wilson10102018 Member

It all depends on what you are weighing. If its bacon, weighing before gives you the wrong answer unless you are drinking the rendered fat from the pan. If its rice or pasta, you have to weigh it before because a little difference in moisture at the end makes a a huge difference in the calorie count. So there is no one…

This needed a photo.

Put an etching on the inside of your soup pot for cups at the 4, 8 12 and 16 marks and then add up the calories of everything that goes in and divide by the number of cups you ended up with.

I'm making fish/leek soup. 454g of mixed fish pieces (no skin bones or fins) mostly flounder and trout, sauteed leeks, Swanson vegetable broth, Better than Bouillon Lobster Base, and minced garlic, crushed red pepper flakes. Maybe some left over potato chunks. Probably toss some shrimp in right before serving. Serves 4.

Something going on with you gastrointestinally. Get real medical help instead of Internet mythology.

For this Tuscan one (which is reasonable calorie-wise, I would add a 140g of frozen shrimp to this lightly sauteed with crushed red pepper flakes.

I'm sorry you took down your post about Birds Eye Protein Blends. I remember that these were the "least horrible" of the frozen "steamer bags." And, they do deserve a try:

I went through practically the entire freezer meals section of Krogers before I started counting calories here. Most everything is garbage. Soggy vegetables, bland sauces, unrecognizable rice and quinoa. And, why the hell would anyone choose one with mole or "cheesy sauce" which adds a lot of superfluous calories. Mostly…

Of course, the problem with that product ^^^ is that mole has about 5 calories per gram. Practically the highest thing there is other than oil. And, with 270 calories for 11 oz without a protein of what would otherwise be steamed vegetables, it is a pretty calories luxurious offering. Why not just steam frozen vegetables…

I make a dry cup of Basmati rice and then use only a cup cooked, The rest makes up two more meals of some sort. Usually something like Bibimbab made with a half oz of toasted sesami oik and onions, garlic and shrimp or scallops. The rest, if any re-heated with steam and soy sauce as a side dish. If you haven't made…

Cooking the supporting actors (rice, potatoes, veges, etc.) for the addition of grilled meats is at first an unrewarding task. But, it does not have to be. Use your grilling skills to make those supporting menu items special. The bagged and frozen products are, at best, awful and will lower the satisfaction you get from…

Tilapia has about 1 gram of protein per 5.5 calories. Not as good as shrimp but still a good source.

Pretty difficult to come up with something anyone wants to eat with more protein/calorie than shrimp. 1g protein = 4.1 calories.

Well, a cup of sauce would add about 80 calories, but I don't like tomato sauce on my pasta.

356 calories

Steak needs tomatoes and no strong flavored dressing which is used by restaurants to disguise mediocre meat. Salad of beefsteak tomatoes with balsamic vinegar and sea salt and fresh cracked pepper. A few onion slices on the tomatoes would be ok.

For me, usually on a flour tortilla that has been scorched directly on the burner flame on both sides.

Got to be braised short ribs of beef with vegetables.

I'm not much for cheese, but how about: caramelize two large vidalia onions, add two roasted garlic heads extruded, cover liberally with hot chili salsa, wrap in large corn tortilla (previously soaked in water and toasted directly on the burner).

I'm so glad. It is so easy once you understand it and stop trying to estimate the number of servings. Just make the serving number equal the total weight of the finished dish in grams and then when you eat it, you just weigh it instead of trying to guess as to how many servings you are having. And, yes. If the final…

I don't know why people want to complicate this. Just do this ^^^

Did I already say? Frozen lobster. You can't find it any good. Not sure why. At $29/lb. it should be great but never is.

I do not understand why everyone does not eat dried prunes. They are sweeter than just about anything, have incredible mouth feel and are one of the top fiber sources. I can't have enough of them.

Count the calories that go in. Everything. When the dish is done weigh it. Save the weight in grams as one serving per gram. So if it weights 2 pounds, you have 908 servings. If it was 2000 calories total, it is 2.2 calories per gram. Then when you eat it, you weigh it and the weight in grams is the number of servings you…

Well, if you read through the replies with an open mind, you will see that the OP does not get an actual answer because there is no answer - hence my dismissive reply. Apologies to the OP if you were actually seeking an answer. If you are working out to gain body mass, you don't need a food plan at 6'3" and 187.

https://www.myfitnesspal.com/food/calories/california-roll-474434851 1.25 cal/g

Sushi is around 1.2 calories per gram, even with the avocado. Look it up. So, its about 8oz. Look at the index card in the photo. Lots of pieces, not so big. No way in the world it is 2.5 servings of 310 calories, divided by 1.2 or 645 grams (a pound and a half of sushi - haha).

That's about right for 1 serving. It has a cup of cooked rice and a little dressing and nothing else has any calories.

You are obsessing over something that is not a problem. Seek counseling not food plans.

Buy a scale $15 on Amazon.