Hi Benay. The simple answer is to do the weighing and measuring for a while, then memorize what you eat all the time and do minimal measuring. Example: to make my morning coffee every day, I drank it out of identical mugs, used exactly one drop of Sweetzfree (liquid Splenda) and I have four or five Tbsp measuring spoons to measure my cream. I have to stir it anyway, no reason not to measure the cream. I also did this to save money: cream is expensive here!
If you want to rely less on your software, maybe stick to simpler foods. Janet (Jey100) posted an acronym that stuck with me, I think it comes from Dr Westman:
MEAL.
Meats
Eggs
Added fats
Leaves
It would be almost impossible to go over 20 g carb on that plan. No one ever got fat eating a bit of extra lettuce or spinach. The original Atkins induction plan was a lot like this - meat, eggs, and two small salads per day.
Also, a note on your software: I don't have experience with it, but with FitDay, I have to be really careful to check the ingredients on the entries they have. Example: I tried to add "scallops, cooked." I thought the carbs looked suspiciously high. I expanded to look at the ingredients, and lo and behold, it listed milk and bread crumbs as ingredients. Not on my watch! I'm not sure how your software works, but do look into that. Be sure that your plain ingredients really
are plain ingredients.
(ETA) I've often recommended to folks who hate counting and measuring (like me!) to just use the Atkins acceptable foods limits: 2 cups of salad veggies, a cup of cooked veggies, 4 oz cheese, 3 Tbsp cream, etc. If you keep your eating within those limits, it should work. Oh, another tip: mark your portions ahead of time. When you open an 8-oz pack of cream cheese, draw knife lines dividing it into 8 portions. If you open a 12-oz brick of cheddar, cut it into 12 roughly-the-same portions. It doesn't have to be perfect. It doesn't matter if you have 1.15 oz one day and 0.9 the next. It all comes out in the wash.
Hope that helps.