1package(10 ounces) frozen chopped spinach, thawed, drained and squeezed to remove excess moisture
6green onions, sliced
1red bell pepper, chopped
1package(5-½ to 6-½ ounces) cornbread mix
1-½cupslow fat cottage cheese
2tablespoonnon-fat plain Greek yogurt
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.