Serving Clovis, Portales and the Surrounding Communities

Conquering cravings featured on show

Sheryl Borden

Information on conquering food cravings, tips for the savvy pet parent and creating a new look for a new career will be the featured topics on “Creative Living” at 9:30 p.m. Tuesday and noon Thursday.

Catherine Carrigan knows that many people struggle with sugar cravings and food addictions. She will explain the “4S and P Program” she has developed to empower clients to conquer these cravings. Her business is Total Fitness in Atlanta.

Laura Dellutri is a life and style expert with Healthy Housekeeper Inc., and she is going to share some tips for the savvy pet parent, including how to save money on pet food, how to clean up pet hair and how to clean messes from carpet. Dellutri lives in Overland Park, Kan.

Elle Swan is an author and motivational speaker from Las Vegas, Nev., and she is going to talk about creating a new look for a new career. She’ll discuss making positive first impressions, the importance of appearance when pursuing a new career and even an online presence when changing careers.

Information on book publishing, diabetes monitoring and preparing microwave appetizers will be the featured topics on “Creative Living” at noon Tuesday and 2 p.m. Saturday.

Author Trisha Gallagher will tell how to go about getting a book published, whether it’s self-published or through a major book publisher. Gallagher lives in Norristown, Pa.

Fitness expert Catherine Carrigan will talk about the importance of self-monitoring when a person has diabetes. Her company is Total Fitness in Atlanta.

Judy Murray of Samsung Electronics America will show how to prepare some delicious and different types of appetizers in the microwave oven. She’s from Ledgewood, N.J.

Hot artichoke dip

• 1 can (14 ounces) water-packed artichoke hearts

• 1 green onion, finely chopped

• 2/3 cup mayonnaise

• 1/3 cup grated Parmesan cheese

• 1/2 teaspoon garlic powder

• Dash hot pepper sauce (optional)

• Paprika

• 3 Tablespoons grated Parmesan cheese

Drain artichokes thoroughly, cut in half and blot dry with paper towels. Place in bowl of food processor. Add all other ingredients except paprika and 3 tablespoons Parmesan cheese. Process until smooth and well mixed. Pour mixture into glass quiche or pie dish. Microwave on medium high (70 percent power) 3 minutes; stir well. Sprinkle with reserved Parmesan cheese and paprika. Microwave 2 to 3 minutes more or until the center bottom of the dish is hot. Serve with crackers or chips.