How do you know?

bmary2

Sorry everyone...I'm new to this and have a question. Say you have a recipe that gives you a number of servings and the calories. How do you know what a serving size is? What's an easy way? Thanks...

MaltedTea

The temptation to add a link to Whitney Houston's "How Will I Know" was averted. You're welcome.

So, to answer your question: get good at math and have proper measuring tools.

I've yet to go as far as getting a food weighing machine (shhh, please don't tell anyone). But you should at least own an arsenal of measuring cups and spoons. I have at least two plastic sets of cups/spoons. Glassware that's premeasured (by mL or cups on the bottom) as well as plastic Ziplock containers which are premeasured (by cups). Much of this get used and re-washed daily. The joys.

If your recipe calls for 6 servings, you will diligently divide all your portions in advance once you have done cooking. You will log the recipe in MFP before you forget. You will NOT continue to "taste test" or quality control the dish as you do so. You will also talk to yourself as you pre-portion the dish while shaking your head in self-pity and think this is overkill. Yet, this is where we are in life right now, my friend.

Along the way, you will also notice that many of these recipe portion sizes are overly generous and completely disregard the fact you care about CICO. You will then consider taking said recipe and instead of dividing it into 6 portions, you will instead do 9 or even 12. Or even 43. More math will be involved. You may kick a lower cabinet cupboard or slam a drawer out of frustration. Again, this is where we are right now, my friend.

lol Truly, minus all the foolery above, you really just consider pre-portioning your delicious meal. It makes it SUPER easy to grab and go with your future meals/snacks (especially if they're freezable which is a bonus if you're a lazy cook like me).

MaltedTea

Sorry, had to do it to 'em...
https://youtu.be/m3-hY-hlhBg

corinasue1143

Got a scales?
Weigh the empty pan or dish the finished food will be in. Enter the recipe in MFP recipe builder to get the exact calories in YOUR version. (Your brands and substitutions). Weigh the finished product, pan and all. Subtract the empty pan weight from the full pan weight. Divide by the number of servings to get the weight per serving. Then weigh your empty plate or bowl. Add that weight to the weight per serving and dish it up until you reach that weight.

No scales? Live alone and you will eat the total?
Guess to the best of your ability. I would sometimes divide portions, putting one in a dish I would eat tonight and each other serving in a microwave container to put in the fridge for later. You’ll get better at it with practice.

No scales and share? Sort of like the above and try to be fair.