@gingerw, my apologies for the delay publishing the recipes using foods CKD patients once were told to limit or avoid completely. I'm still experimenting with ingredients, amounts, substitutions, etc.

One thing I will emphasize in the collection sequel is portion control. A regular-size serving of potatoes, for instance, may contain too much phosphorus and potassium for a renal patient whereas a 3-bite serving would fall within daily limits and one would be able to enjoy the taste of a dish one used to be able to eat without consuming a whole "normal" serving. In this case, taste is the key. Large isn't necessary.

Also, I want to remind everyone to read labels. Some of the mineral/nutrient values in my original recipes are no longer valid as manufacturers and producers have altered ingredients and amounts in some foods since the recipes were created. From time to time, everyone should recheck ingredients and nutrient amounts regardless of what my first recipe collection lists these as.

Then there's the problem with phosphorus. Phosphorus content isn't rquired to be listed on food labels so if a product manufacturer doesn't assay for phosphorus or doesn't volunteer the iinformation if the phosphorus has been assayed, your only resource to determine phosphorus amounts per serving is the USDA list of minerals in generic versions of foodstuffs and the phosphorus figures may or may not be relevant to the brand you purchase. A 10th of a milligram probably doesn't matter but a milligram or two and definitely a gram of something which should be limited can be pretty important to a kidney patient.

I love hash brown potato patties and can have one occasionally if I watch potassium, phosphorus, sodium and protein in other meals the day I have the potatoes. Since the potatoes are slightly pre-cooked and riced before being formed into patties, minerals already have been reduced.

The store brand I use does not list phosphorus amounts on its label, however, so a store employee contacted the producer who replied that there were 814 ppm (parts per million) phosphorus in their patties. My daughter and granddaughter and two friends set up an equation to convert the 814 ppm to milligrams per 68-gram patty:

Convert everything to the same unit -- milligrams. Then take 814mg (=814 ppm) divided by 1,000,000 mg (1 mg=1 ppm) which gives you 0.000814 then multiply 0.000814 times 68,000 which gives you 55.352mg.

I know that sounds extremely complicated and usually ppm refers to liquids, although it also can refer to solids such as soil.

Since 1 ppm (parts per million) = 1 mg, you must divide 814 ppm by 1 million. That's how you get 0.000814. And since one patty is 68 grams or 68,000 kilograms, you have to multiply kilograms by 0.000814 to get 55.352 mg phosphorus per serving.

Which can change, of course, if your manufacturer/supplier changes amounts of ingredients, LOL. Customers ALWAYS should read labels before every purchase of any given item. Most don't.

Sorry for the long post but now you see why it's taking me months to get the new recipes ready for you to use. . .