Homemade cooking and calorie counting

I cook the majority of our meals from scratch. I haven't the slightest clue how to calculate my dinner!!!

I made cheese calzone for dinner. I used 1/2 a loaf of frozen bread dough to make each one, and I ate 1/3 of that. Inside was ricotta, mozarella and parmesan/romano. I won't lie - I ate a small chunk of the moz while shredding . I dipped the calzone in spaghetti sauce. Now how the heck do I measure/estimate that?

For the record - dinner is my big meal of the day.

well was the frozen bread dough packaged?  If so, was there nutritional information on it?  If it wasn't packaged, how did you make it?

Were the cheeses full fat or low fat?  If they were full fat, each ounce (about a 1inchx1inch square) has approximately 90 calories.  How many cups would you say you used all together?

If you poured the sauce into a bowl to dip from, how many cups of water can fit in the bowl?  That is how much sauce you used.

Recipes' calories are equal to the sum of their parts.  Nothing is gained or lost in the cooking process.  It's easier by far to calculate while you are cooking something than to try to remember it after you eat it.

Use the recipe builder on this site.  It will calculate the total calories and nutrition for you.  You just tell it how many servings there are and it divides the total calories by the number of servings.  So if you had 1/3 of your calzone, then tell the recipe builder 3 servings - and add one to your food log. 

Any additional items that weren't in the original recipe (like the dipping sauce & the chunk of mozarella you had while cooking) you can add separately to your food log. 

It helps the accuracy of your calculations if you can measure by weight each of the items that goes into the recipe, as well as things like the dipping sauce (which you can place into a individual dipping bowl for yourself). 

If you're serious about weight-loss you have to be more accurate about how you cook.  It's really easy to get fat eating good home-cooked food if your portion-control is all wrong.  So that means having your kitchen scales to hand for everything that goes in the pot rather than guessing.  It also means being more disciplined about nibbling, tasting.. etc.   It's very easy to 'nibble & taste' 200-300 extra calories when cooking a meal.   (My solution is to cut up a few carrots to munch on)

If there are meals you cook a lot then work out the recipe with the recipe analyser before you get started.   That way you can see if you need to trim quantities and how big a portion you can afford to eat.   And then - back to the kitchen scales - make sure that you're adding what you intend to add rather than guessing.

Good luck