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LILTSIMMS SparkPoints: (0)
Fitness Minutes: (11,096)
Posts: 1,513
12/19/07 3:42 P

I didn't know about the calculator... That's great. I usually try and calculate everything myself and that is a lot of work.

Tina

“Those who believe they can do something are probably right – and so are those who believe they can’t.”

-Unknown

My ticker is backwards... I am keeping up wtih how much weight I gain.

 current weight: 144.0

 144 139.25 134.5 129.75
125
WILLOWWREN Posts: 615
12/11/07 4:01 P

Thanks everyone!!! I have been to the recipe site and I love lots of recipes that I find there, I have seen the calculator but I did not think of that! I will be using that more often. I think that is just what I was looking for!!!!!! I have a great kitchen scale and keep a pen and paper handy but it will be nice to have some of the information saved.

 current weight: 193.6

 193.6 176.45 159.3 142.15
125
NITAINMN Posts: 7,585
12/11/07 1:54 P

I love all the suggestions made here. A kitchen scale also may help you along to measure the quantities in grams or ozs for ingredients in a recipe.

Samasta Loka Sukhino Bhavantu" - Sanskrit translates to "Let all the worlds be happy!"

www.saicast.org/serviceprojects.htm

 Pounds lost: 25.0

 0 8 16 24
32
CURVYCARA SparkPoints: (0)
Fitness Minutes: (12,058)
Posts: 943
12/11/07 1:07 P

Add up everything as it goes in, note the total weight, and then put your plate on the scale, zero it, and add your noodles. Note weight. Zero again and add your sauce. Note weight of sauce. Now divide your portion weight by the total amount, and multiply by the total calories in the total amount. Keep a notepad and calculator handy in the kitchen. If you don't have digital add & weigh scales they are a good investment.

:o) CurvyCara "Don't let what you can't do interfere with what you can do" -John Wooden

"In media ideal terms, there's so much wrong with me that the only thing to be done is burn the whole house down and start again! Hahaha! Oh wait, my teeth are straight. Those can stay. " Krista Scott-Dixon : www.stumptuous.com

"My problem is I analyse everything too much...
...or maybe not enough..." Bill Bailey

 Pounds lost: 11.0

 0 7 14 21
28
WJORION Posts: 1,548
12/11/07 11:29 A

I also measure things as I go along. For example, there are three people in my family. So when I put the pasta in, I measure three 3/4 cups. When I make the sauce, I measure that as three 1/4 cups.

So basically, I break it down into three servings as I'm cooking. If it's something I'm making where I can't do this, then I definitely use the Spark calculator that the ladies above mentioned.

Last night I made the beef stroganoff recipe from Sparkrecipes.com I couldn't measure each ingredient into three servings, so this is where their calculator tool was helpful.

Wendy
~~~~~

"I have achieved oneness with the road - Please dial 911 for me" - Unknown

"A bicycle ride is a flight from sadness." — James E. Starrs, The Literary Cyclist

"We run, not because we think it is doing us good, but because we enjoy it and cannot help ourselves...The more restricted our society and work become, the more necessary it will be to find some outlet for this craving for freedom."
-Sir Roger Bannister, first runner to run a sub-4 minute mile

 current weight: 134.0

 137 132.75 128.5 124.25
120
IRISH-ANGEL Posts: 898
12/11/07 11:03 A

If you go to www.sparkrecipes.com you can use the recipe calculator there. You type in all the ingredients individually, the pasta, sauce, cheese, etc. you use for the WHOLE recipe. And then you type in the number of servings the whole dish makes and it will tell you how much 1 serving is. For a 9X13 casserole dish, you could split it into 6-8 servings...even if other people in your house end up with 2-3 servings, you can take a portion that you know is 1/6 or 1/8 of the whole thing, and know you're getting one serving, and have a better idea of the calorie intake. It takes a little time to put it all in there...but you can save them, and if you ever make the dish again, its already there. Oh and there's even a button that lets you add it to your Spark food log once you've created the recipe. Hope that helps!

Edited by: IRISH-ANGEL at: 12/11/2007 (11:03)
 current weight: 123.0

 132 127.75 123.5 119.25
115
R383CC48 Posts: 1,022
12/11/07 11:02 A

Hey Willowwren,

You can use the recipe calculator to figure out how many calories are in each portion of anything that you make yourself. It really helps me out a lot.

recipes.sparkpeople.com/recipe-calcu
la
tor.asp

4ft.11
Going for a healthy BMI.

 Pounds lost: 36.8

 0 9.5 19 28.5
38
WILLOWWREN Posts: 615
12/11/07 10:18 A

To explain....
I like to make homemade pasta dishes and casseroles...I do not always follow the premade recipes....expecially with the pasta dishes. My concern is for portion and calories. I know what 3/4 cup wheat pasta looks like (kinda) and do fine when I make a meal for just myself (measuring everything)...but when I make it for the family I loose all track of how many calories are in the portion and second guess my judgement in the measurements...I do not know if I have the same amount of sause (it looks the same), if I am over 1/4 cup in my portion, etc. Making two different batches of noodles and sause is a pain and I do not stick to that plan for long (though I have tried). I am looking for some thoughts and ideas as to how I might work through this delema. I am starting college again next month and worry that my eating habits are going to go out the window... I would like to address this concern BEFORE then.

Thank you all in advance for the imput!

 current weight: 193.6

 193.6 176.45 159.3 142.15
125
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