This meal is easy to prepare and perfect for a busy weeknight!
Recipe courtesy of Skinnytaste.com
Not only is this dish high in protein and fiber, it is also packed with potassium thanks to the addition of spinach. Mix it up by adding some sliced onion or substituting a different bean like garbanzo!
2 tablespoons olive oil
1 pound large shrimp, peeled and deveined
1 medium onion, chopped
4 cloves garlic, minced
2 teaspoons chopped fresh sage
2 tablespoons balsamic vinegar
½ cup low sodium, fat-free chicken broth
15 ounce can no-salt added cannellini beans, rinsed and drained
5 cups baby spinach
1 ½ ounce crumbled reduced-fat feta cheese
Heat 1 teaspoon 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.
Per serving: 320 calories, 11 g total fat, 2.5 g saturated fat, 22 g carbohydrate, 32 g protein, 6 g fiber, 450 mg sodium, 772 mg potassium, 137 mg magnesium, 189 mg calcium.