It can be hard to switch back to eating meat after being a vegetarian.
As I stated in an earlier post, I was a vegetarian for about six years. After I finally started eating meat again (the infamous ham incident in my family), I still couldn’t do anything to prepare it.
It was my freshman year of college and we had to go back a few days early. Now, the dining halls wouldn’t be open again until Monday morning, so we were on our own for food. My parents had gotten me a crock pot for Christmas, and before they left they thought they’d be nice and get me some groceries so I wouldn’t starve for two days. Those groceries included a whole chicken.
Back in my pre-vegetarian days, I had loved a crock-pot chicken roasted whole, so it made sense that my parents decided to buy this (also, chicken was on sale).
I set up my crock pot in the residence hall floor kitchen and then got out the chicken. Which is when I discovered the problem…
The chicken was too big for the crock pot.
Remember how I just said that I could again eat meat, but was unable to prepare it?
Yeah….so I had to cut up the whole chicken to fit it in the crock pot. Please understand that never before in my life had I cut up any sort of meat….which doesn’t totally explain what happened next, but I use it to justify it.
I started crying while cutting up the chicken. Let’s be honest- I was practically bawling. And I kept apologizing to the chicken in my upset state.
“Oh chicken, I’m so sorry. You’re so slimy and gross. And now I’m cutting off your wings. Wahhhhhhhhhhhhhh.”
You can imagine how shocked the guy I was dating at the time was when he walked into the room, expecting to see me competently making a roast chicken, and instead I was wailing and talking to a dead bird.
I really couldn’t blame the guy for bursting out laughing.
P.S. I can now butcher a chicken without crying, thank goodness.
Don’t Cry Over Me Chicken and Dumplings
- 2 tbsp olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1/2 c dry sherry
- 5 1/2 c low-sodium chicken broth
- 1 small can reduced fat, low sodium cream of mushroom soup
- 3 lbs chicken breasts or thighs, cooked and shredded or uncooked
- 1/4 c water
- 2 tbsp cornstarch
- 1 tbsp poultry seasoning
- 2 c Bisquick
- 2/3 c fat free milk
- 2 tbsp dried parsley
- 4 tbsp chopped chives
- 1/2 c fat free milk (optional)
- In a large pot, saute onion and garlic in olive oil until onions are just translucent.
- Add in sherry, chicken broth, and cream of mushroom soup.
- If using raw chicken, add and simmer for 25-30 minutes until cooked.
- Removed chicken and cool, then shred. Add back into pot. Mixture should still be simmering.
- Mix together water and cornstarch, then add to pot and stir. Add in poultry seasoning.
- In a separate bowl, mix together Bisquick, milk, parsley, chives, and pepper. Spoon onto top of mixture. Simmer for 20 minutes, stirring occasionally (the dumplings will break up a bit but that’s okay). Place lid on and simmer covered for an additional 10 minutes. If mixture is becoming too thick before the dumplings are done, add up to 1/2 c milk (I normally have to do this).
- Salt and pepper to taste, then enjoy!
Again, this makes a lot of food, but it reheats quite well if you stir in 1-2 tbsp fat free milk halfway during the microwave process.