Calories with frying?
summpear
Posts: 77 Member
I'm making my son's birthday dinner tomorrow and he wants fried ravioli. This is a Pioneer Woman recipe (hello calories!) that involves double breading ravioli and pan frying it in oil. The calories are not just a sum total of the ingredients. With the egg bath and coating, and the frying oil, not everything is absorbed into the food.
I've thought about measuring what I put out to use etc, then measuring what is left over, but 1) that's super tasky, and 2) there's no way for me to calculate the calories until after I make it, so it's hard for me to gauge how to eat through the day to help it fit.
Any suggestions?
I've thought about measuring what I put out to use etc, then measuring what is left over, but 1) that's super tasky, and 2) there's no way for me to calculate the calories until after I make it, so it's hard for me to gauge how to eat through the day to help it fit.
Any suggestions?
1
Replies
-
You could just estimate (say 50% will be absorbed and just go with it and not worry - one day won’t make a difference if you’re off by a few hundred calories) or you could use the highest possible number as your planning number (i.e. assume all the oil is absorbed for planning your day) and then just have a snack later if you want to once you know how much it really is.
3 -
If it is not something you plan to eat on a regular basis make your best guess and log it. If you plan to eat it regularly then go throught the process you mentioned in your post.2
-
Good answers!0
-
Using the DB these are the ones that seemed reasonable to me:
Serving size each
81 for a low
86 for a medium
100 for a high
0 -
What does DB stand for?
And thanks for the good answers! I appreciate it.
Edited: I'm assuming double breaded0 -
-
What does DB stand for?
And thanks for the good answers! I appreciate it.
Edited: I'm assuming double breaded
It means database. In this case the MFP database. When I am about to guess I like to look up comparable entries and do a little math to settle on what I think is appropriate enough. I don't know how you would do it so I gave you the 3 options.
0 -
Ooooh... didn't know PW had a toasted ravioli recipe! I'm on that! Wonder if it could be baked?
1 -
Why do you need to know the calories? do you have to eat what he eats? he's the birthday boy, let him have his treat. you eat some boiled ones and call it a day.6
-
MostlyWater wrote: »Why do you need to know the calories? do you have to eat what he eats? he's the birthday boy, let him have his treat. you eat some boiled ones and call it a day.
OP wrote "it's hard for me to gauge how to eat through the day to help it fit," they're planning on having some too. Why not?7 -
I'd look up a toasted ravioli entry in the database and just use it.
Have you considered just taking out a portion of frozen un-breaded ravioli for yourself and boiling it or baking it with some sauce? That is probably what I would do if calories were tight.0 -
-
I'm making my son's birthday dinner tomorrow and he wants fried ravioli. This is a Pioneer Woman recipe (hello calories!) that involves double breading ravioli and pan frying it in oil. The calories are not just a sum total of the ingredients. With the egg bath and coating, and the frying oil, not everything is absorbed into the food.
I've thought about measuring what I put out to use etc, then measuring what is left over, but 1) that's super tasky, and 2) there's no way for me to calculate the calories until after I make it, so it's hard for me to gauge how to eat through the day to help it fit.
Any suggestions?
Is this the recipe? http://thepioneerwoman.com/cooking/toasted-ravioli/
I have half a bag of frozen ravioli that my OH liked but I didn't - I bet breading and frying fixes them for me
2 -
I'd look up a toasted ravioli entry in the database and just use it.
Have you considered just taking out a portion of frozen un-breaded ravioli for yourself and boiling it or baking it with some sauce? That is probably what I would do if calories were tight.
OP hasn't suggested she doesn't want to eat her son's birthday dinner, just that she's unsure how to calculate the calories. She's not looking for alternatives. There's nothing wrong with what she plans to eat, she just want to know how to calculate it.6 -
kshama2001 wrote: »I'm making my son's birthday dinner tomorrow and he wants fried ravioli. This is a Pioneer Woman recipe (hello calories!) that involves double breading ravioli and pan frying it in oil. The calories are not just a sum total of the ingredients. With the egg bath and coating, and the frying oil, not everything is absorbed into the food.
I've thought about measuring what I put out to use etc, then measuring what is left over, but 1) that's super tasky, and 2) there's no way for me to calculate the calories until after I make it, so it's hard for me to gauge how to eat through the day to help it fit.
Any suggestions?
Is this the recipe? http://thepioneerwoman.com/cooking/toasted-ravioli/
I have half a bag of frozen ravioli that my OH liked but I didn't - I bet breading and frying fixes them for me
"Pre-dinner bite" or "fun snack" ?
Yeah, no- I'm loading up my plate & having a meal 
0 -
janejellyroll wrote: »MostlyWater wrote: »Why do you need to know the calories? do you have to eat what he eats? he's the birthday boy, let him have his treat. you eat some boiled ones and call it a day.
OP wrote "it's hard for me to gauge how to eat through the day to help it fit," they're planning on having some too. Why not?
Yes, I saw that. I didn't think it was a big deal but I guess fried foods don't interest me as much as they interest OP.7 -
MostlyWater wrote: »janejellyroll wrote: »MostlyWater wrote: »Why do you need to know the calories? do you have to eat what he eats? he's the birthday boy, let him have his treat. you eat some boiled ones and call it a day.
OP wrote "it's hard for me to gauge how to eat through the day to help it fit," they're planning on having some too. Why not?
Yes, I saw that. I didn't think it was a big deal but I guess fried foods don't interest me as much as they interest OP.
Why would you assume anything about the OP's diet or preferences? Because she wants to try something she's going to the trouble of making, she's obsessed with fried food? I almost never have fried food or want it, but I'd sure have some of that!11 -
MostlyWater wrote: »Why do you need to know the calories? do you have to eat what he eats? he's the birthday boy, let him have his treat. you eat some boiled ones and call it a day.
You sound fun.
17 -
I found a few "fried ravioli" in the database as well. When entering it into my log, I'd likely pick one of the higher calorie searches to be cautious. And if you go over a bit for your calories for the day, don't stress. Look at the weekly view on the nutrition tab and recognize that you are likely still ok over the course of the week.0
-
Happy birthday to your son! I would just put the link into the recipe builder and call it a day
0 -
ladyhusker39 wrote: »I'd look up a toasted ravioli entry in the database and just use it.
Have you considered just taking out a portion of frozen un-breaded ravioli for yourself and boiling it or baking it with some sauce? That is probably what I would do if calories were tight.
OP hasn't suggested she doesn't want to eat her son's birthday dinner, just that she's unsure how to calculate the calories. She's not looking for alternatives. There's nothing wrong with what she plans to eat, she just want to know how to calculate it.
You are right that she did not ask specidically about alternatives eating non-fried ravioli.
She asked for suggestions though and I took that to mean "how would you handle this situation". I posted what I might do in that situation. I would use a similar toasted ravioloi entry in the database or just boil some ravioli for me so I can eat some more cake. The recipe I saw uses frozen ravioli that is breaded and fried. Boiling a portion of frozen ravioli is lower calorie, not much work and does not taste bad to me so I thought it a reasonable suggestion to bring up. If it causes her stress and difficulty to fit in this particular food into her day there is an easy option that she could consider.
If the OP really wants to eat the breaded fried ravioli then she certainly can and should.
1 -
Basic breadcrumbs are ~25 calories per tablespoon. Assume one ravioli will use about 10 calories worth. Eggs are 70 calories each. For simplicity, assume that one large egg will coat 7 ravioli. That's another 10 calories. Finally, assume that each ravioli will absorb about a teaspoon of oil. That's ~40 calories.
So, I'd add about 50-60 calories to each ravioli on top of the calories in the pasta and filling and call it done.3 -
How have I lived for almost 36 years and not had fried ravioli?! It sounds delicious!5
-
MostlyWater wrote: »janejellyroll wrote: »MostlyWater wrote: »Why do you need to know the calories? do you have to eat what he eats? he's the birthday boy, let him have his treat. you eat some boiled ones and call it a day.
OP wrote "it's hard for me to gauge how to eat through the day to help it fit," they're planning on having some too. Why not?
Yes, I saw that. I didn't think it was a big deal but I guess fried foods don't interest me as much as they interest OP.
That's the thing -- we're all interested in different foods. Some of us like fried foods, some of us like to try the foods we cook for special occasions, some of us like to share special meals with loved ones. All of these approaches are absolutely fine -- OP is figuring out how to fit this special meal into her plan.2 -
crazykatlady820 wrote: »How have I lived for almost 36 years and not had fried ravioli?! It sounds delicious!
It's really good.1 -
crazykatlady820 wrote: »How have I lived for almost 36 years and not had fried ravioli?! It sounds delicious!
I've had it as an appetizer at restaurants a few times, and it's rather yummy
1 -
kshama2001 wrote: »I'm making my son's birthday dinner tomorrow and he wants fried ravioli. This is a Pioneer Woman recipe (hello calories!) that involves double breading ravioli and pan frying it in oil. The calories are not just a sum total of the ingredients. With the egg bath and coating, and the frying oil, not everything is absorbed into the food.
I've thought about measuring what I put out to use etc, then measuring what is left over, but 1) that's super tasky, and 2) there's no way for me to calculate the calories until after I make it, so it's hard for me to gauge how to eat through the day to help it fit.
Any suggestions?
Is this the recipe? http://thepioneerwoman.com/cooking/toasted-ravioli/
I have half a bag of frozen ravioli that my OH liked but I didn't - I bet breading and frying fixes them for me
doesnt breading and frying fix MOST things???????? lolololol4 -
anyways, OP .... find a similar, high calorie one in the database and use it. Personally, i use the recipe builder and go by that.0
-
crazykatlady820 wrote: »How have I lived for almost 36 years and not had fried ravioli?! It sounds delicious!
They are really horrible and you should never try them. I will save you by eating them all myself.
4 -
If OP wants to eat it, eat it. Log it as a cheat meal or cheat day.
For the record, I wasn't raised eating fried foods. I don't even know how to fry anything. That doesn't make me a stick-in-the-mud.4
Categories
- All Categories
- 1.4M Health, Wellness and Goals
- 393.4K Introduce Yourself
- 43.8K Getting Started
- 260.2K Health and Weight Loss
- 175.9K Food and Nutrition
- 47.4K Recipes
- 232.5K Fitness and Exercise
- 426 Sleep, Mindfulness and Overall Wellness
- 6.5K Goal: Maintaining Weight
- 8.5K Goal: Gaining Weight and Body Building
- 153K Motivation and Support
- 8K Challenges
- 1.3K Debate Club
- 96.3K Chit-Chat
- 2.5K Fun and Games
- 3.7K MyFitnessPal Information
- 24 News and Announcements
- 1.1K Feature Suggestions and Ideas
- 2.6K MyFitnessPal Tech Support Questions