CHEESY CHICKEN TENDERS OREGANO HOT DISH WITH CAULIFLOWER GNOCCHI – DICED TOMATOES – SHREDDED MOZZARELLA – SHREDDED PARMESAN – KALE – GARLIC POWDER – MINCED ONION – CAYENNE IN BONE BROTH

A “hot dish” in Minnesota, where I lived happily for many years, is a casserole in other parts of the country. . .

For 2:

–3 chicken tenders

–oregano (1 tablespoon, dried, bottled)

–cauliflower gnocchi (frozen, one-half package, about 1 cup)

–tomatoes (half a can; do not drain)

–mozzarella cheese (one-third cup, packaged)

–Parmesan cheese (shredded, one-quarter cup)

–kale (frozen, 1 cup, packaged)

–garlic powder (1 tablespoon, bottled)

–minced onion (1 tablespoon, bottled)

–cayenne pepper (one-quarter teaspoon, bottled)

–chicken bone broth (one-quarter cup)

–salt and pepper

–extra virgin olive oil

1 – Place the cauliflower gnocchi (still frozen) in a large, covered baking dish.  Add tomatoes and kale.  Season with garlic powder, minced onion, salt, pepper, cayenne pepper, and extra virgin olive oil.  Add bone broth.  Stir well.  Microwave on high for 4 minutes.

2 – Place chicken tenders atop the vegetable sauce.  Season with salt and pepper.  Sprinkle mozzarella cheese and Parmesan cheese on top.  Finish with sprinkle of oregano.  Do NOT use more olive oil; the cheese will have enough fat for the dish.

3 – Microwave on high for 5 minutes.  When finished, test the center piece for doneness.  If not cooked replace in the microwave for 1 minute more.

4 – Serve the chicken tenders oregano, sauce, and vegetables hot.

–recipe adapted from Real Simple magazine.