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
4eggs, beaten
1-½cupslow fat cottage cheese
2tablespoonnon-fat plain Greek yogurt
1-½teaspoonsseasoned 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
Serving size: ½ cupClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.5*SmartPoints (Green plan)4*SmartPoints (Blue plan)4*SmartPoints (Purple plan)4*PointsPlus (Old plan)
Nutrition Facts
Crock Pot Spinach Spoon Bread
Amount Per Serving (1 /2 cup)
Calories 172Calories from Fat 36
% Daily Value*
Fat 4g6%
Carbohydrates 23.3g8%
Fiber 2.2g9%
Protein 11.9g24%
* Percent Daily Values are based on a 2000 calorie diet.