Created Recipe Serving Size

BrittneyAnne24
BrittneyAnne24 Posts: 1 Member
in Getting Started
Hello! So I have a question about creating a recipe in the app. I have read different posts & am pretty sure I'm doing it right, however I am stumped when trying to determine how many servings a recipe makes.

So part of my issue is that my husband is the one who does all the cooking. I can scan in the ingredients to determine how many calories are in the finished meal but I have no idea how to go about figuring out how many servings it will make or how to track my intake of it for leftovers.
For instance he made spaghetti the other night. He puts in a whole box of angel hair pasta, 2 jars of Publix brand sauce, & hamburger meat. He combines the meat & sauce together but leaves the pasta separate. I ate a plate that night & have been eating some for lunch the past couple days. I've been weighing the pasta & sauce in order to put something in MFP for that meal but I would like to figure out how to create the recipe & know how many calories are in each plate I eat.

I tried creating a recipe in MFP but it wouldn't save. It gave me the calories for the whole recipe but I don't know how to break that down into individual servings considering there's more than one person eating from it & the portion each time isn't exactly the same.

Hopefully all of that made sense.
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Replies

  • Lietchi
    Lietchi Posts: 6,821 Member
    You weigh the total dish and you weigh your own portion(s). That would only be for the sauce by the way, since the pasta is kept separately.
    So if the sauce is 2000gr and you know it's 2500 calories in total: if your portion of sauce is 200 grams, you know you've consumed 250 calories of sauce (200 divided 2000 is 0.1, multiplied by 2500)

    I prefer the Meals function to the Recipe builder, by the way. I find it much easier.
  • lynn_glenmont
    lynn_glenmont Posts: 10,092 Member
    If you didn't get a chance to weigh the combined sauce and meat, and if your husband doesn't drain the meat (I'm assuming he starts with raw ground meat and browns it), you could just assume the weight of the finished meat sauce was the weight listed on the two jars of sauce plus the weight listed on the meat packaging. Then proceed as Lietchi advises above.

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