No wonder you are confused, at least from my way of thinking. I would never think, "what am I going to have for dinner, I need 475 calories of which 38.2% is protein etc". I begin by thinking about FOOD and having a tasty mixture of things over the course of a week. If I were planning a week's meals for someone else, i would need to know if they were on an extremely tight budget, cooking for a family, were able to cook in terms of basic skills as well as facilities and then, were we factoring in lunches to take to work, early starts, late finishes and did the person live/work somewhere with good food shops.
I plan for the week ahead, always have done, long before diabetes came on the scene. I spread red meat, poultry, fish, egg and vegetarian based meals across the week. List my proposed lunches and breakfasts, taking into account work commitments and what the main meals are. Then I make my shopping list, working from my meal plan. One main shop at the weekend and top ups of veg during the week.
My advice to you is to focus on varied, fresh and interesting food and forget the numbers, let them look after themselves, just avoid the carbs, starches and sugars and anything in a packet.
Sally