Prep and Cook Time:<\/strong>
\n20 min.<\/p>\n

Ingredients:<\/strong><\/p>\n

\n
• 1 medium onion cut in half and sliced medium thick<\/li>\n
• 1 TBS vegetable broth<\/li>\n
• 4 medium cloves garlic, pressed<\/li>\n
• 1 TBS minced fresh ginger<\/li>\n
• 1 red bell pepper cut into \u00bd inch pieces<\/li>\n
• 1 cup sliced fresh shiitake mushrooms, (remove stems)<\/li>\n
• 2 cups sliced green cabbage<\/li>\n
• 5 oz extra firm tofu cut into \u00bd inch cubes<\/li>\n
• 2 TBS soy sauce<\/li>\n
• 1 TBS rice vinegar<\/li>\n
• 2 TBS chopped fresh cilantro<\/li>\n
• 1 TBS sesame seeds<\/li>\n
• salt and white pepper to taste<\/li>\n<\/ul>\n

  Directions:<\/strong><\/p>\n

  \n
  1. Prepare ingredients to stir-fry.<\/li>\n
  2. Heat 1 TBS broth in a stainless steel wok or 12 inch skillet. Healthy Stir-Fry onion for about 2 minutes in broth over medium high heat stirring constantly.<\/li>\n
  3. Add red pepper and mushrooms. Continue to stir-fry for another 2 minutes. Add garlic, ginger and continue to cook stirring for another 2-3 minutes.<\/li>\n
  4. Add cabbage, and rest of ingredients and cook for another 2 minutes. Sprinkle with sesame seeds.<\/li>\n<\/ol>\n

     BLACK BEAN CHILI<\/h2>\n

     Prep and Cook Time:<\/strong>
     \n30 min.<\/p>\n

     Ingredients:<\/strong><\/p>\n

     \n
     • 1 medium onion chopped<\/li>\n
     • 1 medium green bell pepper diced about \u00bc inch pieces<\/li>\n
     • 1-1\/2 cups + 1 TBS vegetable broth<\/li>\n
     • 6 medium cloves garlic, chopped<\/li>\n
     • 2 cans black beans, drained<\/li>\n
     • 1 can (8oz) tomato sauce<\/li>\n
     • 1 can (15oz) diced tomatoes, (do not drain)<\/li>\n
     • 2 TBS ground cumin<\/li>\n
     • 2 TBS red chili powder<\/li>\n
     • 2 TBS dried oregano<\/li>\n
     • 1 cup corn kernels, fresh or frozen<\/li>\n
     • \u00bc cup fresh chopped cilantro<\/li>\n
     • salt & black pepper to taste<\/li>\n<\/ul>\n

       Directions:<\/strong><\/p>\n

       \n
       1. Heat 1 TBS broth in a medium size soup pot. Healthy Saut\u00e9 onion and bell pepper in broth over medium heat for about 5 minutes stirring frequently, until translucent. Add garlic, cumin, red chili powder and continue to saut\u00e9 for another minute.<\/li>\n
       2. Add 1 \u00bd cups broth and rest of ingredients, except cilantro and corn. Simmer for another 20 minutes uncovered.<\/li>\n
       3. Add corn and cook for another 2 minutes.<\/li>\n
       4. Add chopped cilantro and season with salt & pepper to taste.<\/li>\n<\/ol>\n

          VEGETARIAN CHILI<\/h2>\n

          Prep and Cook Time:<\/strong>
          \n15 min.<\/p>\n

          Ingredients:<\/strong><\/p>\n

          \n
          • 1 (28 ounce) can tomatoes, undrained<\/li>\n
          • 1 (16 ounce) jar Thick ‘N Chunky Salsa<\/li>\n
          • 1 (15 ounce) can black beans, rinsed, drained<\/li>\n
          • 1 (10 ounce) package frozen whole kernel corn<\/li>\n
          • 1 cup halved zucchini slices<\/li>\n
          • 1 teaspoon chili powder<\/li>\n
          • 1 (8 ounce) package shredded mild Cheddar Cheese<\/li>\n<\/ul>\n

            Directions:<\/strong><\/p>\n

            \n
            1. Mix tomatoes, salsa, beans, corn, zucchini and chili powder in saucepan.<\/li>\n
            2. Bring to boil on medium-high heat.<\/li>\n
            3. Reduce heat to low; simmer 10 minutes.<\/li>\n
            4. Sprinkle 2 tablespoons cheese onto bottom of each serving bowl; top with chili. Sprinkle each with additional 2 tablespoons cheese.<\/li>\n<\/ol>\n
               <\/div>\n

               SANTA FE VEGGIE QUESADILLAS<\/h2>\n

               Prep and Cook Time:<\/strong>
               \n25 min.<\/p>\n

               Ingredients:<\/strong><\/p>\n

               \n
               • 1 (12 inch) flour tortilla<\/li>\n
               • 3\/4 cup shredded Cheddar\/Monterey Jack cheese blend<\/li>\n
               • 1\/2 cup whole kernel corn, drained<\/li>\n
               • 1\/2 cup diced red bell pepper<\/li>\n
               • 1\/2 cup black beans, drained<\/li>\n
               • 1 chopped green onion<\/li>\n<\/ul>\n

                 Directions:<\/strong><\/p>\n

                 \n
                 1. Prepare a lightly oiled large skillet over medium heat. Place the tortilla in the skillet and flip it once to ensure an even coating of oil on both sides.<\/li>\n
                 2. Allow the tortilla to heat on one side for 1 minute. Beginning at the center of the tortilla, evenly spread the cheese blend until the tortilla’s entire surface is covered.<\/li>\n
                 3. Top the cheese with corn, red bell pepper, black beans and green onion. When the cheese is completely melted, carefully slide the tortilla from the pan onto a cutting board. Slice into wedges and serve warm.<\/li>\n<\/ol>\n

                    VEGETABLE SALSA SOUP<\/h2>\n

                    Prep and Cook Time:<\/strong>
                    \n28 min.<\/p>\n

                    Ingredients:<\/strong><\/p>\n

                    \n
                    • 6 (14.5 ounce) cans chicken broth<\/li>\n
                    • 1 (16 ounce) jar medium salsa<\/li>\n
                    • 2 cups chopped carrot<\/li>\n
                    • 2 cups celery, chopped<\/li>\n
                    • 1 cup frozen mixed vegetables<\/li>\n<\/ul>\n

                      Directions:<\/strong><\/p>\n

                      \n
                      1. In a pot over medium high heat, combine the broth, salsa, carrots, celery and mixed vegetables.<\/li>\n
                      2. Simmer together for 20 minutes, or until vegetables are tender.<\/li>\n<\/ol>\n

                         CREOLE EGGPLANT<\/h2>\n

                         Prep and Cook Time:<\/strong>
                         \n30 min.<\/p>\n

                         Ingredients:<\/strong><\/p>\n

                         \n
                         • 1 onion, peeled and chopped<\/li>\n
                         • 1 green bell pepper, seeded and chopped<\/li>\n
                         • 1 can (8-oz.) tomato sauce<\/li>\n
                         • 1 clove garlic, crushed<\/li>\n
                         • 1\/2 teaspoon salt<\/li>\n
                         • 1\/4 teaspoon dried crushed oregano<\/li>\n
                         • 1\/4 teaspoon black ground pepper<\/li>\n
                         • 1\/4 teaspoon hot pepper sauce<\/li>\n
                         • 1 eggplant, peeled, sliced, diced<\/li>\n<\/ul>\n

                           Directions:<\/strong><\/p>\n

                           \n
                           1. In a heavy skillet combine onion, green bell pepper, tomato sauce, garlic, salt, oregano, pepper, and hot pepper sauce.<\/li>\n
                           2. Cover and cook over low heat for 10 minutes; stir in eggplant.<\/li>\n
                           3. Cover and cook an additional 20 minutes, stirring occasionally.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

                              Here are 8 Delicious and Healthy Breakfast you can prepare in 30\u00a0 Minutes of less. ASPARAGUS, TOFU STIR FRY Prep and Cook Time: 15 min. Ingredients: 1 medium onion cut in half and sliced medium thick 1 TBS vegetable broth 4 medium cloves garlic, chopped 2 TBS minced fresh ginger 3 cups thin asparagus cut […]<\/p>\n","protected":false},"author":1,"featured_media":2841,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","footnotes":""},"categories":[43,46],"tags":[],"_links":{"self":[{"href":"https:\/\/facenbodycare.com\/wp-json\/wp\/v2\/posts\/2424"}],"collection":[{"href":"https:\/\/facenbodycare.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/facenbodycare.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/facenbodycare.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/facenbodycare.com\/wp-json\/wp\/v2\/comments?post=2424"}],"version-history":[{"count":21,"href":"https:\/\/facenbodycare.com\/wp-json\/wp\/v2\/posts\/2424\/revisions"}],"predecessor-version":[{"id":2843,"href":"https:\/\/facenbodycare.com\/wp-json\/wp\/v2\/posts\/2424\/revisions\/2843"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/facenbodycare.com\/wp-json\/wp\/v2\/media\/2841"}],"wp:attachment":[{"href":"https:\/\/facenbodycare.com\/wp-json\/wp\/v2\/media?parent=2424"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/facenbodycare.com\/wp-json\/wp\/v2\/categories?post=2424"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/facenbodycare.com\/wp-json\/wp\/v2\/tags?post=2424"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}