- 2 boxes (total of 10 oz) frozen chopped spinach, thawed and squeezed dry
- 1 cup cream style low-fat cottage cheese
- ¼ cup unsalted butter, cut into small pieces
- ¾ cup sharp cheddar cheese, cubed
- 3 eggs, beaten
- ¼ cup flour
- 1 Tbsp vegetable shortening
- Coat the bottom and sides of slow cooker with vegetable shortning.
- Thoroughly combine all ingredients in a mixing bowl. Pour into slow cooker. Cover and cook on high 1 hour, then turn to low for 4 to 5 hours.
Note that sodium percentages depend on which daily reference you use. The estimated 127 mg of sodium per serving implies that one serving of this recipe provides:
– 5% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 8% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 13% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
