Scan Results are In!

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My oncologist’s office called. My scans were clear!! Everything looked good! I don’t have to go back to my oncologist until August. I am so relieved!

Crockpot Pepperoncini Pot Roast (LID)

Crockpot Pepperoncini Pot Roast

This is a super easy and delicious recipe. I love the little kick the pepperoncinis provide. I based this recipe on the Mississippi Pot Roast recipe that’s everywhere. That recipe calls for butter, ranch dressing mix, and a package of au jus or gravy mix, none which are LID-friendly. I do not use those ingredients even when I am not on LID. The pot roast turns out so flavorful, I don’t think you will miss any of those ingredients.

Vlasic does not use iodized salt in their products, so Vlasic brand pepperoncinis are perfect for this recipe.

You can eat the Crockpot Pepperoncini Pot Roast over mashed potatoes, as a sandwich filling, or in a flour tortilla. I made a burrito with the pot roast, pinto beans, and barbecue sauce in a flour tortilla.

Crockpot Pepperoncini Pot Roast (LID)

1 2-3 pound beef pot roast (chuck roast, mock tender roast, brisket are all good for pot roast)
non-iodized salt (I use Morton’s Kosher Salt)
black pepper
1/2 16-ounce jar of whole pepperoncinis with pickling liquid

Place beef in the bottom of the crockpot. Season with non-iodized salt and pepper. Pour 1/2 a jar of whole pepperoncinis and their liquid over the beef. Cook on low 8 hours or on high 4 hours until very tender. Use a fork to shred the beef and keep in the cooking liquid until ready to eat.

LID Round 3, Day 17

My whole body scan was this morning. I arrived at the Nuclear Medicine Department at 8:30 am. The first scan was of my neck.  It took about 20 minutes. Afterwards, I went to another room for a 3-D whole body scan. That took about 30 minutes. They didn’t have the 3-D scanner the last time I had a whole body scan in 2015. I was told it gets a better picture. Now I just have to wait for results. They told me if I haven’t heard from my oncologist by Wednesday, to give her a call. I’m looking forward to hearing I am clear. Fingers crossed.

I was able to stop the low iodine diet after the scans. I stopped at a grocery store on the way home and bought a can of Rico’s Nacho Cheese Sauce and a pint of Ben & Jerry’s Everything But…

I can’t even explain why I got the canned cheese. It wasn’t planned. I got home and made ballpark-style nachos and they were delicious! After lunch, I made coffee and put real creamer in it. I am soooo glad to finally be off LID!

What I ate today:

Breakfast:  Leftover spaghetti with Newman’s Own Tomato & Basil Pasta Sauce, Coca-Cola

Lunch and Dinner – officially off the low iodine diet!! Yay!!

 

LID Round 3, Day 16

I am so tired today. I didn’t have to go to the hospital, though. I ran a couple of errands and went to the grocery store in the morning. I came home and started the Pepperocini Pot Roast in the crockpot.

Dinner was an easy meal. The roast took minimal effort. I reheated some pinto beans that I had in the freezer. I had cooked them several weeks ago in the crockpot and froze portions for later use. I generally cook with kosher salt even when I’m not on LID, so they were acceptable for me to eat today. I put the shredded roast, pinto beans in a flour tortilla and drizzled with barbecue sauce

What I ate today:

Breakfast:  Toasted crumpets with peanut butter and cherry preserves, Stōk cold brew coffee with Trader Joe’s Coconut Creamer

Lunch:  Boar’s Head Sweet Slice ham, Lay’s potato chips, 2 Mandarin oranges

Dinner:  Crockpot Pepperocini Pot Roast, pinto beans, flour tortillas, with barbecue sauce

Cinnamon Rolls (LID)

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I won’t lie, I am sick of being on this low iodine diet. It is easier, in a way, this time, but that doesn’t change the fact it is a soul-crusher.

I had some time to bake this morning and I used my Easy White Bread recipe to create these Cinnamon Rolls. I was really, really happy with the results. These are quite possibly the best cinnamon rolls I have ever made. They definitely lifted my spirits.

Cinnamon Rolls

For the dough:
3/4 cup water
1 tablespoon olive oil
2 cups flour, plus more for kneading
1 tablespoon sugar
1 teaspoon non-iodized salt
1 1/2 teaspoons yeast

For filling:
1/2 cup brown sugar
1 tablespoon ground cinnamon
2 – 3 tablespoons Earth Balance Soy Free Buttery Spread

For icing:
1/2 cup powdered sugar
1/4 teaspoon vanilla
enough water to make a thick, but pourable icing

Put the dough ingredients into a bread machine in the order given. The yeast should be the last ingredient going into the bread machine. Set the machine to the dough setting and press start. Let the machine do the mixing and kneading for you. Once the machine is finished, turn the dough out into an oiled bowl. Cover and let the dough rise until doubled in size, about an hour.

Punch down the dough and turn out onto a floured surface. The dough will probably be sticky. Knead the dough a couple of times, adding a little more flour to prevent sticking. Flour a rolling pin and roll the dough out evenly into a rectangle that is about 9 X 13 inches. Spread the Earth Balance spread evenly over the top of the rolled out dough. Combine the brown sugar and cinnamon in a bowl and spread evenly over the Earth Balance spread. Starting at the shorter side, roll up the dough. Pinch the seam to close. Slice into 12 even slices. Spray a 9 X 9-inch square baking pan or a 9″ round cake pan with cooking spray and place the slices in the pan. Let rise until doubled in size, about 45 minutes.

cin-roll

Preheat the oven to 350°F.

Bake the cinnamon rolls for 25 minutes, or until golden brown. Remove from the oven and let cool slightly.

Meanwhile, make the icing. Mix the powdered sugar, vanilla, and a little water at a time until you get a thick, but pourable consistency. Drizzle evenly over the cinnamon rolls.

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