Weighing raw foods

[4MAMA]

I am having the hardest time measuring protein raw. Does anyone have an easier method to converting cooked foods back to raw? If that makes any sense!

Thank you

[CohenInAz]

You can not weigh cooked foods. What issues are you having weighing raw food? Maybe if we know the issue we can help?

[sdp126]

4MAMA - I just weigh a chicken breast and keep cutting off or adding little chunks until it equals the right weight. It's easier with ground beef, of course, but I usually cut up my meat anyway. The chicken cooks faster when I cut it up.

I know it's a pain to have little chunks. I have an idea for ya. Save all the "little" chunks in a baggie in the freezer. One day they'll add up to an allotment. :)

Of course, we have a dog, too. She likes getting the scraps. :)

Suzanne

[PINKED]

Last night I measured all the protein I am going to eat in the next 7 days and marked it in a baggie. Last week (Week 1 for me) I was weighing everything as I was trying to cook for my family, etc and it just was messy and took too long. I have 10 'options' in the fridge in zip locks and used a sharpie to write M1/M2 or M3, product (chicken turkey, etc) and the grams.

I also chopped a lot of veggies and have them ready to weigh so I can mix my salads and keep things interesting.

[4MAMA]

Thank you, u r absolutely right. Preparation is the key. I just felt a lot of waste was occurring. I bought fresh shrimp and made bags ahead of time.

Thks again

[4MAMA]

THANK YOU, I DID THE SAME THING FOR SHRIMP. PREPARATION IS THE KEY WORD!
GOOD lUCK TO YOU, YOU WILL DO THIS!!!!

THKS

[Shasha]

{hi} there 4MAMA

A word of advise from MY MAMA: Always remember: practice makes perfect {cheerleader}

[4MAMA]

so true, so true!!!!!

i have adjusted...

[Ann Anderson]

Hi everyone. I have found the easiest way for me to do chicken is weigh the chicken breasts whole to get the amount you need, I usually do 4-5 serving on the days I cook for the week. I season them up then put them on the george foreman grill, its the best way to keep chicken moist, and takes about 7 minutes, I spray the grill with Pam Spray to brown it good and usually flip the chicken half way through. I let the chicken rest on a cutting board at least 5 minutes to hold in the juices then I slices the chicken length-wise like the way the cut up fajitas. I then measure all the cut up peices together and the portion it up by weighing out whatever servings I started with in the beginning, If it was four serving I know I need to divide the total by four. I usually end up cooking about every 4 days, I spend a few hours portioning up stir fry zucchini and I usally throw the chicken and zucchini in the same small tupperware so I can microwave it or grab one on my way put to work. I also precook usually about 4-5 cohen chilis and have them ready in individual containers. I found pre planning makes the week go so much smoother than worrying every day what to cook. Hope this helps.