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Deliciously different and so simple to make, this crock pot spinach spoon bread, is a lightened up version of one from the Gooseberry Patch Slow-Cooker Recipes Cookbook (affiliate link) that caught my eye.
Having never made spoon bread before, I really wasn’t sure what to expect.
I’d describe it as what I imagine spinach cornbread stuffing would taste like, if there is such a thing. Or a moist spinach-laden corn muffin, if that makes any sense.
Recipe Notes
The original crock pot spinach spoon bread recipe calls for 1/2 cup butter, which I decided to eliminate completely. In its place, I used an additional half-cup of cottage cheese and a couple tablespoons of nonfat plain Greek yogurt.
This lightened up low fat crock pot spinach spoon bread made a nice side dish with last night’s dried fruit stuffed pork roast.
I liked it so much I had more warmed up for lunch today. And may have it again for breakfast tomorrow.
How Many Calories and WW Points in Crock Pot Spinach Spoon Bread Made Lighter?
According to my calculations, each serving has 172 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
5 SmartPoints (Green plan)
4 SmartPoints (Blue plan)
4 SmartPoints (Purple plan)
4 PointsPlus (Old plan)
If you’ve made this Lightened Up Slow Cooker Spinach Spoon Bread, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Crock Pot Spinach Spoon Bread Recipe
Ingredients
- 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 non-fat plain Greek yogurt
- 1-1/2 teaspoons seasoned salt
Instructions
- 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.
Notes
(Must be logged into WW on a smartphone or tablet.) 5 SmartPoints (Green plan) 4 SmartPoints (Blue plan) 4 SmartPoints (Purple plan) 4 PointsPlus (Old plan) The original crock pot spinach spoon bread recipe calls for 1/2 cup butter, which I decided to eliminate completely. In its place I used an additional half-cup of cottage cheese and a couple tablespoons of nonfat plain Greek yogurt.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Gooseberry Patch Slow-Cooker Recipes Cookbook (affiliate link)
I didn’t have a crock pot so used oven from Internet calculations. What would be the right temp and cooking time
Hi Ann,
Bake at 350 degrees until the top is golden brown and the center is set and a toothpick inserted into the center of the spoon bread comes out clean. This should take about 40 to 50 minutes. Serve warm or room temperature. ~Martha
FYI. Your recipes and comments are so covered with advertisements that most are not usable or readable. Is this your site or my internet provider? Frustrating to say the least. Thank you
does this freeze well? I only cook for 2 but love leftovers!
Hi Susan, I haven’t frozen this but believe it would be fine. Hope this helps. ~Martha
Made this the other night and loved it!! Will be making it again and adding recipe to my “favorites” file. Thanks for sharing.
Thanks for letting us know, Linda! ~Martha