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This recipe was adapted from skinnytaste.com. It called this 4 servings. Using the 21 Day Fix containers I decided to divide this recipe into 2 servings:
1 red, 1/2 blue, 1.25 yellow, 1 green, 1tsp
You can serve over rice for an addition 1 yellow.
Spinach wilts so much that I kept throwing in handfuls and counted it as 2 greens for the entire recipe (with the onions).
Ingredients:
2 tsp. extra virgin olive oil
1lb shrimp, peeled and deveined (once defrosted and cooked this actually fits into 2 red containers)
1 medium onion (1 green)
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 (2.5 yellow)
5 cups baby spinach (when spinach is cooked it wilts and probably would fill up 1 green!)
1.5 oz crumbed reduced-fat feta cheese (1 blue)
Directions:
Heat 1 tsp oil in pan over medium high heat. Cook shrimp until just opaque, about 2-3 minutes. Put on plate.
Heat remaining oil and add onion, garlic and sage; cook 4 minutes stirring occasionally. Add in vinegar and cook 30 seconds.
Add broth, bring to boil and cook 2 minutes. Stir in beans and spinach and cook until it wilts.
Remove and stir in shrimp and top with feta cheese.
Taken from skinnytaste.com