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.
WW Friendly Crock Pot Spinach Spoon Bread
Recipe Notes
The original crock pot spinach spoon bread recipe called for ½ cup butter, which I decided to eliminate completely.
In it's 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 this Spoon Bread?
According to my calculations, each serving has 172 calories and
5 *SmartPoints (Green plan)
4 *SmartPoints (Blue plan)
4 *SmartPoints (Purple plan)
4 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
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Crock Pot Spinach Spoon Bread
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 (5-½ to 6-½ ounces) cornbread mix
- 4 eggs, beaten
- 1-½ cups low fat cottage cheese
- 2 tablespoon non-fat plain Greek yogurt
- 1-½ 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.
Recipe Notes
Source: Gooseberry Patch Slow-Cooker Recipes Cookbook (affiliate link)
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
More WW Friendly Vegetarian Recipes
- Slow Cooker Spinach Lasagna
- Spinach Quiche
- Skinny Artichoke Spinach Baked Pasta
- Slow Cooker Broccoli Corn Casserole
Martha is the founder and main content writer for Simple-Nourished-Living.
A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.
She is the author of the Smart Start 28-Day Weight Loss Challenge.
A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
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Linda
Made this the other night and loved it!! Will be making it again and adding recipe to my "favorites" file. Thanks for sharing.
Martha McKinnon
Thanks for letting us know, Linda! ~Martha
Susan
does this freeze well? I only cook for 2 but love leftovers!
Martha McKinnon
Hi Susan, I haven't frozen this but believe it would be fine. Hope this helps. ~Martha
Kathleen
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
Ann Bell
I didn’t have a crock pot so used oven from Internet calculations. What would be the right temp and cooking time
Martha McKinnon
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