I've done that or if you can't find it, then I find a recipe and enter it into my cookbook (don't "share" or you can't edit it if needed).
Or the other thing I've done is (if you can) break down the dish into it's components and take your best guess - estimating portion sizes, etc.
Remember, none of this is an exact
science - even what is in the FS database probably isn't completely accurate. BUT it is to give you a starting point. And it's the discipline of tracking your food - and it's going to give you a number. And you can see a trend.
Don't get me wrong, I'm not saying to not try to be as accurate as possible, after all, otherwise, what is the point? But try not to get too hung up on an exact number.
Good luck! Joyce
"Diet" is a four-letter word.
"You don't have to see the whole staircase. Just take the first step." Martin Luther King, Jr.