When entering a recipe-

stephreed11
stephreed11 Posts: 158 Member
in Food and Nutrition
This may be a no brainer, but I'm wondering how to go about calculating a recipe (taco soup) when some of the canned ingredients need to be drained. That obviously messes with the weight of the soup, right? I usually make the soup, then put all of it on the food scale, then divide by whatever portion I'm eating (1/8 for example).
Hope my question makes sense, thanks for any help!

Replies

  • soupandcookies
    soupandcookies Posts: 212 Member
    I'm not sure what you're referring to, but if it's beans or corn, I just look at the nutrition label, and if it says there are 2.5 servings in the can, and there are 130 calories per serving, I assume the can is 325 calories. I basically look in the database and find an item that matches the serving size and nutritional content that I see on the can. If the label says that a 1/2 cup has a particular calorie count, I do not think that includes any liquid... Holy cow. That all sounded very confusing. Basically, I ignore the fact that there's liquid in it!
  • stephreed11
    stephreed11 Posts: 158 Member
    Thank you for the reply! I was basically just asking if it matters whether or not I add/strain liquid in beans & corn & how it would affect the weight/measurement of the soup. I know I sounded really confusing! lol
  • tigersword
    tigersword Posts: 8,059 Member
    Don't used canned foods. Problem solved. Canned food is crap nutritionally anyway, plus it's way over cooked, due to the canning process.
  • larrodarro
    larrodarro Posts: 2,512 Member
    When I enter recipes using MFP, it will offer a drained and rinsed option for beans. I use the recipe thing all the time. That is what got me over here as a matter of fact.
  • srogers89
    srogers89 Posts: 190 Member
    If you mean canned beans, generally the nutrition info does not calculate the liquids, it is referring to the beans themselves so by logging the beans you should be accurate :)

    Generally with my recipes I create the recipe (adding all the ingredients into MFP). For example, if it was a soup I would put in whatever vegetables, oils, canned goods I'm using into MFP recipe. Once it is done I then dish it up into however many servings, i.e. 4 or 6. I don't worry so much about weight more the fact they are in sort of equal amounts and then I know whatever I take out of the fridge/freezer = 1 serving. This eliminates the need for me to weigh each serving and add it to MFP that way. At the end of the day I know I will eat all servings over the course of a week or two so even if one is slightly bigger or smaller it will all work out in the wash.
  • larrodarro
    larrodarro Posts: 2,512 Member
    If you mean canned beans, generally the nutrition info does not calculate the liquids, it is referring to the beans themselves so by logging the beans you should be accurate :)

    Generally with my recipes I create the recipe (adding all the ingredients into MFP). For example, if it was a soup I would put in whatever vegetables, oils, canned goods I'm using into MFP recipe. Once it is done I then dish it up into however many servings, i.e. 4 or 6. I don't worry so much about weight more the fact they are in sort of equal amounts and then I know whatever I take out of the fridge/freezer = 1 serving. This eliminates the need for me to weigh each serving and add it to MFP that way. At the end of the day I know I will eat all servings over the course of a week or two so even if one is slightly bigger or smaller it will all work out in the wash.

    ^this. And when folks ask for your recipe, you can go to your recipe box, and just copy and paste. Very handy tool.
  • stephreed11
    stephreed11 Posts: 158 Member
    ^
  • stephreed11
    stephreed11 Posts: 158 Member
    If you mean canned beans, generally the nutrition info does not calculate the liquids, it is referring to the beans themselves so by logging the beans you should be accurate :)

    Generally with my recipes I create the recipe (adding all the ingredients into MFP). For example, if it was a soup I would put in whatever vegetables, oils, canned goods I'm using into MFP recipe. Once it is done I then dish it up into however many servings, i.e. 4 or 6. I don't worry so much about weight more the fact they are in sort of equal amounts and then I know whatever I take out of the fridge/freezer = 1 serving. This eliminates the need for me to weigh each serving and add it to MFP that way. At the end of the day I know I will eat all servings over the course of a week or two so even if one is slightly bigger or smaller it will all work out in the wash.

    This definitely sounds like the easiest & most accurate way to do it! I am cooking for my husband & 3 year old as well though, & my daughter won't eat a whole serving, & my husband may want a little more than 1 serving, etc. so that would probably be difficult. I will remember this method for when I make things for myself though! ????
  • stephreed11
    stephreed11 Posts: 158 Member
    When I enter recipes using MFP, it will offer a drained and rinsed option for beans. I use the recipe thing all the time. That is what got me over here as a matter of fact.

    I will have to look for those options, thanks!
  • stephreed11
    stephreed11 Posts: 158 Member
    Also a good option. Although I've never really looked, I've never seen beans (kidney beans for example) in the frozen section? Can you buy them frozen?
  • srogers89
    srogers89 Posts: 190 Member
    [/quote]

    This definitely sounds like the easiest & most accurate way to do it! I am cooking for my husband & 3 year old as well though, & my daughter won't eat a whole serving, & my husband may want a little more than 1 serving, etc. so that would probably be difficult. I will remember this method for when I make things for myself though! ????
    [/quote]

    Another option is to split half of it away and divide into portions for yourself. The remaining half can be for your husband and little one and you have leftovers to eat during the day or the next night :). I don't have a little one to feed but my boyfriend eats a lot more than me so I have found that to be the easiest way when making pasta bake for example. I split half of it away and divide into quarters, I know that it is .125 of the overall recipe per serve (approx.) then the remaining half he can eat as much of as he likes! We both then take our lunches from our respective servings the next day, again he gets what he wants and I get my .125 (sounds so small when I put it in numbers like that haha).
  • JessiBelleW
    JessiBelleW Posts: 836 Member
    You buy the, dried and then soak in water over night to rehydrated them.

    Less sodium but you have to be prepared ahead of time as they do need a long soak before cooking :)
  • tryclyn
    tryclyn Posts: 2,414 Member
    Also a good option. Although I've never really looked, I've never seen beans (kidney beans for example) in the frozen section? Can you buy them frozen?

    Yes, and not just kidney beans. Dried just takes more time than I have to spend so frozen works better for me.
  • CuAlMc
    CuAlMc Posts: 139 Member
    when adding a recipe I weigh and measure everything I put the pan or a bowl on the scales and have an exact weight on everything even if its a liquid I will add it as say a tablespoon in mfp but still take its weight so when all the ingredients are in the recipe section I will add all the weights and than divide by 100. this is so I can find out what a 100 grams equates to in calories which is easier to separate once finished in to appropriate serving sizes.
  • stephreed11
    stephreed11 Posts: 158 Member

    This definitely sounds like the easiest & most accurate way to do it! I am cooking for my husband & 3 year old as well though, & my daughter won't eat a whole serving, & my husband may want a little more than 1 serving, etc. so that would probably be difficult. I will remember this method for when I make things for myself though! ????
    [/quote]

    Another option is to split half of it away and divide into portions for yourself. The remaining half can be for your husband and little one and you have leftovers to eat during the day or the next night :). I don't have a little one to feed but my boyfriend eats a lot more than me so I have found that to be the easiest way when making pasta bake for example. I split half of it away and divide into quarters, I know that it is .125 of the overall recipe per serve (approx.) then the remaining half he can eat as much of as he likes! We both then take our lunches from our respective servings the next day, again he gets what he wants and I get my .125 (sounds so small when I put it in numbers like that haha).
    [/quote]

    This is brilliant! Sounds completely do-able for us! Thank you for the tip, I will be doing this for sure. ????
  • stephreed11
    stephreed11 Posts: 158 Member
    Also a good option. Although I've never really looked, I've never seen beans (kidney beans for example) in the frozen section? Can you buy them frozen?

    Yes, and not just kidney beans. Dried just takes more time than I have to spend so frozen works better for me.

    I completely agree, thank you! I will look for them next time I'm at the store. :)
  • stephreed11
    stephreed11 Posts: 158 Member
    when adding a recipe I weigh and measure everything I put the pan or a bowl on the scales and have an exact weight on everything even if its a liquid I will add it as say a tablespoon in mfp but still take its weight so when all the ingredients are in the recipe section I will add all the weights and than divide by 100. this is so I can find out what a 100 grams equates to in calories which is easier to separate once finished in to appropriate serving sizes.

    I've never heard of it done this way, but it's very smart! Thank you for the tip!!

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