Sharing Meals?

Bacchants

So I've had a bit of a break while I moved to my new home and settled into my new job, and I'm now wanting to get back into my routine.

I've managed to maintain my 65kg for the month while not paying much attention to my food intake. (yay)

Anyway, now I live with my partner and I'm cooking meals for the two of us, which I'm struggling to log properly.

I often don't use a recipe, just what I have in the fridge, so I rarely make the exact same thing twice.

A typical meal I make would be a pasta bake, with onions, carrots, leek, chopped tomatoes, stock cube, bacon, frozen fish filet, with some cheese mixed in and sprinkled on top. I normally make a large batch of it so that I have a bowl, my partner a bowl and a half then there are leftovers for both of us the next day. So I'm probably having about a quarter (or maybe just under a quarter)of it, but not sure.

What's the best way to work out how much I'm having out of the batch of it?
Any tips on how to log meals when you're making a communal meal would be helpful!

Need2Exerc1se

You can use the recipe builder, add all the ingredients, then divide the servings however you want. You can even use grams as your servings. Enter the total grams from all ingredients as the servings (e.g. 800 servings). If you eat 150 grams, log 150 servings. Or you could use 100 g servings (800g total = 8 servings) and if you eat 150g you'd log 1.5 servings.

Owlfan88

I've tried using the recipe builder, noting the weights of everything I put in. Then tallying up the total weight and logging the recipe as x calories per 100 g serving. I find it a pain to remember to weigh each and every ingredient, though. Especially in a recipe with ten or more ingredients. On the other hand, I measured out everything for roasted mixed vegetables once and now I just use that same entry figuring it's close enough for me, especially since I'm in maintenance now.

rtp_slg52181

Use the recipe builder when you make the food.

Weigh finished product in oz and set servings to how many oz are in the dish.

Dish out your portion and weigh it in oz.

Log how many oz servings you eat.

CyberTone

Here is what I do when I make a pot or batch of food.
- Weigh and record the weight of your cooking pot or storage container(s).​
- Weigh and record the individual weights of all ingredients (raw or pre-cooked) that contribute Calories, including oil, butter, and any spices more than 1 tsp. (more than 3 g) - if you want to be exact, and all salt if you need to monitor your sodium intake.
- Cook recipe, adding water if needed - water contributes zero Calories.
- After cooking, weigh cooked food in cooking pot or in storage container.
- Subtract weight of cooking pot or storage container.
- Record total weight of cooked food.
- Either set serving size as total weight of cooked food or divide into X number of servings by a convenient serving weight, such as 1g, 100g, or for US users 1oz. or 1 cup (8 oz. or about 230g).
- Use the Recipe Importer or Old Recipe Calculator to enter the weights of each individual raw ingredient to calculate macro- and micronutrients, then record the Recipe as X number of servings.
- Tip: Record total weight and number of servings in the Name of the Recipe since there is no other place to record that information.