Type what you have

Ingredients

• ✓ string bean
• condensed cream of mushroom soup
• onion
• chuck roast
• carrot
• red potato
• parsley

Instructions

1. 1 Mix cream of mushroom soup, chopped onion, and chuck roast in a slow cooker.
2. 2 Cook on Low for 8 to 9 hours or High for 3 to 4 hours. Add carrots, potatoes, string beans, and parsley 1 1/2 hours before pot roast is done.

By MakeItHealthy

Ingredients

• ✓ string bean
• olive oil
• chicken thigh
• onion
• carrot
• corn
• pea
• chicken and herb rice
• water

Instructions

1. 1 In a skillet, over medium-high heat, add oil and chicken.
2. 2 When chicken is browned, stir in onions. Cook for about 2 more minutes.
3. 3 Add mixed vegetables, UNCLE BEN'S® Flavor Infusions Chicken & Herb Rice, and water.
4. 4 Bring to boil, then reduce to medium heat and simmer covered for 15 minutes or until water is absorbed. Enjoy!

By Uncle Ben's

Ingredients

• ✓ string bean
• vegetable oil
• firm tofu
• yellow onion
• panang curry paste
• coconut milk
• vegetable broth
• potato

Instructions

1. 1 Heat 1 tablespoon oil in a nonstick frying pan over medium-high heat. Add tofu and fry on all sides until golden, 5 to 7 minutes. Remove from heat.
2. 2 While tofu is frying, heat remaining oil in a separate pan over medium heat. Saute onion until soft, 5 to 7 minutes. Stir in curry paste. Pour in coconut milk and vegetable broth; bring to a boil. Add potatoes, reduce heat, and simmer, covering the pot loosely, until potatoes are halfway cooked, about 10 minutes.
3. 3 Stir in beans and continue to simmer until potatoes are almost soft, about 5 minutes more. Stir in tofu and heat through, about 5 minutes. Serve in individual bowls.

By rachel

Ingredients

• ✓ string bean
• carrot
• zucchini
• coconut oil
• onion
• mushroom
• ghee
• broccoli
• chicken breast
• black pepper
• salt
• vinegar
• ginger
• garlic
• green onion
• coconut oil
• coconut aminos
• tangerine juice
• water
• onion

Instructions

1. 1 Whisk minced onion, water, tangerine juice, coconut aminos, 1/3 cup coconut oil, green onions, garlic, ginger, vinegar, salt, and black pepper together in a bowl until marinade is evenly mixed. Place chicken in a separate bowl and pour 1/2 of the marinade over chicken.
2. 2 Bring a large pot of lightly salted water to a boil. Add string beans and broccoli; cook uncovered until broccoli turns bright green, about 1 minute. Drain in a colander and immediately run under cold water for several minutes until cold. Drain and transfer to a large bowl.
3. 3 Heat ghee in a skillet over medium heat; cook and stir mushrooms until lightly browned, 5 to 10 minutes. Transfer mushrooms to bowl with beans and broccoli, reserving ghee in skillet.
4. 4 Cook and stir sliced onion in the ghee until softened, 5 to 10 minutes. Transfer onion to the bowl with mushroom mixture.
5. 5 Remove chicken from marinade, reserving marinade. Heat a cast iron grill pan or nonstick skillet over medium heat; cook chicken until no longer pink in the center, about 10 minutes. Transfer chicken to mushroom mixture.
6. 6 Heat 2 tablespoons coconut oil in a separate skillet over high heat; cook zucchini and carrots, using tongs to toss zucchini, until tender, 2 to 3 minutes. Add mushroom mixture, marinade from chicken, and reserved marinade to skillet; cook and stir until simmering and heated through, 5 to 10 minutes.

By SheLovesPaleo