Home-made meals and keeping track of calories.

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  • kathrynmahan
    kathrynmahan Posts: 7 Member
    After reading the comments I realize that in MFP terms I'm a dinosaur. When I started (5 years ago) you had to do all the totaling yourself and only add the nutritional info for the entire meal. That made ingredient substitution impossible. I'll try the recipe builder, it looks like maybe it could fit my needs.

    Good reason to follow a thread I suppose... :)
  • laserturkey
    laserturkey Posts: 1,680 Member
    I use the recipe builder on the site here and enter each ingredient. Then it's not inconvenient to update the recipe if I make it a little differently the next time.
  • mommyshortlegs
    mommyshortlegs Posts: 402 Member
    The process is rather a pain in the rear, but provided you stick to your recipes in future (or at least approximately), the tedium need only be initial. I store my recipes in Evernote*, and when I enter them into MFP I note nutritional information directly in Evernote as well as linking the corresponding MFP entry for quick reference later -- helpful when I need to pull up and re-save a recipe simply to bring it to the forefront of my MFP recipe database for easier addition to my food diary. MFP's handling of recipes could certainly be better (I have ample suggestions!), but it is possible -- if, again, painful -- to work with the system as-is.

    An example of how I format MFP-entered recipes within Evernote:
    [recipe title here]
    Yield: 8 servings of 1 c., 200 cal./serving [MFP recipe link here]

    [ingredient #1] (45 cal.)
    [ingredient #2] (200 cal.)
    [ingredient #3] (57 cal.)

    [instructions]
    [photo]

    *http://www.evernote.com/

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