Yeah, I've even started weighing ingredients rather than measuring them. Last night I was making a cake and I weighed the powdered sugar for the frosting. I use CalorieKing.com to look up nutrition information for ingredients I'm not sure of, which you should be able to access from your phone.
You can enter how many eggs and what size, for instance, and I think you get a much more accurate idea of the points for each ingredient. It's always better to calculate points on the whole rather than the parts. For instance, in the WW guide sugar is 1 pt for 1T. Well, for 1 cup, according to the nutrition information, it's 13 pts even though it's 16 T in a cup.
When I make chili, I don't necessarily weigh my chili before and after cooking. But I do know how many scoops I've taken out with my ladle, and from that I estimate how many "servings" I ended up with.
It's always better to overestimate than underestimate. If you overestimate how many pts you are consuming, you will lose weight faster; if you underestimate, you may sabotage your efforts.
I cook 98% of what I eat, and I don't use the WW site at all. I've used it from time to time, but then I just go back to calculating the pts for each ingredient myself and figuring out what the points should be for whatever I'm making.
It can be done. Just take a deep breath and begin with what you know and fill in what you don't.
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