You are here > Home > Recipes > 

Next

BROCCOLI CORN BREAD RECIPE

Fix-It and Forget-It Diabetic Cookbook:
Slow-Cooker Favorites to Include Everyone! by Phyllis Good
Winifred Ewy, Newton, KS

Makes 10 servings
(Ideal slow cooker size: 3-4-quart)


3 Tbsp. light, soft serve margarine, melted
10-oz. pkg. chopped broccoli, cooked and drained
1 medium onion, chopped
8 1/2-oz. box corn bread mix
1 egg, well beaten
3 egg whites
8 ozs. 1% fat cottage cheese
1/8 tsp. salt


1. Combine all ingredients. Mix well.

2. Pour into greased slow cooker. Cook on Low 6 hours, or until toothpick inserted in center comes out clean.

3. Serve like spoon bread, or invert the pot, remove bread, and cut into wedges.


Exchange List Values: Starch 1.0, vegetable 1.0, Fat 0.5
Basic Nutritional Values: Calories 119 (Calories from Fat 34), Total Fat 4 gm (Saturated Fat 1.4 gm, Polyunsat Fat 0.6 gm, Monounsat Fat 1.4 gm, Cholesterol 22 mg), Sodium 370 mg, Total Carbohydrate 20 gm, Dietary Fiber 2 gm, Sugars 7 gm, Protein 7 gm