Home cooking calories?

Yep, I do this. I have a repertoire of about 9 meals I make A LOT especially during the week, so I only really had to do it about 9 times.

If I add anything else to my jukebox of dindins, it's usually on the weekends when I have a little more time. I've also found that you actually get pretty damn accurate at weighing things by sight (took me 6 months to learn this ability!), the more you weigh/measure things and I'm always within about 5g. So if I'm pushed for time or have to alternate one or two ingredients, it's not too bad.

Honestly? Like anything else, it just becomes habit. Things I tend not to weigh are spices and oil. I know that a tablespoon of oil is 100 calories etc etc.

add it to your recipes and you only have to do it the once, then when you make that dish again you can just select it from your recipes.
Those that you have already done you can go back and save them to your meals.
It does take a while to get going but then you can just go back and select them. Also consider any variations you make when your doing it and you can save even more time.
For example I make a green thai curry quite often, sometimes it's veggie sometimes it's chicken so I have it saved without the chicken and just add the chicken on when I make it. Also some things you might have done slightly differently but it actually makes no difference to the calorie content of the meal, like the thai curry I switch my green veg up quite often, last week I used mange tout - 32 cal (for 100g), this week sugar snap peas - 34 cal. 2 calories is neither here nor there so I don't change the recipe. I only change things on here if it's 50+ cal difference.
You also get to know what 100g of such and such looks like. I'm quite a fan of the American Cups measuring system for this... say I use 100g of flour in something I make often, the first time I'll weigh out the 100g I'll then pop that into cups to figure out how many cups it is so I can speed it all up next time.

There is an initial time investment but it can be stream lined and is worth it in the long run I think
I hope this makes sense....
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I very rarely use the recipe function and tend to add the ingredients just to the alotted meal. I just weigh everything as i'm putting it in, and then split it in half for me and Husband. So I weigh 200g and cook of something but only log 100g, If there's any leftovers I just try to adjust it later. So say I cook something that I think is two portions but it turns out to be three because we aren't hungry or I realised it was loads, instead of logging 100g, I'll only log 70g.
It seems to work best for me as I change a lot of things as I'm going along.

We home cook all our meals, I found logging every single ingredient actually helped me with portion control. There's just two of us, and neither of us are really leftovers people, so we just cook enough for the one meal. I split the recipe down the middle, but even if my other half eats a little more than me, I'll keep those calories as a kind of buffer. Also, if I don't finish my meal, again, I don't take the calories away, I just act like I ate them.

Like other's have said, I don't log spices, herbs and I've stopped using oil, so it's usually really easy to log stuff like vegetables, meat and sauces.

I weigh each ingredient as I add it, and write it down. Once everything is done cooking, I weigh final product in grams and then divide by 100. That gives me x number of servings that are 100g each. Then when I serve out my portion, I weigh my portion (again in grams) and know exactly what's going into my mouth. Will I do this forever? Probably not. But since I eat a lot at home and I've seen how successful I can be accurately logging calories, sure as heck I'm going to be doing it for quite some time.

I plan it out ahead of time. Add calories of every single ingredient and then divide it by the number of people eating. It's not accurate persay, but works for me.