one of many amazing wedding gifts that luke and i received was a crock pot && a book to go with it!

i was pretty excited about it, because.. well.. i’m LAZY when it comes to cooking… so i figured a crock pot was PERFECT. just toss it all in, leave it, scoop it out later! after flipping through a few pages i found a recipe with 0 bizarre ingredients, didn’t take five hours && sounded delicious.. spinach spoon bread!

what you’ll need:

• 1 package (10 onces) frozen chopped spinach, thawed && squeeze dried.
• 1 red bell pepper, diced
• 4 eggs, lightly beaten
• 1 cup cottage cheese (i used low fat)
• 1 package (51/2 ounces) cornbread mix (i used a honey flavor-yum!)
• 6 green onions, sliced
• 1/2 cup butter, melted
• 1 1/4 teaspoons seasoned salt. (i used a nice couple hundred shakes of tony chachere’s!)

yes i shop at kroger. get over it.

• coat crock-pot with nonstick cooking spray, preheat on high. (i used light olive oil)

• combine all ingredients in large bowl; mix well. 
• pour batter into pre-heated crock-pot. cook, covered with lid slightly ajar to allow excess moisture to escape, on low 3-4 hours OR on high 1 3/4 – 2 hours, or until edges are golden and knife inserted in center of bread comes out clean. (for those of you at altitude, i cooked it on high for 1 hr & 50 mins)

golden edges, y’all.

• loosen edges and bottom with knife & invert onto plate. cut into wedges to serve. or serve bread spooned.