When I use a recipe, I try to use those for two or three servings, realizing that I will need to cut that in half for me and possibly even more. That makes a recipe that says serves two a recipe serving at least four or six. I always plan on freezing a portion for use later if the food is something that can be frozen.
There are more resources available to help you today than even ten years ago, so don't become discouraged and let denial get in your way of eating healthy for control of your diabetes. Alan Shanley, an outstanding blogger from Australia has some excellent pointers for people new and old to diabetes. Get started by following him here – be sure to follow his links to more information. When a fellow blogger has excellent information, I don't like reinventing the wheel, so I will always recommend reading them.
There are other ways to determine the nutritional value. Here are a few sites to assist you. On these sites, you will need to join to be able to use their information.
1.Site one - I believe this one is free
2.Site two - This one is free
There are many nutrition and calorie calculators available on the web, just use caution and realize that you will not be 100% accurate as they all read from the same nutritional database and you may be off +/- 20%. Use your search engine and get started by typing in “nutrition calculator”.
And there is always the best way, using your meter to determine the serving size for you. And always follow the rule of what works for one person may not work for you.
If you don't like bland foods, check out my post of May 30, 2010. There will be more.