Low Iodine Diet Dinners

After completely falling off the blogging bandwagon, I decided to jump back on after a comment from a reader. She found me through a Pinterest search on low iodine diets and requested more information. Well, Jeni, you have inspired me to share, so thank you! I know this information has zero relevance for the vast majority of people, but I’ve been getting lots of pins from my LID posts. This excites me because I’m glad to be helping spread tips and tricks to surviving the LID. On the other hand, each time I get a notification that someone pinned my LID posts, it means that someone is getting radioactive iodine, as a likely result of a thyroid cancer diagnosis. Ugh. But, read on to learn how to survive dinner time on the LID!

LId Dinner Recipes

I LOVE to cook and try new recipes, however, while on the LID, I tend to keep things simple. There are lots of other dinner recipes for the LID online, but I stuck to my three tried and true meals. We literally ate the same dinner every third night for three weeks. I’m not sure who was more sick of them me or Jacob! Hah! He was a good sport and didn’t complain. Mainly because they are actually really great meals… at least I think so!

Meal #1: Steak, Green Beans, and Roasted Sweet Potatoes
I know some people (especially men) feel VERY strongly about their grills and grilling skills, however, we never cook our steaks on the grill. Four years ago, I learned how to cook the perfect steak in an iron skillet/oven and I’ll never go back! Below are the recipes for Meal #1.


Steak– I usually buy filet mignon from our local butcher shop, Kroger, Costco or Whole Foods. You can buy another cut of steak, but when you are on the LID I think you should treat yo’ self whenever you can! Hah! Pre-heat your oven to 400 degrees. For all you grill lovers, don’t freak out about putting your steak in the oven. Get your iron (or other) skillet hot and pour in 1-2 tbs of olive oil. Coat your steak on all sides with non-iodized salt and pepper. Place your steak in the skillet and let it brown for approximately 4 minutes on each side. Transfer your steak to a shallow baking dish and cook in the oven for 10 minutes for medium (or longer if you prefer). Always use a meat thermometer to get your steak to the temperature of your liking.

Green Beans – I don’t really have measurements for my green beans. Brown garlic in a large sauce pan with some olive oil and then add the beans and a small amount of water. Stir to coat the beans and then cover to simmer. Check periodically until they are tender enough to cut with a fork. Salt to taste with non-iodized salt.

Roasted Sweet Potatoes– My family LOVES these! We eat them nearly weekly and my kiddos can’t get enough. The recipe below is easy to adapt to the LID by using non-iodized salt.

Roasted Sweet Potatoes with Honey and Cinnamon

Meal #2: Baked Chicken with Roasted Broccoli and Red Potatoes

IMG_5979I accidentally photographed this meal without the red potatoes. I had these sweet potatoes left over from the night before, but we usually ate this meal with the roasted red potatoes.

Baked Chicken – Pre-heat your oven to 350 degrees. Coat a chicken breast with olive oil, non-iodized salt and pepper. Place in shallow baking dish and bake for approximately 45 minutes. Again, use your meat thermometer to make sure the center of the meat reaches 165 degrees.

Roasted Broccoli  – Pre-heat your oven to 425 degrees. Wash your broccoli and cut in to florets, or just buy them already prepared. Place florets in a large mixing bowl and toss in 2-3 tbs of olive oil, 1-2 tbs of minced garlic and salt and pepper to taste. Roast broccoli for 10-12 minutes.

Roasted Red Potatoes – Repeat steps for the roasted broccoli, except the potatoes will need to be peeled and cut into quarters and bake for approximately 45 minutes.

Meal #3: LID Safe Oven Baked Chicken Fajitas

I adapted this from one of our family’s favorite dinners found here.

LID Safe Oven Baked Chicken Fajitas: Pre-heat your oven to 400 degrees. Slice 2-3 chicken breasts into thin strips and place them in a greased 13×9 oven safe dish. Slice one red pepper, one green pepper and one large onion into thin strips and add them to the dish with chicken. In a small bowl mix: 2 tbs vegetable oil, 2 tbs paprika, 1/2 tsp red pepper flakes, 1 tsp salt, 1/2 tsp pepper, and 1/2 tsp garlic powder. Pour spice mix over chicken and vegetables and mix with a large spoon to coat. Bake for 20-25 minutes. Serve with No Salt Tortilla chips and slices of avocado.

I unfortunately didn’t take a picture of this dish probably due to the fact that it was inhaled as soon as it came out of the oven!

I am not a doctor or a chef, so please use these recipes for your low iodine diet prep with caution. Each doctor has their own set of guidelines for the diet, so check to make sure each ingredient is safe.

Good luck and let me know if you are on the LID so I can pray for you! It’s not easy, but you CAN DO IT!


This is How We Do It: Our Thanksgiving Menu

Luke and Lyla TammeI’m so thankful for my two little turkeys!

Thanksgiving is one  of my favorite holidays of the year… I love to cook; I love to eat; I have SO many things to be thankful for! We are among the few that don’t put up any Christmas decorations until after Thanksgiving. We simply don’t like to rush things and prefer to take it one holiday at a time. We also LOVE the Christmas season, and I don’t find fault in those that put their Christmas tree the day after Halloween (seriously though, who is that on top of things?), but we are traditionalists to the core and don’t want to skip over Thanksgiving.

We are having three Thanksgiving dinners this year. Yup, THREE! After this week, I may never cook again. Hah! In all seriousness, the kitchen is my happy place and I couldn’t be more thrilled! Last weekend, we had Thanksgiving with Jacob’s immediate family and his aunt and uncle from Arizona. Tomorrow, it will just be my little family of four plus a few of Jacob’s teammates that don’t have family to celebrate with. We are not having a traditional meal though, I couldn’t bring myself to cook three turkeys, so we are having steaks. I know my oven is silently thanking me! Then, on Friday, I will be hosting my family and it will be the first time in eight years that I’ve had Thanksgiving with my family. To say I’m excited is an understatement! I’m pretty much doing a repeat of last weekend’s menu for our Friday meal. Below is our menu and links to the recipes.

The Tamme’s Thanksgiving Dinner Menu

Turkey and Gravy
Broccoli Casserole (This is a family recipe that I can’t share)
Baked Pineapple Casserole
Mashed Potatoes
Crock Pot Macaroni and Cheese
Bundt Pan Stuffing
Yeast Rolls & Honey Butter
Corn Souffle Pumpkin Pie with homemade whipped cream

After typing out this menu, I realized I don’t always follow recipes. I pretty much wing it (pun intended) on the turkey and gravy, as well as the mashed potatoes. Below are some side notes about the menu above.

For our turkey, I stuff it with carrots, onions, celery, sage, rosemary, thyme, salt and pepper. Then, I butter underneath and on top of the skin and pop it in the oven under a foil tent. I baste it every 20-30 minutes with chicken stock and butter.
As for the mashed potatoes, ours are nothing special… potatoes, butter, milk, and salt.

To make honey butter, soften a stick of butter (not in the microwave, just let it sit on the counter) and stir in honey to taste. Place in an air tight container for storage

Y’all, please, please, please don’t put Reddi Whip on your pumpkin pie this year. If you buy that red aerosol can, your taste buds will die and Thanksgiving will be ruined. We don’t want that to happen, right? Follow the instructions below to make your own whipped cream. Your taste buds will be singing praise songs and you will save yourself from ingesting chemicals

Whipped Cream
1. Chill your mixing bowl in the refrigerator for 30 minutes.
2. Pour 2 Cups of heavy whipping cream in bowl and whip on medium-high until stiff peaks are formed.
3. Add 1/2 Cup of sugar slowly and 2 teaspoons of vanilla until combined.
4. Use immediately and enjoy your homemade goodness!

I promise you will never buy store bought whipped cream again

I would love to hear what your go-to recipes are for Thanksgiving! Please share in the comments below!

Tamale Pie Recipe

I meant to post this recipe on Tuesday for Cinco de Mayo, and well, that didn’t happen! While we don’t really celebrate this Mexican holiday, we certainly celebrate Mexican food! It’s one of the Tamme family favorites. I made this tamale pie for our family last week and it was a hit! I had made it once before, but it was even better this go around! It’s a super easy dish to throw together and is oh, so good!

I found this recipe on Pinterest in the wee hours of the morning while I was rocking Lyla. I’m not sure what moms did before iPhones when they were up all night with their babies, but I can’t imagine not having mine! I shop, read my Bible, shop, peruse Pinterest and Instagram, shop… Anyway, this recipe is from Skinny Mom and calls for reduced fat versions of everything. We don’t really believe in low-fat items in our house (other than 2% milk, which we rarely drink), so I use full fat versions and it works just fine.

Also, if you haven’t seen how to make Slow Cooker Shredded Chicken, you should really check it out here. It’s seriously life changing! I make a batch on Sundays and it lasts us most of the week. It’s great to throw on salads, make chicken noodle soup or this tamale pie.


Tamale Pie (from Skinny Mom)

12 ounces boneless chicken breast cooked and shredded (see link above)
10 oz red enchilada sauce
2 eggs
1/3 C. milk
1 can cream style corn
4 oz. can diced green chiles
1 packet of taco seasoning
1/2 tsp. red pepper flakes (you can omit this if you don’t like the heat)
1/2 C. shredded cheese, Mexican Blend
1 box Jiffy cornbread mix
chopped fresh cilantro

  1. Preheat oven to 400 degrees.
  2. In a large bowl, combine skim milk, egg whites, ½ Tbsp taco seasoning, red pepper, cream-style corn, corn muffin mix and green chilies.
  3. Stir ingredients until moist and then transfer mixture into a round pie plate coated with non-stick cooking spray.
  4. Bake at 400 degrees for 20-25 minutes. Corn cake will be done when golden brown.
  5. While corn cake is baking, toss shredded chicken with remaining 1 Tbsp taco seasoning in a small bowl.
  6. Remove corn cake from oven and pierce generously with fork, making indentations all over corn cake.


    Corn cake fresh from the oven. I’m always tempted just to eat this before adding the rest of the ingredients!

  7. Pour red enchilada sauce over pierced corn cake.
  8. Top enchilada sauce with chicken and sprinkle with cheese.
  9. Bake at 400 degrees for 10-15 minutes until cheese is melted.
  10. Remove from oven and let stand for 5 minutes.
  11. Top with fresh cilantro  before serving.IMG_8675

Don’t forget that Saturday is the last day to enter the Children’s Book Week Giveaway! We’ve had lots of entries so far and I’m so excited to see who will win! You have to get your comment in by midnight on Saturday and I will be announcing the winner on Monday, May 11th!