By Sheryl Borden: FNM columnist
Information on fitness, making pleats and cooking with potatoes will be the featured topics on “Creative Living” at 9:30 p.m. Tuesday and noon Thursday.
Catherine Carrigan is going to talk about the four steps important to total fitness, and these include exercise, attitude, rest and nutrition. Her company is Total Fitness, and she’s from Atlanta, Ga.
Pam Damour of The Decorating Diva will show how to make a perfect knife pleat and box pleat trim, and then demonstrate how to insert these pleats into a window treatment or on a pillow. She lives in Champlain, N.Y.
Patty Mastracco represents the U.S. Potato Board in Sacramento, Calif., and she’s going to talk about how to have good nutrition on a budget. With potatoes costing only 25 cents each, she’ll share ways to cook once, eat twice, as she makes some pennywise recipes.
Information on decorating tips, fusion fragrances and make-ahead meals will be the featured topics on “Creative Living” at noon Tuesday and 2 p.m. Saturday.
Nancy Siler of Wilton Industries will show how to use the basic outline-and-star decorating technique to create colorful and exciting cakes, cookies and more. She’s from Woodridge, Ill.
Beth Vesco-Smith of PartyLite Gifts Inc. in Plymouth, Mass., will show how to decorate the home with fragrance, using a new trend in today’s marketplace — fusion.
Cookbook author Sue Vaughn explains that make-ahead meals are a lifesaver for busy people and “handy” for everyone who enjoys cooking and entertaining. Her company is Jan-Su Publications, and she lives in Lamesa, Texas.
Turkey-Potato Dinner Wraps
• 3/4 pound (12 ounces) potatoes, cut into 1-inch pieces
• 1 tablespoon water
• 1 tablespoon canola oil
• 3/4 pound (12 ounces) ground lean turkey
• 1 large carrot, shredded
• 1/3 cup sliced green onions with tops
• 1 can (8 ounces) tomato sauce
• 2/3 cup shredded cheddar cheese
• 1 teaspoon dried Italian herb seasoning or basil
• Salt and pepper, to taste
• 4 large (9- to 10-inch) whole wheat or high fiber tortillas
• Light sour cream (optional)
Place potatoes in microwave-safe bowl; sprinkle with water. Cover, venting one corner. Microwave on HIGH 5 to 8 minutes, just until potatoes are tender. (Time will depend on wattage of your oven.) Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add and break up turkey; cook 5 minutes, tossing occasionally. Mix in carrot; cook 2 minutes. Add potatoes and onions; cook and toss 2 minutes. Reduce heat to medium; mix in tomato sauce, cheese, and herbs. Cook, stirring occasionally, 4 to 5 minutes until mixture is hot and most of sauce is absorbed. Season with salt and pepper. On work surface, lay out tortillas. Place hot turkey mixture on each; fold and roll up as for burritos. Cut in halves and place on serving plates. Accompany with sour cream, if desired.
Makes 4 main-dish servings.