Unfortunately, many of the non-chain restaurants do not give any kind of nutritional info, partially because they don't have to by law, and partially because the cooks don't actually measure anything while they're cooking! There's no nefarious plan to keep anyone from eating out, it's just really expensive for restaurants to get the nutrition info tested, and difficult for them to maintain their quantities from cook to cook.
What I do is take my best guess at it, either by using a comparable chain-restaurant item, or by using the recipe builder and re-creating the meal as best I can. For example, tonight I went to a local Italian restaurant and ordered the veal medallions with scallops, asparagus, gorgonzola, and lemon wine curry sauce, with whole wheat fetuccini and marinara sauce as the side. I went in to the recipe builder and put in my best estimations on the quantities of each of the base items, with a guess that using an alfredo sauce entry would be relatively close to the curry sauce. I only ate half the veal/scallops/gorgonzola, and just dipped in the sauce (so, maybe a couple of tablespoons max), and had ordered the marinara sauce on the side as well so know I only used 1/4 cup of that. I created a recipe for the entire meal, with a "makeover" recipe for the leftovers.
I'm sitting at the middle of my calorie range for the day, so don't plan on getting my knickers in a twist if I'm actually off by 100 calories or so either way. Really, we're looking at best guesses on even the labelled items (there is an amazing amount of leeway allowed by law), so I just do the best I can and don't sweat it.
Hope this helps!
Start weight: 240 lbs
Goal weight: 155 lbs (reached March 7, 2014)
Afraid of a colonoscopy? Believe me - they are much less frightening than surgery and chemotherapy.
Colonoscopies allow polyps to be removed before they can become cancer, or let cancers be found before they are too widespread. If you are 50 or older, or have any symptoms, please don't let fear stop you from covering your butt.
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