Broccoli - Sauteed Oil & Garlic

1 Bunch of Broccoli. Separate and Cut up into large pieces

In large pot boil water with 2 TBS Salt

Add Broccoli and boil until slightly tender

Strain.

In large frying pan. on Med heat.

Place enough Olive Oil to cover bottom of pan and 1 TBS of Butter.

Saute 6 Sliced Garlic Cloves 

When lightly golden 

Add in Broccoli and 2 TBS butter and Keep sauteing for 1- 2 min.

Add in 1/4 cup grated cheese and mix 

on High Heat

Add Seasoned Breadcrumbs and mix constantly for 30 seconds.

(This will toast the breadcrumbs into the broccoli and give it a crispy flavor)

For Bari-Friendly your choice to add Breadcrumbs or not, depending what you ate that day or eating with your meal)

Can be served as a side dish or add cooked Chicken or Shrimp. 

Great to use with left over meats 

Artichoke and Beans

                                                               Serve as side dish

Ingredients:

1 Frozen bag Artichoke - Defrosted

1 Portabella Mushroom - Sliced

1 Scallion - Diced

1 Onion - Sliced

Olive oil - enough to cover bottom of pan

1 can Goya Navy Beans

3-4 cooked Asparagus - (boil until tender)

Seasonings. Salt, Pepper and Garlic Powder = (SPG)

• Place frozen Artichokes in dish and microwave for 2 min. or until defrosted.
• Place in Strainer and squeeze out excess water. 
• In large frying pan Heat Olive Oil
• Add in Onions and scallions saute until lightly golden
• Add in Mushrooms. cook for another 2 min-  until mushrooms are browned
• (Note: Mushrooms will soak up the Olive Oil so you will need to add a little bit of oil at a time)
• Add in Artichokes and 2 TBS butter and SPG
• Keep Sauteing for about 3 minutes. 
• Add in cooked Asparagus
• Add in Navy Beans. Juice from can also.
• Cook until comes to first boil
• Dinner is finished.