–chicken tenderloins (I cooked 3, because we eat small portions)
–maple syrup (2 tablespoons)
–onion (1, medium, chopped)
–minced garlic (in a jar; 1 tablespoon)
–apple juice (1 cup)
–chicken bone broth (low sodium; one-quarter cup)
–paprika (1 teaspoon)
–salt and pepper to taste
–extra virgin olive oil to taste
1 – Place maple syrup, chopped onion, minced garlic, apple juice, and chicken bone broth in a covered baking dish. Season with salt, pepper, and olive oil. Microwave on high for 4 minutes.
2 – Place the chicken tenders in the hot sauce. Season the chicken with salt, pepper, and paprika.
3 – Microwave on high for 4 minutes and 30 seconds. When finished, check the center piece for doneness; if not cooked, return to the microwave for 1 minute more.
4 – Serve the chicken and sauce hot, atop the herb dressing.
To prepare food made ahead:
–squash/quinoa casserole: Pour one-half cup milk over the casserole, placed in a covered baking dish. Finish with a sprinkle of Parmesan cheese. Microwave for 5 minutes to warm up.
–herb dressing: Microwave for 4 minutes on high. Then fold stuffing into sauce, 1 cup, approximate. You want the herb dressing to be moist. Then microwave for 1 minute and 20 seconds, covered.
–mushroom gravy: Microwave for 4 minutes on high.
Serve the salad with special dressing first. Then serve the other dishes. The chicken goes atop the dressing, and then is smothered in mushroom gravy. The squash/quinoa casserole is served as a side.
This adaptation, inspired by Real Simple’s make-ahead Thanksgiving dinner (November 2021 issue), was a hit at my house! You will have enough for leftovers the next day, except for the chicken entrée. Save the sauce left over, and then heat and add fresh chicken that has been seasoned with salt, pepper, and paprika.