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healthybuddha: Tuscan White Beans with Spinach, Shrimp and Feta (Skinnytaste.com) Servings: 4 • Size: 1/4th • Old Points: 5 pts • Points+: 7 pts Calories: 282• Fat: 6.9 g • Carb: 22.2 g• Fiber: 6.2 g• Protein: 32.5 g • Sugar: 0.2 gSodium: 390 mgIngredients: 2 tsp extra virgin olive oil 1 lb large shrimp, peeled and deveined (weight after peeled) 1 medium onion, chopped 4 cloves garlic, minced 2 tsp chopped fresh sage 2 tbsp balsamic vinegar 1/2 cup low sodium, fat-free chicken broth 15 oz can no-salt added cannellini beans, rinsed and drained (Eden) 5 cups baby spinach 1 1/2 oz crumbled reduced-fat feta cheese Directions:Heat 1 tsp oil in a large non-stick skillet over medium-high heat. Cook shrimp 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. (…because we know how much I adore Skinnytaste!) This just looks mouthwateringly good.

healthybuddha:

Tuscan White Beans with Spinach, Shrimp and Feta (Skinnytaste.com)

Servings: 4 • Size: 1/4th • Old Points: 5 pts • Points+: 7 pts 
Calories: 282• Fat: 6.9 g • Carb: 22.2 g• Fiber: 6.2 g• Protein: 32.5 g • Sugar: 0.2 g
Sodium: 390 mg

Ingredients:

  • 2 tsp extra virgin olive oil
  • 1 lb large shrimp, peeled and deveined (weight after peeled)
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 2 tsp chopped fresh sage
  • 2 tbsp balsamic vinegar
  • 1/2 cup low sodium, fat-free chicken broth
  • 15 oz can no-salt added cannellini beans, rinsed and drained (Eden)
  • 5 cups baby spinach
  • 1 1/2 oz crumbled reduced-fat feta cheese

Directions:

Heat 1 tsp oil in a large non-stick skillet over medium-high heat. Cook shrimp 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.

(…because we know how much I adore Skinnytaste!)

This just looks mouthwateringly good.

(via skintightnella)

Notes

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    Tuscan White Beans with Spinach, Shrimp and Feta (Skinnytaste.com)
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    This just looks mouthwateringly good.
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    Tuscan White Beans with Spinach, Shrimp and Feta Ingredients: 2 tsp extra virgin olive oil 1 lb large shrimp, peeled and...
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