In a Slow Cooker
Tuscan White Beans with Tomatoes, Basil & Shrimp
1 (15 ½-ounce) can cannellini (white kidney) beans, rinsed and drained
1 (14 ½-ounce) can petite diced tomatoes
1 small red onion, cut into ¼-inch dice
2 slices Canadian bacon, cut into ¼-inch pieces
1 garlic clove, minced
¼ teaspoon black pepper
¾ pound medium shrimp, peeled and deveined
2 tablespoons thinly sliced fresh basil
Combine beans, tomatoes, onion, bacon, garlic, and pepper in 5- or 6-quart slow cooker. Cover and cook 4–6 hours on high or 8–10 hours on low. Stir in shrimp, cover, and cook on high until shrimp is just opaque in center, about 20 minutes longer. Transfer to serving bowl; stir in basil. Serve hot or warm.
PER SERVING (scant 1 cup): 211 Cal, 2 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 133 mg Chol, 845 mg Sod, 24 g Carb, 6 g Sugar, 6 g Fib, 24 g Prot, 101 mg Calc.
HEALTHY EXTRA
Start your meal off with a salad of drained canned artichoke hearts tossed with baby arugula, halved cherry tomatoes, and thinly sliced scallions dressed with balsamic vinegar.