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I am having a difficult time eating hard Proteins like chicken and some other dry meats. They keep getting stuck! :sick I chew, chew, chew, take small bites, and have tried dipping in sauce, but they still get stuck. What else can I do???

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Try baking chicken at a low temperature for a couple hours in BBQ or broth instead of 1 hour at at a high temp. Or cook chicken in the crock pot with a little Water. Slow cooking makes it fall off the bone, much easier to swallow.

Lots of people food-process chicken to make pate.

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Some people have problems with chicken. So far, I've done well with it and it's one of the things that stays in my pouch the longest. I can't really eat beef unless it's ground beef or totally cooked to pieces.

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What works for me Blossom is taking a bite of meat with a bite of veggies together. The canned green Beans, peas, or spinach work well with most meats. Take a little bite with both together and see if it helps. Someone gave me this tip in the beginning because I was having the sameproblem and it has worked great for me ever since.

Dark Meat chicken works best too..as wel las high grade steak cooked a little pink, the more well done the harder and drier it is to get down.

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Blossom,

I have trouble with meat and cured it bye changing to more fish. But when I do eat it I, like Michelle, take a veggie with it while chewing. trouble is I cut my meat into very small pieces and then chew very well. The meat tends to get cold fast like this and then I don't enjoy it....Pain nuking the meat 4 or 5 times during the meal.

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I put the chichen in a crockpot with some salsa - let it simmer all day. It is moist and tastes great. I use 4-6 breasts and one large jar of salsa. It feeds my family for two meals.

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Thank's ya'll! I will try your suggestions. Did I ever tell you what a picky eater I am. About the ONLY kind of meat I will eat is lean beef or white meat chicken. I can't eat fish or seafood in any form or fashion (meaning that I am gagging at the mere thought!) Kinda limits me in how to get my Protein, though.

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