Please walk me through logging my recipe!!

blue_eyes1978

I have been struggling to learn the recipe builder and staring dinner right now tonights going to be chili

So far I have the venison burger cooking so I will drain the fat and have a cooked weight shortly

I have 2 cans of Goya small red beans 15.5 oz ..... 439 g

2 jarsPrego light smart traditional spaghetti sauce 23.25oz 659 g

I might add some stewed tomatoes depending how eveything look when I put it all together. I will add some seasonings and stuff but what I need to know is do I weigh the finally product then creat a serving for the number of grams I have in weight?


I just hate that I am having such a hard time with this! Thanks everyone!

MelodyandBarbells

Weigh the total yield. In number of servings, enter the weight, like 3427 for 3427g. When you take a portion like 289g, log 289 servings. Tada! Math is done and calories calculated for you

blue_eyes1978

Ok it was trick logging the ingredients but I will continue to work at this and hope to get better over time.

My total weight of the entire dish was 4425 g

I consumed 330 g for my dinner!

I am hoping that I geot everything correct I consumed more calories that I thought I am just logging this Sunday morning which I ate it Saturday night and it put me over my daily calorie allowance! I feel a little bummed I didn't log it all and know what I was eating before I ate it.

I did have a hard time finding the Gram weights for the Furmanos tomatoes I used they were 28oz cans 794g and the selections I had to choose from were not in grams so I did the best I could to make what was there work.

Let me know what you think of how this looks and if it appears to be right and close to being accurate!

Thanks!!

blue_eyes1978

actually I just noticed the venison in the ingredients says with 10% beef that is not right!! I uses all venison 930 grams! I guess I should try and change that!

blue_eyes1978

ok so I found a couple of things I needed to change! My onion I put it is as 2500g so that needed to change to 225g I forgot to add a decimal in the selection I choose for that! Thne I shcaned to venison only and found a gram setting for that so MY amout of calores consumed is 226 for 330g

It was saying 766 for 330 g before I changed the venison burger and the onion log I feel a lot better with this I still hope I have done it right.

I went to a baby shower yesterday and I nibbled on stuff that I am not even sure who to log so I chose the not logging for lunch and it gave me 1000 calories so I should be good for the day! I am only showing I went over my calories by 300 for the day at this point and I don't think the things i ate at the shower were 1000 worth of calories.

MelodyandBarbells

Hey, sorry I forgot to bookmark this!

Just wanted to say, your recipe involves a lot of ingredients and you're handling it like a pro! Great job, you've got this

blue_eyes1978

JaneiR36 wrote: »

Hey, sorry I forgot to bookmark this!

Just wanted to say, your recipe involves a lot of ingredients and you're handling it like a pro! Great job, you've got this

Thank you!! Glad to know I'm on the right track!!

I will continue to work at it!

bdfarrall

Out of curiosity, why is everything measured in grams?

Phrick

bdfarrall wrote: »

Out of curiosity, why is everything measured in grams?

While I can't answer for blue_eyes, for me I weigh everything in grams because it is much more accurate than weight ounces or measuring cups/spoons. 100 grams is 100 grams, period. 1 cup of, say, flour should be 120g according to the nutrition data on most packages- but if one person stirs or sifts it first and then measures it into a 1 cup, it might weigh only 80 grams - or someone else might tamp a knife into the bottom and then level it off, which could pack more like 140g into the cup.

Cooking and baking by weights ensures a more accurate count, and a MUCH more reliable, duplicatable outcome of your recipe, too.

blue_eyes1978

Phrick wrote: »

bdfarrall wrote: »

Out of curiosity, why is everything measured in grams?

While I can't answer for blue_eyes, for me I weigh everything in grams because it is much more accurate than weight ounces or measuring cups/spoons. 100 grams is 100 grams, period. 1 cup of, say, flour should be 120g according to the nutrition data on most packages- but if one person stirs or sifts it first and then measures it into a 1 cup, it might weigh only 80 grams - or someone else might tamp a knife into the bottom and then level it off, which could pack more like 140g into the cup.

Cooking and baking by weights ensures a more accurate count, and a MUCH more reliable, duplicatable outcome of your recipe, too.

This is exactly why I do it!

When I first started on MFP I was using cups and then I read a lot and learned that 1 cup of yogurt is not as accurate as weighing it. So I played with it and found it to be extremely true. I started losing weight pretty quick and now I am playing with the recipe builder to make my logging even more accurate before I plateau and drive my self nuts. This week I have upped my work outs going from Lindsay Brin's Boot Camp 2 to Jillian Michael's one week shred. I am up for a another new challenge to keep my body changing. What I love about Jillian's work out is the am is strength training and PM is cardio!! I hope to see some good results this week since I have put is so much effort!