Another Winner

I meant to post this one before the Holidays but we just got so busy I never got a chance to. Mike does help out in the kitchen occasionally, he's most known for making his sauce and meatballs, which I do enjoy, I always leave that one to him, and he seems pretty happy to be the one in the family that makes the sauce in meatballs. Sometimes he'll help get dinner started or throw in some simple things like chicken nuggets but he's not usually one for making an intricate recipes on a regular basis. Lucky for me he agreed to help make this recipe for dinner while I went to my step class at the gym. It was wonderful coming home to a delicious meal on the table after the gym.

This is another recipe from Skinny Taste, which is def my all time favorite cooking blog, all of her recipes are absolutely delicious and they are healthy too (even weight watchers friendly). I also recently made her Chicken Rollatini with Spinach alla Parmigiana, which got rave reviews as well from both Mike and my brother. I can't take any credit for making this one but Mike said it was really simple. I loved the flavor of it, the feta cheese with the saltiness really complimented it well. We served it over some orso which went great. It was so easy to make that even Mike didn't seem to mind too much, which makes it a great addition to any quick, mealtime rotation.

Tuscan White Beans with Spinach, Shrimp and Feta
Source: Skinnytaste

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

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.