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03 Jan

Simple Guacamole

INGREDIENTS:
1-2 avovcado- mashed with fork

1 plum tomatoe – diced

1/2 small yellow onion- diced

cilanatro about 1/4 cup or to taste

salt to take

1/4 cup of lime juice for flavor and to keep guacamole from turning dark

INSTRUCTIONS:
Mix all in a bowl and serve with chips or use it as a spread. If you like a little “heat” add 1/2 of a jalapeno pepper diced.  Enjoy!
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03 Jan

Turkey Taco Salad

INGREDIENTS:
1lb ground lean turkey
pakage of precut and mixed salad
shredded cheese (your choice-we use colby)
diced tomatoes
Taco seasonings (we use Lawry or Taco Bell)
Taco sauce (your choice of hotness!)
INSTRUCTIONS:
Spray skillet with non-fat Pam (or such)
Ground Turkey till completely cooked( don’t over cook)
drain (if necessary)
add seasonings per package directions
let simmer per package instructions
Shredd cheese and lettuce to set aside (be sure to have enough for layering each serving and put in separate bowls)
Cut tomatoes (same as cheese and put in bowl)

Once meat is ready (usually 15 mins simmer)
Have each person grab a bowl of their choosing for serving size
Begin layering as follows:
1. lettuce (sparingly)
meat
cheese
begin again until desired serving
add tomatoes and sauce as per choice
Very filling, low carbs/hi pro and absolutely delicious!
Enjoy

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03 Jan

Tortilla Soup

INGREDIENTS:
1 family sized can condensed Campbell’s Chicken and Rice soup (or 3 regular sized) Water to dilute. 1 can Ranch Beans 1 can black beans 1 can Rotel chillies and tomatoes 1 can whole kernel or cream style corn
INSTRUCTIONS:
Sprinkle chicken breasts with garlic powder and microwave. Cut into chunks and put into soup.(or get ready cooked chicken from deli) When ready to serve, put grated cheese and tortilla chips, crumbled on top.
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03 Jan

Three Bean Salad

INGREDIENTS:
1 8 1/2-ounce can lima beans
1 8-ounce can cut green beans
1 8-ounce can red kidney beans
1 medium red onion, thinly sliced and separated into rings
1/2 cup chopped green pepper
Your favorite Italian salad dressing
INSTRUCTIONS:
Drain the canned beans and combine in a large bowl with the onion and pepper. Pour salad dressing over the mixture and toss lightly. Cover and chill at least 6 hours, stirring occasionally. Drain before serving. Serves 6-8 people.
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03 Jan

Tarka Dahl

INGREDIENTS:
1/2 cup red split lentils

3 cups water

1/2 t salt

1 small onion, chopped

3 cloves garlic, chopped

4 T ghee or vegan margarine

1/2 t turmeric

1/2 t garam masala

juice from 1/2 fresh lemon

INSTRUCTIONS:
Easiest way:

Put all ingredients in a slow cooker (start with hot water).

cook for 4 hours on low, or 2 hours on high.

Serve over rice.

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03 Jan

Sweet Spinach Salad

INGREDIENTS:
4 cups spinach leaves
1 cup raspberries (or strawberries)
1/2 cup sliced red onion
1/2 cup sliced cucumber

Dressing:
1/2 cup canola oil
4 tablespoons raspberry vinegar

INSTRUCTIONS:
-Toss all ingredients in large bowl.
-Add dressing; mix lightly.
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03 Jan

Sunday Salad

INGREDIENTS:
Dressing:

1/4 cup rice vinegar

1/4 sesame oil

2-3 Tablespoons Mellow white miso

 

Salad Ingredients (the following items are suggestions, choose what you like – be creative!)

Romaine lettuce, chopped

Arugula

Scallions

Tomato

Avocado

garbanzo beans, or kidney beans

Peas

Corn

sliced almonds

pepitas (pumpkin seeds)

chopped walnuts

sesame seeds

 

INSTRUCTIONS:
Put all the salad ingredients in a large bowl.

 

Mix up the salad dressing with a fork until creamy.

 

Toss the salad, and serve with warm crusty bread.

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03 Jan

Strawberry and Chicken Salad

INGREDIENTS:
4 small boneless skinless chicken breast halves (1 lb.)
1/2 cup KRAFT Light Original Reduced Calorie Barbecue Sauce
1 bag (10 oz.) mixed salad greens
1 pt. (2 cups) strawberries, cut in half
1/2 cup sliced red onions
1/2 cup KRAFT Light Ranch Reduced Fat Dressing
INSTRUCTIONS:
PREHEAT greased grill to medium-high heat. Grill chicken 10 min. on each side or until cooked through (170�F), turning and brushing occasionally with the barbecue sauce.
CUT chicken into strips. Cover serving plate with greens; top with strawberries, onions and chicken.
SERVE with the dressing.
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03 Jan

Pomegranate Salad

INGREDIENTS:
� cup garbanzo beans
all the seeds from 1 fresh pomegranate
2 cups watercress leaves (heat in a skillet to wilt)
1 Tablespoon pine nuts, toasted
INSTRUCTIONS:
Toss all of the above with a dressing of lemon juice and olive oil and a little sea salt.  Yummy!
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03 Jan

Pear Walnut Salad

INGREDIENTS:
1 head romaine lettuce, chopped
2 large pears, cut into bite-sized pieces
1/2 cup candied walnuts
3 stalks of green onions, chopped
Dressing:
1/2 cup canola oil
4 tablespoons apple cider vinegar
INSTRUCTIONS:
1 head romaine lettuce, chopped
2 large pears, cut into bite-sized pieces
1/2 cup candied walnuts
3 stalks of green onions, chopped
Dressing:
1/2 cup canola oil
4 tablespoons apple cider vinegar
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