New Recipe - raw ingredient weight versus cooked serving weight

I'd like to second @Rieann 's question - is there going to be a huge macro discrepancy because I'm not measuring everything as a cooked ingredient?

I'm also trying to keep it simple. I cook a lot, meal prep every week, and that's been my biggest hurdle in being consistent in logging my food. Ideally, I'd like to just create a recipe with the ingredient list and then measure out the portion I eat each day.