Yes, after roughly 18 months of self-taught renal diet cooking it becomes routine. I still have the scale out and use it most days, same with measuring cups etc. Over time I have searched for and found options for some prepared foods (e.g. tortellini, plain thin-crust cheese pizza, for example, at Lidl) that stay within the allowed sodium and potassium perimeters. I have always cooked from scratch, the few canned ingredients like beans or tomatoes are off the menu anyway, so fresh or frozen veggies, lots of suitable fruit, small servings of lean meat or salmon 2 - 3 times / week, and so on.
Husband's eGfr even went up slightly between the last 6 months interval checks, and holding steady. But the initial frustration regarding guidelines was quite real. And so is the almost total ban of potatoes!!!

Ginger, thank you, your information will be a huge help and I am excited to explore that website. They say depression is a major concern of this disease, I think the depression is from lack of resources. Last weekend I got really down because our company gives everyone their choice of a ham, turkey or vegan meal from honey baked hams The holidays have always been a joyous occasion at our house and I look forward to making special dishes for family. I'm a good cook and everyone looks forward to my stuff every year. WHAT AM I GOING TO DO NOW?!!! We'll, my finance says no biggie honey, you pack your lunch and provide the meat from the company and we will just go to mom's. She was like yeah, that works. So I think this depression they warn about depends on your support.