–4 chicken tenderloins or breast strips
–chicken broth (non-fat, low sodium)
–salt and pepper
–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.