This week I made chili and broccoli chicken casserole. In both cases I wrote down exactly how much of each ingredient so I know how much calories is in the whole recipe, but I have resorted to a very rough estimation of “that looks like 10 cups and I had 1 cup”. It’s not practical to measure the volume or weight of the entire cooked recipes after they’re cooked and if I use the pre-cooked weight to estimate my portion size I will be underestimating the amount of calories I consumed.
Any ideas? At least in the soup pot example I think it might be best to just measure the diameter so I can calculate the amount of cups per inch and just measure depth of the soup pot in the finished recipe so I know the yield of cups per recipe. As for the casserole dish, I don’t have a practical solution other than maybe just subtracting 10% water weight or something from the pre cooked weight to be conservative.
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