Portion size..

jenniferkaye22

So I have found recipes online on Pinterest that are “heathy” and I have added them to my recipes on here. Well with my supper I’m having a hard time just adding the recipe instead of scanning every individual thing and put EXACTLY how much I eat of whatever. I made something tonight that has 6 servings which I know just measure it evenly and put them in containers. I’m feeling full from supper unlike yesterday (yesterday I could measure exactly what I was eating) I just don’t want to ruin the progress

lynn_glenmont

Are you asking for help in using the recipe builder to create a recipe, or in lightong back recipe you've already created?

jenniferkaye22

lynn_glenmont wrote: »

Are you asking for help in using the recipe builder to create a recipe, or in lightong back recipe you've already created?

Sorry I probably don’t even make sense I guess to me it’s easier to scan everything I eat for example chicken and green beans is easy to figure out how many calories I would be eating
Tonight for supper I had some
Burrito thing and it was a mixture of stuff and it said 1 cup was a serving size. It’s driving me nuts not knowing exactly how much (meat,cheese, and beans) I would be eating in that serving size

Tklion

jenniferkaye22 wrote: »

lynn_glenmont wrote: »

Are you asking for help in using the recipe builder to create a recipe, or in lightong back recipe you've already created?

Sorry I probably don’t even make sense I guess to me it’s easier to scan everything I eat for example chicken and green beans is easy to figure out how many calories I would be eating
Tonight for supper I had some
Burrito thing and it was a mixture of stuff and it said 1 cup was a serving size. It’s driving me nuts not knowing exactly how much (meat,cheese, and beans) I would be eating in that serving size

Are you counting macros? This is why I personally like to measure out each cooked ingredient then mix as desired. If the nutrition facts per serving are available it should make it easy to figure wether or not you can fit it into your macros if your counting. I wouldn’t spend too much time stressing personally unless your exceeding you daily allowance.

kristinamajsec

If I understand correctly you are asking about something you have made at home, saved it as a recipe in MFP and just logged 1 serving instead of every individual ingredient as usual?

lynn_glenmont

jenniferkaye22 wrote: »

lynn_glenmont wrote: »

Are you asking for help in using the recipe builder to create a recipe, or in lightong back recipe you've already created?

Sorry I probably don’t even make sense I guess to me it’s easier to scan everything I eat for example chicken and green beans is easy to figure out how many calories I would be eating
Tonight for supper I had some
Burrito thing and it was a mixture of stuff and it said 1 cup was a serving size. It’s driving me nuts not knowing exactly how much (meat,cheese, and beans) I would be eating in that serving size

So this was something you made at home, following a recipe that included nutrition information for 1 cup of the finished recipe (which is just ridiculous for them to give you a volume serving size for a burrito --what are you supposed to do, roll the burrito and then pack it into a measuring cup?)? Are you making enough for multiple servings? Will you eventually be eating all the servings yourself, or are you cooking for other people as well? Do you have a food scale?

I'm asking all these questions because there are different strategies for dealing with logging in different situations.

If you're only making enough for yourself, I would just do what you are doing, logging the individual amounts directly into a meal and skipping the recipe builder. If you think the recipe is a keeper (i.e., one that you will make again in the future), when you're all done logging it, save it as a meal. The next time you make the recipe, you log the meal, and all the individual components show up, and you can tweak amounts or ingredients as needed in your diary, which won't change the saved meal. (If you want to change the saved meal as well, just save the meal again when you're done making adjustments in the logged version, and select "replace saved meal" instead of giving it a new name. Or if you want to have both the original version and the modified version available, save it and give it a new name.)

If you're making enough for multiple servings (whether for yourself or for others to share), then creating a recipe probably makes sense.

I wouldn't be overly concerned in something where all the components are mixed up (burritos, stews, soups, casseroles) over how much of each individual ingredient you're getting. Just figure out how much of the overall amount that the recipe makes you are eating at each meal. If you're the only one eating it, especially if you will be eating it within a few days, you can really just eyeball something like 1/4 of the recipe or whatever and say it makes 4 servings. If you have a food scale, you can be more precise and weigh in grams all of the food that the recipe makes, and treat that as the number of servings. For example, if all of the burritos together weigh 782 g, put in the recipe builder that it makes 782 servings. When you have a burrito, weight it in grams, and log that many servings. For example, if for supper you eat one burrito that weighs 232 g, log 232 servings of your burrito recipe

hesn92

If i'm understanding correctly, You've taken an online recipe and added it to MFP in the recipe section and you are having trouble with the serving size. What I do, and what a lot of people here do, is when it's all done, weigh the entire finished product (of course you also have to remember to remove the weight of the pan or pot or whatever it's in) and then enter that number of oz or grams in as the total number of servings. That makes it so much easier. You just dish yourself some out, weigh it, that is your number of servings. Too late for the meal you already made, but for future reference.