How to great serving size when creating a recipe

Ijackowitz2

hello my fitness pal peeps

how do you figure out macros for one serving when you’re creating a recipe example I wanna make a casserole but how do I breakdown the macros per serving when we do this?

cowsfan12

https://community.myfitnesspal.com/en/discussion/10937711/how-to-great-serving-size-when-creating-a-recipe

in those cases I just search for the casserole homemade - ie - breakfast casserole homemade - and just pick one of the options the mfp pulls up that I feel might be close - it will not be exact but if gives you something to track to kinda keep you in line. Not sure if others do that

IslandGal3

https://community.myfitnesspal.com/en/discussion/10937711/how-to-great-serving-size-when-creating-a-recipe

The “My meals, recipes, and foods” tab has a recipe calculator. Select create a new recipe. Add your ingredients, and number of servings. It will calculate cals/macros. It will save the info, and you will be able to add it to your diary whenever you want. You can also edit the recipe if something changes.
If it is something I didn’t make, I search the database for something that seems reasonable.

Traquette

It's the worst and one of the reason I waited so long to come back to tracking -_-

When I want to do it right, I use a trick learned on the forum. I will weight the total dish, and set it as the number of portion. Then weight what I eat and log the weight as the number of portions of the dish.

Exemple: your casserole weights 1500g so you save your recipe as 1500 portions. When you plate yourself, lets say it weights 250g, you log it as 250 portions of your dish.

Other times, I will save the recipe, but eyeball the portions. Like I'll split the casserole in 8 (sometimes I'll weight it, sometimes juste eyeball) and go with that.

It's never going to be precise anyway so I learned to let go and be ok with some approximation.