Calories with frying?

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I'm making my son's birthday dinner tomorrow and he wants fried ravioli. This is a Pioneer Woman recipe (hello calories!) that involves double breading ravioli and pan frying it in oil. The calories are not just a sum total of the ingredients. With the egg bath and coating, and the frying oil, not everything is absorbed into the food.

I've thought about measuring what I put out to use etc, then measuring what is left over, but 1) that's super tasky, and 2) there's no way for me to calculate the calories until after I make it, so it's hard for me to gauge how to eat through the day to help it fit.

Any suggestions?
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Replies

  • rj0150684
    rj0150684 Posts: 227 Member
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    You could just estimate (say 50% will be absorbed and just go with it and not worry - one day won’t make a difference if you’re off by a few hundred calories) or you could use the highest possible number as your planning number (i.e. assume all the oil is absorbed for planning your day) and then just have a snack later if you want to once you know how much it really is.
  • kpk54
    kpk54 Posts: 4,474 Member
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    If it is not something you plan to eat on a regular basis make your best guess and log it. If you plan to eat it regularly then go throught the process you mentioned in your post.
  • GreenValli
    GreenValli Posts: 1,054 Member
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    Good answers!
  • NovusDies
    NovusDies Posts: 8,940 Member
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    Using the DB these are the ones that seemed reasonable to me:

    Serving size each

    81 for a low
    86 for a medium
    100 for a high



  • summpear
    summpear Posts: 77 Member
    edited June 2018
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    What does DB stand for?

    And thanks for the good answers! I appreciate it.

    Edited: I'm assuming double breaded
  • janejellyroll
    janejellyroll Posts: 25,763 Member
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    summpear wrote: »
    What does DB stand for?

    And thanks for the good answers! I appreciate it.

    Edited: I'm assuming double breaded

    Probably "database," meaning the values already in the database for toasted ravioli were used to help estimate.
  • NovusDies
    NovusDies Posts: 8,940 Member
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    summpear wrote: »
    What does DB stand for?

    And thanks for the good answers! I appreciate it.

    Edited: I'm assuming double breaded

    It means database. In this case the MFP database. When I am about to guess I like to look up comparable entries and do a little math to settle on what I think is appropriate enough. I don't know how you would do it so I gave you the 3 options.

  • try2again
    try2again Posts: 3,562 Member
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    Ooooh... didn't know PW had a toasted ravioli recipe! I'm on that! Wonder if it could be baked?
  • Lounmoun
    Lounmoun Posts: 8,426 Member
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    I'd look up a toasted ravioli entry in the database and just use it.

    Have you considered just taking out a portion of frozen un-breaded ravioli for yourself and boiling it or baking it with some sauce? That is probably what I would do if calories were tight.
  • kshama2001
    kshama2001 Posts: 27,992 Member
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    try2again wrote: »
    Ooooh... didn't know PW had a toasted ravioli recipe! I'm on that! Wonder if it could be baked?

    Try it and let us know!
  • kshama2001
    kshama2001 Posts: 27,992 Member
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    summpear wrote: »
    I'm making my son's birthday dinner tomorrow and he wants fried ravioli. This is a Pioneer Woman recipe (hello calories!) that involves double breading ravioli and pan frying it in oil. The calories are not just a sum total of the ingredients. With the egg bath and coating, and the frying oil, not everything is absorbed into the food.

    I've thought about measuring what I put out to use etc, then measuring what is left over, but 1) that's super tasky, and 2) there's no way for me to calculate the calories until after I make it, so it's hard for me to gauge how to eat through the day to help it fit.

    Any suggestions?

    Is this the recipe? http://thepioneerwoman.com/cooking/toasted-ravioli/

    I have half a bag of frozen ravioli that my OH liked but I didn't - I bet breading and frying fixes them for me :sunglasses:
  • try2again
    try2again Posts: 3,562 Member
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    kshama2001 wrote: »
    summpear wrote: »
    I'm making my son's birthday dinner tomorrow and he wants fried ravioli. This is a Pioneer Woman recipe (hello calories!) that involves double breading ravioli and pan frying it in oil. The calories are not just a sum total of the ingredients. With the egg bath and coating, and the frying oil, not everything is absorbed into the food.

    I've thought about measuring what I put out to use etc, then measuring what is left over, but 1) that's super tasky, and 2) there's no way for me to calculate the calories until after I make it, so it's hard for me to gauge how to eat through the day to help it fit.

    Any suggestions?

    Is this the recipe? http://thepioneerwoman.com/cooking/toasted-ravioli/

    I have half a bag of frozen ravioli that my OH liked but I didn't - I bet breading and frying fixes them for me :sunglasses:

    "Pre-dinner bite" or "fun snack" ? :/ Yeah, no- I'm loading up my plate & having a meal :)
  • emmamcgarity
    emmamcgarity Posts: 1,594 Member
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    I found a few "fried ravioli" in the database as well. When entering it into my log, I'd likely pick one of the higher calorie searches to be cautious. And if you go over a bit for your calories for the day, don't stress. Look at the weekly view on the nutrition tab and recognize that you are likely still ok over the course of the week.
  • Dani9585
    Dani9585 Posts: 215 Member
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    Happy birthday to your son! I would just put the link into the recipe builder and call it a day :smile: