Healthy Vegetarian Veggie Stir-Fry Recipe

1 whole Yellow Onion, Cut Into Large Chunks
1 whole Red Bell Pepper, Seeded And Cut Into Large Chunks
1 whole Yellow Bell Pepper, Seeded And Cut Into Large Chunks
2 whole Garlic Cloves, Minced
2 whole Medium Zucchini, Cut Into Large Wedges
Corn on cob
cherry tomatoes
mushrooms
Heat the oil in a large skillet over medium-high heat. Add the onion and peppers, and stir, cooking for 2 to 3 minutes. Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously. Add the zucchini and stir it around, cooking it for 2 minutes more. Add the baby corn and broccoli and cook for a couple of minutes, then, while the veggies are still firm.

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Banana Upside Cake

Ingredients
Butter
brown sugar
Firm medium bananas
Yellow cake mix
Ground cinnamon
Eggs
Buttermilk
cooking oil

Topping
6 tablespoons butter, melted
1 1/2 cup packed brown sugar
  
4 tablespoons water
1 teaspoon ground cinnamon
6 firm medium bananas, cut into 1/4-inch slices
Cake
1 yellow cake mix
1/2 cup cooking oil
3 eggs
1 cup buttermilk (do not uses cup water replace it with buttermilk)
1 small box  pudding mix vanilla
Steps
Heat oven to 350°F
Stir 6 tablespoons butter, 1 1/2 cup brown sugar and 1 tablespoon water and cinnamon until well blended. heat until all combined. Arrange all banana slices to fit tightly together over brown sugar mixture in pans and set aside.
In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Spread cake batter over banana slices in each pan.
Bake 30 minutes or until toothpick inserted in center comes out clean. Run knife around side of pans to loosen cakes. Cool pans on cooling rack 10 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Repeat with remaining cake. Serve cakes warm. Store loosely covered in refrigerator.

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