–4 chicken tenderloins or breast strips

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–sweet potatoes (2, large)

–cornbread stuffing (boxed)

–celery (1 stalk, diced)

–onion (one, medium)

–kale (packaged, fresh)

–mushrooms (sliced, baby bellas, 6 to 8)

–milk (dairy—if not lactose intolerant, soy, or almond)


1 – Scrub the sweet potatoes.  Using a fork, pierce the skins all around.  Microwave for 7 minutes; then turn over, and microwave for 7 minutes more.  Let sit for 5 minutes to cool.  Then slice horizontally and then slice the pulp vertically.  Using a couple of spoons, place the sweet potato in a food processor.  Add milk.  Pulse for a few moments.  Check to see if need to add more milk, and possibly do so.  Pulse to desired consistency.  Place in a baking dish.  Set aside.

2 – Place the chicken in a covered baking dish.  Add a little chicken broth.  Season with salt, pepper, and olive oil.  Set aside.

3 – Place one-fourth bag of kale in a large, open-mouthed, covered baking dish.  Slice one-fourth onion and place on top.  Place the mushrooms on top also.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.

4 – Dice the celery and one-fourth onion.  Place in 2 separate bowls for cooking.  Add an inch of chicken broth.  Microwave on high for 5 minutes.  Then add stuffing; stir well.  Add more chicken broth.  Set aside.

4 – Microwave the chicken for 5 minutes.

5 – Microwave the sweet potatoes for 2 minutes (to reheat).

6 – Microwave the stuffing for 2 minutes.

7 – Serve the dinner hot.

–recipes original.

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