Estimating calories in home-cooked meals can put you wildly off the mark. If you frequently make a dish, take the time to enter each ingredient and its weight as a Grouping.
Record ingredients' weight as you make it. Write it down on paper, you don't have to enter it while you're cooking! Put the total weight of the dish in the title as a reminder. Weigh your serving then divide that amount by the total recipe weight. Enter that percentage as the quantity of the Grouping when you track.
Get 3 scales: A large 7” x 7” scale, a medium one that can weigh up to 11 pounds, and a small scale precise to tenths of a gram.
Often I’ll write the weight of the container in permanent ink on the bottom of a container, in case I forget to tare the scale before adding the food.