Roy’s Light Cheesy Veggie Skillet

4 servings         1 Better Balance Bite/Blue Point

Calories 360     Fat 3.1g   Sat. Fat 1.3g   Protein 27.6g   Carbs 57.7g   Fiber 14.2g   Sugars 4.1g

Ingredients

· Cooking spray

· 1/4 cup diced onion (see notes)

· 1 Tbsp minced garlic (about 3 cloves)

· 1 (15 oz) can petite diced tomatoes (see notes)

· 1 (13.5 oz) can spinach, drained but NOT squeezed of excess moisture

· 1 tsp dried thyme

· 1/2 tsp oregano

· 1/2 tsp salt

· 1/2 tsp black pepper

· 2 (14 oz) cans white beans, drained and rinsed

· 1/3 cup (about 20g) grated parmesan cheese

· 3/4 cup (84g) shredded fat-free mozzarella

Directions

1. Heat a large skillet (one with a cover) over medium-high heat. Once hot, coat with cooking spray and add in the onion. Cook until translucent, 3-4 minutes. Add the garlic and cook until fragrant, about 30 seconds.

2. Stir in the tomatoes, spinach, thyme, oregano, salt, and pepper. Once well mixed, stir in the beans and bring to a simmer.

3. Reduce the heat to medium and stir in the parmesan cheese. Sprinkle the mozzarella over the top, coat the cheese with cooking spray, and cover the skillet.

4. Allow to cook for 10 minutes, or until the cheese has melted. Serve.

Notes

· You can swap out the onion for a large shallot, minced.

· If you can’t find petite diced tomatoes, regular diced tomatoes will work just fine. Or even diced tomatoes with green chilies!

· Feel free to swap out the veggies for those of your liking. Not a fan of spinach? How about riced cauliflower instead? Only have black beans? Use them!

· Want to bulk it up a little? Mix it into pasta or rice!