Recipe Of The Week 4/13: Tuscan White Beans with Shrimp, Spinach and Feta

Yields: 4 servings

Ingredients:

• 2 teaspoon extra virgin olive oil
• 1 lb large shrimp, peeled and deveined (weight after peeled)
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 teaspoons chopped fresh sage
• 2 tablespoons balsamic vinegar
• ½ cup low sodium chicken broth
• 15 oz can cannellini beans, no-salt added, rinsed and drained
• 5 cups baby spinach
• 1 ½ oz feta cheese, crumbled
• Salt, to taste

Directions:

• Heat 1 tsp oil in a large non-stick skillet over medium-high heat. Cook shrimp with a pinch of salt until just opaque, about 2 to 3 minutes. Transfer to a plate.
• Heat remaining oil in the same skillet over medium-high heat and add onion, garlic and sage; cook 4 minutes stirring occasionally until golden.
• Stir in vinegar and cook 30 seconds. Add broth, bring to a boil and cook 2 minutes. Stir in beans and spinach and cook until the spinach wilts, about 2 to 3 minutes.
• Remove from heat and stir in shrimp. Top with feta cheese and divide in 4 bowls.

Meal Plan Check Boxes:

4 Proteins
1 Fat
1 Vegetable

Nutritional Facts: 1/4th, Calories: 273, Carbohydrates: 30.5 g, Protein: 27 g, Fat: 5 g

Adapted From: skinnytaste.com/tuscan-white-beans-with-spinach-shrimp/#recipe