48 – 50 dried apricots
2/3 c. wafers for chocolate making
Melt chocolate in the microwave on medium in microwave-safe bowl. Stir. Coat approximately 1/2 of each apricot in chocolate. (Sample a couple along the way — quality control is important.) Place on baking sheets covered with wax paper to set. Store in a pretty covered container.
We’ve been on a bit of a lentil kick here at Chronic in the Kitchen. Lentils are great meal extenders and a good substitute for beans (which my husband doesn’t care for) in chili’s and stews. They are high in fiber and protein and a package of dry lentils is relatively inexpensive to buy.
2 chicken breasts, cooked and chopped
1 c. dry lentils
1 28 oz. can tomatoes
1 can green chilies
1 each onion and pepper, chopped
1 T. dried cilantro
2 – 3 T. Club House Tex Mex Seasoning
Tip: Buy pre-cooked chicken breasts (or use leftover chicken or turkey) and pre-chopped onions and peppers
Cook the chicken breasts in advance – I did it in the oven at 350 for 30 minutes. While that is cooking, cut the vegetables (if not using pre-chopped ones) and brown them a bit. Add the lentils, chilies, tomatoes and spices and cook until the lentils are tender, about 30 minutes.
When the chicken breasts are cooled, cut them into chunks and add to the chili. Heat through. Serves about 6.