Weighing food

I have a bit of a technical question. I am on the soft food stage and just starting to add some ground meat in sauce, for the first time today.  I cooked up some ground turkey breast and added spaghetti sauce. Then I had the dilemma....how do I weigh this?!  I wanted it to cook together and I made multiple servings (so I could have it for a few days and for my son to have with noodles). Do I just weigh it with the sauce and protein together and guesstimate % of each (I am tracking in MFP) or should I have kept them separate so I could weigh meat and then weigh sauce?  Am I being too uptight?  Thanks for your thoughts!

It's easier to keep them separate so that you can accurately weigh the protein by itself.  Yeah, it might be a pain in the ass, but if you're trying to be strict in tracking, then keep it separate.

Yup, total pain. Maybe measure 1/4 cup and search meat sauce on My Fitness Pal. 

If I forget, I try to backtrack using math. For example a pound of ground beef mixed with sauce into five servings is 16 oz divided by 5, or 3.2 oz per serving of beef. Do the same for sauce, 24 oz sauce would be appx 5 oz per serving.

If I make a batch and pour a serving w/o measuring, I eat while the rest cools for the fridge/freezer, I'll clean my serving plate/bowl, then re-dish the same amount, weigh, and transfer to storage containers.

It's not really a true pound once it's cooked though--people always forget the water weight that cooks out.  So it is actually less protein mass than you think it is.  When I cook ground meat, I weigh it after cooking.

I wegh the protein first. then add what you want. I do measure just about everything.