Planning really is the key to balancing meals. I aim for a 40/30/30 split. In the beginning, put everything into Fitday (or my Palm software) in advance. That way, I could play with different combinations to see what the result was.
I used a recipe analyzer to see the nutritional content of food I made from scratch.

It takes a bit of work in the beginning, but by following Glory's plate plan, and some additional tweaking, you really can learn what to do so that you can do this for the rest of your life.

It DOES get easier - really