Terre Pruitt's Blog

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Posts Tagged ‘potluck’

Turkey Tortilla Rolls Ups Lessons

Posted by terrepruitt on December 11, 2014

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classes, YMCATortilla rolls ups.  An easy thing to make and bring to a potluck or serve at a party.  I brought them to our Thanksgiving lunch.  I wasn’t sure if we would be snacking beforehand or not.  Lately we have been so I brought them.  This time we did not and they were served with lunch, which is fine.  At the meal there were several names that were being tossed about and, of course, I don’t remember any of them because I just have always called them tortilla rolls.  I don’t consider it a wrap because it is sliced and not served whole.  I have also called them turkey rolls because I make them with turkey lunch meat.  I have made them often enough — which is just a few times — that I have learned a few things.  Well, this time I learned even more.  So I am going to share the things I learned about Turkey Tortilla Rolls Ups.

First here is the “recipe”:


Turkey Tortilla Rolls UpsDance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classes, YMCA

Tortillas (large), 5
Cream Cheese, a brick
lunch meat (I usually use turkey), 15 slices
cheese, sliced, 15 slices
onion, sliced
olives, sliced

Before you start you might want to take the cream cheese out of the refrigerator to soften.

I use the ingredients in the order listed.  I find that it seems easier to lay out cling wrap.  The size of the wrap does not have to be that large because the tortilla is going to be rolled.  So it can be as long as the tortilla, but the entire tortilla does not need to fit on it (say from top to bottom).

Lay out 5 pieces of cling wrap.  Then place a tortilla on each piece.  Then spread the cream cheese in a “band” across the tortilla about 1/3 of the way up.  Then put a little “ribbon” of cream cheese on the upper edge of the tortilla.  Place the lunch meat across the band, (at least 3 slices per tortilla).  Place the sliced cheese (at least 3 slices per tortilla) on the lunch meat near the bottom of it.  I don’t have pictures because, can you guess?  I really wasn’t planning on posting this because this recipe can be found anywhere, but what I found out made me want to share.

Put slices of onions on top of the sliced cheese.  On top of all that add the slices of olives.  Then put handfuls of lettuce on top of that.  The lettuce can be put on the tortilla from the bottom all the way up to — and even past — the band of ingredients you have across the tortilla.  So basically you can “fill up” the entire bottom half of the tortilla with lettuce.

When you roll, I find it works best to roll it has tight as you can.  You have to push the lettuce in and under the roll as it goes.  Roll it as TIGHT AS YOU CAN.  You will probably hear lettuce crunching!

Then roll the tortilla roll into the plastic wrap.  Then let them set at least two hours.  Before serving, cut into slices.  I usually get about 8 rolls out of a tortilla.  So this recipe will make about 40 little roll ups.

They seem to slice best with a serrated knife.


My family got together AFTER Thanksgiving.  I made the roll ups on Thursday night.  I sliced them and served them Saturday.  When I made them I rolled them very tight.  When I sliced them they were very loose.  I was confused while cutting the first wrap.  Then by the time I got to the second one I realized that the lettuce had shrunk.  It wilted a bit.  It wasn’t really soggy and totally wilted, but it did lose a lot of volume.  So that is something I need to keep in mind if I make them in advance.

Also . . . people seem to love the flavor of cream cheese and olives.  Interesting the things you learn:

-serrated knife, the lettuce will lose volume making the wrap loose (and more difficult to cut), and olives and cream cheese.  Oh, and at the store I found THIN sliced cheese.  That helped a lot.

Do you like these?  Do you make them?  What would you put in your Roll Ups?

Posted in "Recipes", Food | Tagged: , , , , , , | 6 Comments »

Easy Pasta, Good For Potlucks

Posted by terrepruitt on November 19, 2013

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle YogaAs often happens on blog posting day, the day has escaped me.  That is one reason why I post recipes — especially if I was not planning on posting one — the time of day comes when I need to be cooking dinner and I still have no idea what to post.  I recently made a favorite recipe of mine and when I made it I didn’t think I was going to post about it.  I know I say that all the time, but it is true.  I was having company so I didn’t take a picture of the ingredients, the process, nor the meal.  After having eaten it, I fell in love with it all over again.  I decided while eating it for a second meal, when it was left over, to post about it.  So I did take a picture at that time, but it is with leftover pasta and some of the noodles didn’t fare so well because I left it in the pan for a long time on the night I cooked it.  Well, I did mention I had company and I didn’t rush back in the kitchen after eating to tidy up.  Anyway, this is a great recipe for many reasons.

Since I teach Nia and I don’t have a corporate job I don’t experience all of the potlucks throughout the year and especially that happen over the holiday season, but this recipe is GREAT for potlucks.  It is a meal that is scrumptious hot off the stove, but it is still really yummy if it is room temperature or even cold.  You don’t have to worry with this dish that it is not piping hot.  So it makes great leftovers.  AND it is super, super, super simple.


Walnuts and Ham Pasta

2-3 tbsp olive oil
3/4 – 1 cup chopped walnuts, chopped
2-3 cloves garlic, chopped/minced
1 package of linguine
1/2 lb cooked ham, chopped into little chunks (ABOUT pea size or bean size)
1/4 – 1/2 c Parmesan cheese
3-4 tbsp parsley

Heat the olive oil a little bit.  Add the chopped walnuts to the oil.  Cook the pasta according to the directions/your liking.  After cooking the walnuts for a few minutes add 1/2 of the garlic.  Cook two minutes.  Add the ham chunks.  Since the ham is already cooked you are basically just warming it up and cooking it a little bit more.  When the ham is almost cooked to your liking add the rest of the garlic.

NOTE:  Since the olive oil is serving as the “sauce” you may need to add more as you are cooking.  It depends on how oily you want your pasta.  This is one of those “recipes” — where how much you use of the ingredients is really up to your tastes.

After you have drained the cooked pasta, mix the pasta and walnut-ham-garlic mixture together.  Top with the cheese and parsley.


This recipe makes a HUGE amount of pasta.  Keep that in mind and adjust accordingly.  You might decide you want more walnuts or less ham.  You know how the recipes are that I post . . . they are a guide . . . an idea . . . something to get you started.  Make it once, then go from there . . . or start off with making it your own.

Let me know how yummy you think this is.  AND let me know what you do to it!

Posted in "Recipes", Food | Tagged: , , , , , , , , , | 2 Comments »

Potluck Party Must Have

Posted by terrepruitt on June 20, 2013

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, ZumbaSomeone once said to me they love my food blog.  Eeek!  My blog is not a food blog.  I want it to be about health and wellness so yes, food plays a part in that, but it is not the only thing.  I really like to share about Nia.  But I have also mentioned before that food is international.  Everyone eats.  Seems like people like to see what other people are eating.  People like to get ideas on what to eat.  People like ideas on how to eat and what to eat.  So yes, I do post about food!  Recently I attended a “Baby Reveal Party”.  Oh yeah, have you heard of these?  I hadn’t, but apparently they are the “in” thing.  It is a party where the parents DO NOT KNOW THE GENDER OF THE BABY, but everyone else does!  Then at the party the sex is revealed to the parents in some way.  The party I attended had BLUE frosting in the center of the cake.  The parents cut into it for the surprise.  It was cute.  The parents were surprised and happy.  They were excited to be having a baby brother for their daughter.  Anyway . . . the party organizer asked me to bring a vegetable tray.  She didn’t really care what veggies I brought she just wanted to make sure that I used bell peppers as the dip bowls.  While I don’t think using a perfectly good bell pepper as a bowl — ack!  I LOVE bell peppers! — is a MUST HAVE, I DO think veggies are a must have.  I love to bring the vegetables to a party because then I know for certain there WILL be something I can eat and I know for certain there will be vegetables at the party!

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, ZumbaSo I bought two bell peppers to chop off the tops and fill with dip.  When you do this make certain that use use the bell peppers that will actually stand on their own.  You might even have to cut a TINY bit off the bottom.  Don’t cut so much that you cut a hole in the bottom.  🙂  I believe my cousin saw the idea on Pinterest.

Then arrange any veggies you want on the tray to be dipped in the bell peppers.  I like to use a lot of colors.  You can see I have red, green, orange, white, and yellow.  Go for as many colors that you can to get the largest variety of vitamins, minerals, phytonutrients.  You might notice there are carrots on the tray and carrots in a bowl.  I have found in my party going experiences that carrots are the most popular so I had an auxiliary bowl of carrots.

When cutting up the vegetables I like to make them easy to eat.  Broccoli — to me — is one of those veggies that tend to leave remnants in your teeth so I don’t like to bite into it at a party.  So I cut the broccoli small enough to fit in my mouth (which I consider average) but I left it in the flower type formation so it will look nice on the tray.

I also have this cool tool that makes tealight sized circles in fruit.  I made candle fruit.  I used grapefruit and lemons.  You can see them in on the table.  The candles weren’t lit when I took the pictures.  Ha, ha, the candle filled fruit is not a “MUST HAVE” but veggies sure are.

What do YOU think a potluck “MUST HAVE” is?

Posted in Food, Vegetables | Tagged: , , , , , , | 2 Comments »

Purple Potatoes

Posted by terrepruitt on January 18, 2011

The Prime Rib potluck had purple potatoes.  The hostess made purple potatoes or maybe they were blue.  She roasted yellow and purple fingerling potatoes.  I have seen purple potatoes in the store, but not purple fingerlings.  I have never had a purple potato.  The way they were cooked was incredible—they were perfect.  The seasoning was perfect and they way they were cooked was perfect.  The purple ones did not taste different from the regular ones.  But they were so pretty.  I was mesmerized by the deep purple color. There is an idea out there that it is important to eat the color of the rainbow.  There is a lot of nutrients in the different colors of fruits and vegetables.  Research is proving that there are antioxidants found in the different colors.

Anthocyanin is responsible for the purple and blue colors of fruits and vegetables.  This particular flavonoid is proving to have anti-cancer and heart-protective effects.  Research is also discovering this antioxidant has benefits shown to boost the immune system and protect against age-related memory loss.

Potatoes with the darkest color are proving to have almost four times the amount of antioxidants . . . AND they hold up to 75% of their nutrients after being cooked.  As you know a lot of vegetables lose a large amount of their nutrients when cooked.

According to the USDA’s website: “All potatoes are a good source of complex carbohydrates, potassium, vitamin C, folic acid, and iron.”  So with the purple variety you would be getting all of that plus the added benefits of antioxidants.  PLUS . . . you can’t overlook the beautiful color they add to any plate!

Have you had a purple potato?

Posted in Food | Tagged: , , , , , , , , , , , , , | 8 Comments »

Horseradish – the Condiment

Posted by terrepruitt on January 13, 2011

Prime Rib.  That is what I think of when I think of horseradish.  When I think of Prime Rib I think first of my hubby because he loves the stuff then I think of horseradish because that is what he eats with it.  He likes it really strong.   He doesn’t care for the kind that taste more like sour cream (or whatever is used).  Well, we are attending a pot luck type of Prime Rib dinner and no one mentioned having horseradish so I asked.  I should know better, right?  I was assigned to bring horseradish.  I wanted to go to a specialty store and see if I could find some fancy kind.  But that just didn’t fit in with the present situation.  So I just went to the grocery store to buy . . . ?  What?  I didn’t even know how it is packaged.  All this time I am thinking of “prepared horseradish”.  Anyway, I ended up with three choices of horseradish. One regular, I guess, and two different brands of extra hot.

So I decided to see what is in these bottles of prepared horseradish.  What do you think I found?  Why was I surprised?  Well, I was surprised because it was the two bottles of extra hot that contained High Fructose Corn Syrup.  Yeah, HFCS — what they are now changing the name of – Corn Sugar.  (Eyes rolling.)  I know that my hubby likes extra spicy and I know that he would be really disappointed if we didn’t have horseradish for prime rib, so I actually bought one of the bottles that had HFCS in it.  I bought the one that looked less fancy, but the HFCS was much lower on the list of ingredients.  And if what they say is true — the ingredients are listed in the order of amount in the product — then the one I bought has less than the other one.  But still, yes, I am hanging my head in shame.  Especially since, now that I have had some time to think about it, I could have just bought the root, right?

Our hostess said something about mixing it with something, but I was thinking that is not what you need to do because it is already mixed, but she was probably thinking I would just buy the root?

Well, you know what this means don’t you?  It means that even though I don’t eat horseradish I am feeling the need for educating myself on it.  So . . . .there will be another post about horseradish the root.

Also it means if you are really interested in removing or cutting down on certain ingredients then you need to remember to read the labels.  I look at everything now.  Even products that I have been buying for years, because some of these ingredients haven’t been around as long as I have been buying the products.  The ingredients I am trying to avoid (HFCS, Canola Oil, transfat/partially hydrogenated oil) might have been “snuck” in on me.  So . . . check your labels.  Why hot prepared horseradish requires HFCS, I don’t know.

Posted in Food | Tagged: , , , , , , , , , , , , , | 7 Comments »