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First, welcome to the forums, @lewisjohnsonmonica!

I just can't seem to get enough calories in a day.

Are you saying you're losing weight faster than you intended because you're not eating enough? Or are you not gaining weight as fast as you'd like because your calorie deficit isn't big enough?

Accurate tracking of food is the key to everything. Some people weigh and measure EVERYTHING; some people are able to make eyeball estimates, then record their estimate; some have gotten to the point they no longer need to log. But in the vast majority of cases, I think starting the program with diligent logging is absolutely essential.

Like @melaniedeatrich said, accurate portion sizes is hugely important. Some other common issues with logging include citing an inaccurate source (yes, they exist in the MFP database, which is mostly populated with user-entered foods rather than staff-entered), and forgetting to log something either because you wait until later in the day to log and have legitimately forgotten, or because you think it's too small and doesn't matter. Yes, that packet of ketchup with your fries has calories; no, the celery you had with peanut butter is NOT "negative calories" like the myth says. One study I read said the average professional chef consumed 100 calories per day simply from tasting the food they were preparing for others; a sip here, a nibble there. Over the course of a year, that adds up to potentially 25,000 calories for a chef cooking five days per week with two weeks' vacation, or a weight gain of 7 pounds per year simply from taste-tests!

Ultimately, the more honest, thorough, and diligent you are, the more successful you will be.