DIY 1: Chocolate Dipped Fruits

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You will need:

• Select desired chocolate/chocolates—dark, white, milk or semi-sweet, bark (There are now widely available melting disks specific for this usage.)

• Select desired product to dip—fruit—strawberries, kiwi, apple slices, pretzels…(Keep in mind the water content of the item/items you choose as this can affect your final product. Pre-rinse and pat dry fruits)

• Wax paper or plastic cutting board to place dipped items on to harden.

Follow the Recipe:

Methods to melt chocolate:

Microwave: Melt the chocolate in the microwave using 30 second intervals and stirring after each 30 second interval. Be cautious to not overheat the chocolate as this will cause the chocolate to become grainy and deemed useless.

Stovetop: Use a double boiler, place chocolate in the upper boiler and place over the lower boiler that will contain simmering water. Stir to allow for even melting and remove upper boiler once chocolate is melted to prevent overheating. This can also be done in a saucepan over low heat stirring frequently being cautious not to overheat chocolate.

Instructions: Create your chocolate dipped treats. Be certain to allow adequate drying time if you plan to double dip or drizzle with another chocolate to decorate. Other options could be sprinkles or nuts applied prior to chocolate hardening. Store in airtight containers with fruits in the refrigerator for up to two days. Dipped pretzels can be stored in an airtight container at room temperature for a week.

DIY 2: Simple Quesadilla Or Stir-fry

Try this recipe at home. Post a picture or video to social media using #ahealthytable and share on our UF/IFAS FCS Facebook Page.

You will need:

• 1 to ½ pound of boneless skinless chicken, cut into small slices

• 3 tbsp. of oil

• 1 sliced bell pepper

• ½ sliced onion

• Mushrooms (optional)

• Other vegetables desired

• 2 to 3 tbsp. taco seasoning or 2 to 3 tbsp. Cajun seasoning

• 1 teaspoon of black pepper

• 4 large flour tortillas or 4 servings of rice, cooked per package directions

• 2 cups of cheese

Follow the Recipe:

1. In large shallow skillet, add one tablespoon of oil and heat over medium heat. Add the chicken and cook until no pink remains, about 10 minutes. Remove from pan and set aside.

2. Add another tablespoon of oil to pan. Add vegetables and sauté over medium heat stirring occasionally until desired doneness (usually 4 to 6 minutes). Remove from pan and set aside.

**For a stir-fry stop here and serve over a bed of cooked rice.

3. Brush pan with oil and place one flour tortilla into the pan. Allow to warm over low heat. When the pockets in the tortilla begin to rise, oil the top of the tortilla and flip to begin to brown the other side. Now, add the filling to one half of the tortilla starting with chicken, then cheese, and finally vegetables. Fold over the side with no filling to create the half moon. Cover with lid for about one minute to aid with holding heat to melt the cheese. Flip the quesadilla to brown the other side. Remove from pan and place on plate. Repeat step 3 to create the other quesadillas.

Serve with salsa and sour cream. Makes 4 half-moon quesadillas or 4 servings of stir fry.

Adapted from Ree Drummond and SimplyRecipe recipes