Crock pot spinach spoon bread, easy to make and deliciously different way to eat your vegetables. Great for breakfast, lunch or supper.
1 package (10 ounces) frozen chopped spinach, thawed, drained and squeezed to remove excess moisture
6 green onions, sliced
1 red bell pepper, chopped
1 package (5-1/2 to 6-1/2 ounces) cornbread mix
4 eggs, beaten
1-1/2 cups low fat cottage cheese
2 tablespoon nonfat plain Greek yogurt
1-1/2 teaspoons seasoned salt
Ideal Slow Cooker Size: 3 to 4-Quart
Grease the inside of the slow cooker.
In a large bowl, stir together all the ingredients until well blended.
Spoon the mixture into the slow cooker.
Cover, with the lid slightly ajar to allow moisture to escape.
Cook on LOW for 3 to 4 hours or until the edges are golden and a knife inserted in the center comes out clean.
Serve this crock pot spinach spoon bread right from the slow cooker, which is what I did. Or you could loosen the edges and bottom with a knife and invert onto plate and cut into wedges, if you prefer.
Nutritional Estimates Per Serving (1/2 cup): 172 calories, 4 g fat, 23.3 g carbs, 2.2 g fiber, 11.9 g protein and *4 Points Plus
Recipe by Simple Nourished Living at http://simple-nourished-living.com/2014/03/crock-pot-spinach-spoon-bread/