Toss in corn, chickpeas and steamed green vegetables, and continue to
cook until all heated through.
Add carrots;
cook until heated through, about 3 minutes.
Return the beef mixture to the skillet, along with the heavy cream and 1/4 cup cilantro and
cook until heated through.
Add the meatballs and
cook until heated through, 1 to 2 minutes.
Cook until heated through, about 10 minutes.
Just before draining, add the peas and
cook until heated through, about 1 minute.
Stir to combine and
cook until heated through.
Stir well and
cook until heated through.
Pour in the beans, hominy, millet, and enchilada sauce and stir until incorporated,
cooking until heated through.
Stir in the beef and juices and
cook until heated through, 2 to 5 minutes.
Add Riced Cauliflower stir fry and
cook until heated through and some of the moisture has cooked off.
Add the lentils and reserved cooking liquid, and
cook until heated through, 2 to 3 minutes.
Stir in corn, chili powder, cumin, and mashed beans and
cook until heated through.
Cook until heated through and incorporated.
Cook until heated through and steam is rising, stirring constantly.
Add the sausage along with the tomatoes and any accumulated juices, stir gently to combine;
cook until heated through.
Add chick»n to pan and
cook until heated through - flipping halfway through cooking.
Cook until heated through, about a minute or two.
Cook until heated through, about 2 - 3 minutes.
Stir in the slaw mix and Hoisin sauce and
cook until heated through.
Add corn and
cook until heated through.
Cook until heated through, then add the spinach and tomato, heat and stir for 1 to 2 minutes, or until the spinach wilts.
Add sausage and squash and
cook until heated through.
Cook until heated through, approximately 2 - 3 minutes.
Add to sauce;
cook until heated through.
Add chickpeas and
cook until heated through.
Return syrup to apples and
cook until heated through, about 2 minutes.
Add greens beans and
cook until heated through, 2 to 3 minutes.
Return the shrimp mixture to the skillet and
cook until heated through, about 2 minutes more.
Add the chicken and salsa, season with salt and pepper, and
cook until heated through.
Place grated cauliflower and pepper sauce in a large non-stick skillet over medium heat and
cook until heated through.
Season with salt, pepper, and lemon juice then add meatballs and
cook until heated through, about 10 more minutes.
Stir in rice, and
cook until heated through.
Cook until heated through and adjust the salt to taste.
Stir in the spaghetti squash strands, black beans, corn and enchilada sauce, and
cook until heated through, about 2 minutes.
Cook until heated through, about 3 minutes and set aside.
Next mix in the potatoes and green chiles and
cooked until heated through, about 3 minutes.
Cook until heated through.
Add scallion greens, 2 cups bean sprouts, and 1/4 cup peanuts and
cook until heated through, about 1 minute more.
Add the crawfish tails and
cook until heated through, about 4 minutes.
Cook until heated through, stirring constantly.