums, though I've been lurking for a while.

What does everybody think about utilizing Purdue Short Cuts as a source of protein in your diet? I fear they may be a bit more 'processed' than is optimal. Their main drawing point is that they are already cooked and seasoned -- I can just stick the package in my bag with a can of vegetables and have 2 meals ready to go for work.

Here's the nutritional information (for Grilled Southwestern Style)

Serving Size - 1/2 Cup
Servings Per Container - 4 (though it's usually 2 for me)
Calories - 100
Calories from Fat - 20
Total Fat - 2g
Saturated Fat - 0.5g
Total Carbohydrate - 2g
Protein - 18g

3% Fat, 97% Fat Free

I See "Soy Protein" in the ingredients among others, which is kind of discouraging.

Are these some kind of meatless product? (I'll wait for your reply before suggesting that you prepare week's worth of chicken breasts on Sundays.)

BTW, a serving of 2 of those only has 9 grams of protein and 50 cals... that and veggies is a meal for you? :confused:

Also, why canned veggies? Frozen last just as long in storage, and are much better quality and nutrient-dense.

Are these some kind of meatless product? (I'll wait for your reply before suggesting that you prepare week's worth of chicken breasts on Sundays.)

BTW, a serving of 2 of those only has 9 grams of protein and 50 cals... that and veggies is a meal for you? :confused:

Also, why canned veggies? Frozen last just as long in storage, and are much better quality and nutrient-dense.

They're pre-cooked chicken pieces in a package, pre-seasoned.

I guess I wasn't clear, what I meant to convey was that the box/bag has 4 servings, and I eat 2 servings per meal (which is 36g of protein).

My main fear is that the protein contained within them is drastically (not slightly) lower quality for building muscle than what I'd get if I threw some chicken breasts on the george foreman grill and then packed those as lunches myself.

More info available here:
http://www.perdue.com/athome/product/product.asp

Oh, and canned mixed vegetables because for some reason I prefer the taste of them better. I don't know why, I'm weird.

I've used Purdue cuts. They are fine for protein quality. The issue you will have is the sodium content. Check the label. You are getting THOUSANDS of milligrams of sodium in that - which is definitely a high intake regardless of your risk factors. I use them in moderation and make sure I balance them with tons of fruit and veggies to bring my potassium up to par.

Jeremy

They're pre-cooked chicken pieces in a package, pre-seasoned.

I guess I wasn't clear, what I meant to convey was that the box/bag has 4 servings, and I eat 2 servings per meal (which is 36g of protein).Ah, I see. My bad.


My main fear is that the protein contained within them is drastically (not slightly) lower quality for building muscle than what I'd get if I threw some chicken breasts on the george foreman grill and then packed those as lunches myself. Natural/cleaner is always better; there is almost always a "catch" with prepared/processed foods. Not a biggie if you're not living on these. But Jeremy knows his stuff, sodium is the problem here.


Oh, and canned mixed vegetables because for some reason I prefer the taste of them better. I don't know why, I'm weird.Speaking of sodium, check this out:

http://www.ohiohealth.com/healthreference/reference/F509536F-8D6C-46DA-A9DE9BB413FFF5F5.htm?category=questions

My wife taught me a great trick for cooking chicken. You cut all the fat off, then put the chicken breasts in a pot. You then cover them with enough chicken broth to cover them, then cover the pot and boil for about 12 minutes. You know they're cooked when the meat reaches 160 degrees.

You can cook all your chicken in one shot (I usually cook 12 chicken breasts at once), you can't burn it, you don't have to flip them while cooking and they are SO juicy! This is a great way to make chicken for a week on Sunday, just like Danny said.

That is a great trick slush_puppy. What kind of broth do you use?

That is a great trick slush_puppy. What kind of broth do you use?
Typically Swanson chicken broth (http://www.swansonbroth.com/products_detail.asp?pid=2449) because my local grocery store sells enormous cans of it. You don't drink the broth anyway, it just gives the chicken a really rich flavor that's completely lacking if you just use water.

Typically Swanson chicken broth (http://www.swansonbroth.com/products_detail.asp?pid=2449) because my local grocery store sells enormous cans of it. You don't drink the broth anyway, it just gives the chicken a really rich flavor that's completely lacking if you just use water.
Cool, thanks. :tu:

Typically Swanson chicken broth (http://www.swansonbroth.com/products_detail.asp?pid=2449) because my local grocery store sells enormous cans of it. You don't drink the broth anyway, it just gives the chicken a really rich flavor that's completely lacking if you just use water.


Would soaking them in chicken broth, especially broth with a high sodium content, transfer a lot of that sodium to the chicken itself?

Would soaking them in chicken broth, especially broth with a high sodium content, transfer a lot of that sodium to the chicken itself?
C'mon... you can't seriously be that picky about sodium. You're throwing out 99% of the broth. If that's too much, though, you could still use water, but it sure doesn't taste as good.

C'mon... you can't seriously be that picky about sodium. You're throwing out 99% of the broth. If that's too much, though, you could still use water, but it sure doesn't taste as good.

I guess I was just curious, although it IS easy to take in WAY too much sodium these days. The frozen chicken breasts I get already have 220mg per serving, not to mention the fat free cottage cheese has 430mg of sodium for 1/2 cup.

I agree though, you're throwing away most of the broth, so the chicken more than likely doesn't soak in that much sodium. I'll have to give that method a try, thanks for the tip! :eat: