calculating calories in homemade foods

I create a recipe with all the ingredients used in the meal in full quantities (eg. 400grams of mince, 2 cans of tomato soup, etc). Then I will divide the recipe up into serving sizes (this is easy because there's only 2 of us, so I usually do 2 serves). With a soup, I would recommend doing the recipe, weighing it up and creating serving sizes based on the weight. Then you can measure out a portion of it and know roughly how many calories in it.
Hope this makes sense.

I create a recipe with all the ingredients used in the meal in full quantities (eg. 400grams of mince, 2 cans of tomato soup, etc). Then I will divide the recipe up into serving sizes (this is easy because there's only 2 of us, so I usually do 2 serves). With a soup, I would recommend doing the recipe, weighing it up and creating serving sizes based on the weight. Then you can measure out a portion of it and know roughly how many calories in it.
Hope this makes sense.

Exactly. This has worked for me. After a while the process becomes easier.

that's what i do too, then guestimate how many servings. it's just me and my boo, and usually there are some leftovers, so i do maybe 2.5 servings. sometimes all you can do is guess

The recipe calculator under tools has been a lifesaver for me! I enter my ingredients and the number of portions it will make and the hardwork is done.

A great idea I read on here (if it was you please claim) was to mark a dowel with measurements for your large pots. Pour in a cup of water - mark-another cup-mark, etc. Then once a recipe is made and you enter all the ingredients you also know how many servings you have in terms of cups and it makes it easy to serve yourself and know what each cup is.

I create a recipe with all the ingredients used in the meal in full quantities (eg. 400grams of mince, 2 cans of tomato soup, etc). Then I will divide the recipe up into serving sizes (this is easy because there's only 2 of us, so I usually do 2 serves). With a soup, I would recommend doing the recipe, weighing it up and creating serving sizes based on the weight. Then you can measure out a portion of it and know roughly how many calories in it.
Hope this makes sense.

Great answer. Figuring out by weight is so easy. The other way is to measure out how many cups you have when you are done, and define your serving size accordingly. I make a 4 quart batch of soup weekly, and this is how I figured it out.

I take a different approach. It's a bit of a pain and more work, but I see better results. I weigh my serving out and cook it separately than my husbands. I find it easier than "guessing" what a serving is because when it was all cooked together, I overestimated myself.

So, I guess, if you have the time and are willing to do a few more dishes, I find it easier for me to make mine separately then lump it together and try to sort it out. There are some things this doesn't apply to but it works for the most part.

I create a recipe with all the ingredients used in the meal in full quantities (eg. 400grams of mince, 2 cans of tomato soup, etc). Then I will divide the recipe up into serving sizes (this is easy because there's only 2 of us, so I usually do 2 serves). With a soup, I would recommend doing the recipe, weighing it up and creating serving sizes based on the weight. Then you can measure out a portion of it and know roughly how many calories in it.
Hope this makes sense.

^ This. Also, as a note, with soups or stews, where there is liquid and solids mixed as a serving, I have been known to separate the liquids and the solids and weigh each separately. Then divide the solids into a "serving number" based and then divide that many servings into the weight of the liquid so I know how many parts of each for a serving. (But, I live alone and when I make a big pot of something it will last me for quite some time.)

When I make a batch of protein brownies, I divide the pan into equal sections (by eye), then I cut them, weigh the whole batch and then divide by the number of sections I cut... weigh each one individually and cut and splice to make them as even as possible or mark the container with 3/4 serving, 1.5 serving, etc. so I know when I take it out of the freezer. Again, this is very strict but I freeze these portions and I want to make sure I am accurately claiming my calories (to the best of my ability).

I don't do this with everything... when I'm making my salad I'm sometimes lax on weighing every piece of lettuce, spinach, etc. that goes in it.... and when I'm making dinner if I add a dollop of some sort of sauce I may (depending on what it is) not count it...

This is usually way too much for some people. But I know this works for me and that is what I will continue to do.

I create a recipe with all the ingredients used in the meal in full quantities (eg. 400grams of mince, 2 cans of tomato soup, etc). Then I will divide the recipe up into serving sizes (this is easy because there's only 2 of us, so I usually do 2 serves). With a soup, I would recommend doing the recipe, weighing it up and creating serving sizes based on the weight. Then you can measure out a portion of it and know roughly how many calories in it.
Hope this makes sense.

This^^

I made a batch of sour cream enchiladas that produced 11 enchiladas. In the my recipes calculator tool on mfp do I say the number of servings just for the flour tortillas is 11 or 1? I am trying to save the entire recipe for future use. Thanks in advance!

I would put the entire thing in the recipe builder, so if you use 11 tortillas in a recipe then when you add your ingredients add 11 tortillas, same way with all the other ingredients for the whole pan. Then at the top you could make it 11 servings which would tell you what each individual enchilada would be. That way if you actually eat 2 enchiladas then you would put you had 2 servings in your tracker for that meal. Hope I didn't confuse you more!

All of the above, sometimes in the event I don't feel like guesstimating servings on the recipe I do put 1. And when I divide the dish into servings on plates or into tupperware I then enter the food item on my diary and put the amount as .25 or .50 depending on that.

Lots of wonderful answers here, but they don't answer the question of how many calories in broth.
If you put a chicken leg into water and cook it for 1 hr, you do not have to count all the calories in the chicken leg, since only a little bit of the calories actually went into the water.
So how do you calculate broth?