Southwest Chicken (Crockpot Freezer Meal)

Southwest Chicken Crockpot Freezer Meal (LID)

On January 30th of this year, I underwent a total thyroidectomy due to papillary thyroid cancer. The surgery went well although it left me with a 6 inch scar on the front of my neck. The next step in my treatment is to ingest radioactive iodine (RAI) to ablate any remaining thyroid/thyroid cancer cells in my body. One of the things I have to do to prepare for RAI is to go on a low iodine diet (LID) 2 weeks beforehand in order to starve any remaining thyroid cells so that they will more readily absorb the radioactive iodine.

The low iodine diet is quite restrictive. Iodized or sea salt (Kosher and non-iodized salt is ok), dairy products, soy products, seafood, sea vegetables, eggs, cured foods, foods containing certain red dyes, any foods containing the previously mentioned ingredients, and most commercial bread products are not allowed on the diet. Basically, I can only eat foods I prepare myself with allowed ingredients. Planning ahead seems like the best plan of action to ensure I make it through the diet at a time when I may be so exhausted from not having a thyroid. Crockpot freezer meals prepared with LID-allowed foods will be helpful.

This Southwest Chicken (I know I labeled my bags as Cilantro-Lime Chicken, but I think Southwest Chicken better describes the meal) recipe is based on a bunch I’ve seen on Pinterest and adapted to fit my needs and taste. It can be served with rice (basmati is best for LID and should be limited) or in a salt-free tortilla (the corn tortillas I buy do not contain salt).

Southwest Chicken Crockpot Freezer Meal

Southwest Chicken (Crockpot Freezer Meal)

Per freezer meal (double, triple, or quadruple the recipe to make multiple meals):
1 pound chicken breasts (skinless and boneless)
1/2 large onion, chopped
1 poblano chile, seeded and chopped
2 cloves garlic, minced
1/2 a bunch of cilantro, washed and finely chopped
2 cups frozen corn
1 15.5 ounce can unsalted black beans, drained or 1 1/2 cups black beans, drained
1 teaspoon cumin
Kosher salt and black pepper, to taste
juice of 1 lime

For each freezer meal, place all of the ingredients in a gallon-size Ziploc bag. It’s helpful to label the bag with a Sharpie before you add the ingredients. I write the date and cooking instructions on the bag. Remove as much as air as you can and seal the bag. Flatten out the ingredients and lay flat in the freezer. Once frozen, you can stand the freezer meals up vertically to make more space.

To cook, defrost the freezer meal in the refrigerator overnight. Pour ingredients out into the crockpot. Cook on low for 7 to 8 hours or on high for 3 to 4 hours. Right before serving, remove the chicken, shred it, and then return it to the crockpot.

Serve the Southwest Chicken in salt-free tortillas (check label for other non-allowed ingredients) for burritos or tacos or with rice for a rice bowl. Some homemade LID-safe salsa would go perfect with these meal. If you are not on the low iodine diet, you can enhance your meal with cheese, sour cream, pickled jalapenos, etc…. The possibilities are endless.

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2 Comments on “Southwest Chicken (Crockpot Freezer Meal)”

  1. Katie says:

    Feel better soon!


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