The

Cozi Cookbook

The best no-fail dinner recipes from real Cozi families. Simple ingredients, fast prep, and delicious results!

FAMILY LIFE. SIMPLIFIED.

Contents

ALPHABETICAL
INTRODUCTION .................................................... 05 TABLES & ICON KEY ............................................. 06 RECIPES Bacon Cheddar Apple Frittata.............................. 08 Bubble Up Pizza ................................................... 10 Burrito Pie ............................................................. 11 Chicken-Apple Pasta Primavera ........................... 12 Chicken Marbella ................................................. 13 Chili Mac .............................................................. 14 Chinese Tomato Eggs ........................................... 15 Cozi Classic Chicken ............................................ 16 Family Favorite Slow Cooker Pot Roast ................ 18 Fiesta Biscuit Casserole ........................................ 19 Ginger Chicken with Rice Noodles ...................... 20 Italian Pasta Toss .................................................. 22 Lazy Lasagna ........................................................ 23 Oyakodon ............................................................ 24 Panko-Parmesan Chicken Tenders ....................... 26 Pineapple Pork Chops .......................................... 28 Poached Eggs in Salsa.......................................... 29 Sloppy Joes ........................................................... 30 Slow Cooker Chicken ........................................... 32 Sweet Turkey Chili................................................. 33 Teriyaki Veggies & Rice ......................................... 34 Tex-Mex Slow Cooker Chicken ............................. 35 Tuna OMG ........................................................... 36 Vegetable Curry with Quinoa............................... 38 Wack n Cheese ................................................... 40 INDEX ................................................................... 42

CATEGORICAL
POULTRY Chicken Marbella ................................................. 13 Cozi Classic Chicken ............................................ 16 Ginger Chicken with Rice Noodles ...................... 20 Oyakodon ............................................................ 24 Panko-Parmesan-Crusted Chicken Tenders ......... 26 Slow Cooker Chicken ........................................... 32 Sweet Turkey Chili................................................. 33 Tex-Mex Slow Cooker Chicken ............................. 35 BEEF & PORK Family Favorite Slow Cooker Pot Roast ................ 18 Sloppy Joes ........................................................... 30 Pineapple Pork Chops .......................................... 28 EGGS Bacon Cheddar Apple Frittata.............................. 08 Chinese Tomato Eggs ........................................... 15 Poached Eggs in Salsa.......................................... 29 VEGETABLES Teriyaki Veggies & Rice ......................................... 34 Vegetable Curry with Quinoa............................... 38 PASTA Chicken-Apple Pasta Primavera ........................... 12 Chili Mac .............................................................. 14 Italian Pasta Toss .................................................. 22 Lazy Lasagna ........................................................ 23 Tuna OMG ........................................................... 36 Wack n Cheese ................................................... 40 CASSEROLE Bubble Up Pizza ................................................... 10 Burrito Pie ............................................................. 11 Fiesta Biscuit Casserole ........................................ 19

Introduction

You dont have to cook fancy or complicated masterpiecesjust good food from fresh ingredients.
Julia Child

ts a dilemma every parent knows all too well: its 5pm, youre wiped out from a hectic day, the kids are getting hungry, and you havent got the faintest idea of what to make for dinner. Now, thanks to our amazing Cozi fans, we have the perfect solution. Recipes that do it all: fast, easy, affordable, reasonably healthy, and most importantly, deliciouseven for the most discriminating eaters. So how did we find them? We asked our fans to submit their best familyfriendly, no-fail dinner ideas, and we sweetened the pot by offering a grand prize of $500 for the best one (as well as $250 and $150 for the second and third place winners). The response was amazing! Picking the best one wasnt easy, but we narrowed it down based on the following criteria: simplicity of ingredients, speed of preparation, ease of cleanup, healthfulness and, of course, great taste! The 9 top-scoring recipes went on to the finals, where our panel of 10 kids rated each recipe and picked their favorites. The following 25 recipes included in this book represent the best from the over 160 recipes submitted to our No-Fail Dinner Ideas contest, including 7 of the finalists that made it to our ultimate kid taste-test. We hope you find this collection of recipes as delicious, easy, and helpful as we did!

CONTEST WINNERS First Place Cozi Classic Chicken ............. 16 Second Place Italian Pasta Toss ................... 22 Third Place Panko-Parmesan-Crusted Chicken Tenders .................... 26 RUNNERS UP Poached Eggs & Salsa ........... 29 Teriyaki Veggies & Rice ........... 34 Tuna OMG .......................... 36 Vegetable Curry with Quinoa ... 38

Cozi.com

The Cozi Cookbook: Introduction

Tables & Icon Key

ICON KEY
Cozi Dinner Ideas winner or finalist Broiler Saucepan Ziploc bag

Skillet

Spoon

Oven

Baking dish

Whisk

Range

Roasting pan

Chopping knife

Oven & range

Baking sheet

Cutting knife

Crock pot

Wire rack

Pizza cutter

Mixing Bowl

Broiler pan

Cheese grater

EMERGENCY SUBSTITUTIONS
Bread crumbs = Cracker crumbs; crushed corn flakes; oats Brown sugar
(1 CuP)

Onion
(1 CuP, ChOPPED)

= 1 cup granulated sugar mixed with 2 Tbsp dark corn syrup or molasses = 1 cup shortening; cup vegetable oil or lard

= 1 cup chopped green onions; 1 cup chopped shallots; 1 cup chopped leeks; cup dried minced onion; cup onion powder = 1 cup plain yogurt; 1 Tbsp lemon juice or vinegar plus 15 Tbsp cream; cup buttermilk plus cup butter = about 1 cups cut-up fresh tomatoes, simmered 10 min = 1 cup chicken or beef broth; 1 cup fruit juice mixed with 2 tsp vinegar; 1 cup water

Butter (1 CuP) Eggs (1 laRGE)

Sour cream
(1 CuP)

= 3 Tbsp mayonnaise; a banana mashed with tsp baking powder; cup soft tofu pureed; 1 Tbsp powdered flaxseed soaked in 3 Tbsp water tsp garlic powder; tsp instant minced garlic

Tomatoes
(1 CuP, CaNNED)

Garlic (1 ClOVE) =

Ketchup (1 CuP) = 1 cup tomato sauce mixed with 1 tsp vinegar and 1 Tbsp sugar

Wine (1 CuP)

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The Cozi Cookbook: Tables & Icon Key

MEASUREMENT CONVERSIONS
VOLUME

Teaspoon
1 3 6 48

Tablespoon

Ounce

Cup

WEIGHT 1 pound 1 ounce 1 pound 1 kilogram = = = = 16 ounces 28 grams 454 grams 2.2 pounds

Teaspoon Tablespoon Fluid ounce Cup

1 2 16

2 1 8 8 1

MEASUREMENT REDUCTIONS
Equivalent 1 cup cup cup cup cup cup 1 Tbsp 1 tsp tsp tsp
* 1 dash = 16 Tbsp 12 Tbsp 10 Tbsp + 2 tsp 8 Tbsp 5 Tbsp + 1 tsp 4 Tbsp 3 tsp 8 dashes * 4 dashes * 2 dashes *

Three Fourths
cup 9 Tbsp 8 Tbsp 6 Tbsp 3 Tbsp + 3 tsp 3 Tbsp 2 tsp tsp tsp 3 pinches **

Two Thirds
cup cup 7 Tbsp + tsp 5 Tbsp + 1 tsp 3 Tbsp + 1 tsp 2 Tbsp + 2 tsp 2 tsp tsp tsp 2 pinches**

Half
cup 6 Tbsp cup cup 2 Tbsp + 2 tsp 2 Tbsp 1 tsp level tsp level tsp 1 dash*

Third
cup cup 3 Tbsp + 1 tsp 2 Tbsp + 2 tsp 1 Tbsp + 2 tsp 1 Tbsp + 1 tsp 1 tsp rounded tsp rounded tsp 1 pinches**

Fourth
cup 3 Tbsp 2 Tbsp + 2 tsp 2 Tbsp 1 Tbsp + 1 tsp 1 Tbsp tsp tsp tsp 1 pinch**

teaspoon or 2 pinches

teaspoon or dash ** 1 pinch = a pinch has historically been defined as an amount that can be taken between the thumb and forefinger. If the ingredient is a liquid, use 45 drops per pinch.

Cozi.com

The Cozi Cookbook: Tables & Icon Key

Bacon Cheddar Apple Frittata

INGREDIENTS
2 tsp butter 1 apple, peeled and sliced thinly 4 eggs 2 egg whites 2 Tbsp water cup grated cheddar cheese Salt Pepper 4 strips precooked bacon

PREPARATION
Preheat broiler Melt butter over medium-high heat in a 10-inch oven-proof skillet. add apple slices and saut approximately 12 minutes or until soft. Meanwhile, in a large bowl, whisk eggs, egg whites, and water until frothy. Stir in cheese, salt, and pepper. Place bacon strips on top of apples. Pour egg mixture into skillet. Cook 2 minutes, or until bottom and sides are set. Resist the urge to stir! Carefully transfer skillet to broiler and cook, 6 inches from heat, for 23 minutes or until top is set. Cut into wedges and serve.

NOTES

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NUTRITION

This recipe is great for breakfast or dinner. If youre looking for a vegetarian option, simply leave out the bacon. approximate nutrition for one serving (recipe yields four servings total): 233 | total fat: 16g, 25% dv | saturated fat: 3g, 15% dv | cholesterol: 239mg, 80% dv | sodium: 658mg, 29% dv | total carbs: 5g, 2% dv | fiber: .5g, 2% dv | sugars: 4g | protein: 15g, 30% dv | vitamin a: 11% dv vitamin c: 3% dv | calcium: 13% dv | iron: 2% dv
calories:

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The Cozi Cookbook: Bacon Cheddar Apple Frittata

AT A GLANCE
Prep time:

Servings:

Equipment:

Author Greta Jensen: a favorite around our house, which meets all nutritional and palate needs. We have a diabetic and gluten intolerant eater as well as a very picky 6-year-old. This fits the bill for both of them! and it only takes about 10 minutes to make, which fits my needs.

Bubble Up Pizza
INGREDIENTS
23 cans refrigerator biscuits 1 cup spaghetti sauce 12 cloves garlic, chopped/pressed 23 cups shredded mozzarella Pizza toppings of your choice
suggested toppings:

AT A GLANCE

Pepperoni Olives Red Bell Peppers

PREPARATION
1 2

Preheat oven to 400 F. Remove biscuits from cans and cut each one into quarters (a pizza cutter makes this easy, especially if kids are helping). arrange biscuit pieces, touching, on the bottom of an ungreased 9x13 casserole dish. Spread spaghetti sauce over the biscuit dough. Sprinkle garlic over the sauce, then top with mozzarella and desired toppings. Bake for 2025 minutes. Time:

Servings:

Equipment:

NOTES

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NUTRITION
Author Melissa Kramer: a great recipe for kids to help prepare! A version of this recipe was also submitted by Ann Knapp.

The super-simple biscuit dough crust and the fact that its made in a casserole dish are what makes this recipe different from ordinary homemade pizza. This also puts it high on the fun scale for kids. approximate nutrition for one serving (recipe yields five servings total): calories: 839 | total fat: 43g, 66% dv | saturated fat: 16g, 80% dv | cholesterol: 54mg, 18% sodium: 2594mg, 112% dv | total carbs: 89g, 30% dv | fiber: 2g, 8% dv | sugars: 20g protein: 29g, 58% dv | vitamin a: 21% dv | vitamin c: 3% dv | calcium: 43% dv | iron: 30% dv

dv

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The Cozi Cookbook: Bubble Up Pizza

Burrito Pie
INGREDIENTS
2 1 4 2 lb ground beef or turkey onion, diced tsp minced garlic packets taco seasoning (plus water per packet instructions) 12 cans (2 oz) sliced black olives, drained 1 can (4 oz) diced green chilies 1 can (10 oz) diced tomatoes 12 oz taco sauce 2 cans (16 oz each) refried beans 12 8-inch flour or corn tortillas 16 oz shredded cheese
optional:

AT A GLANCE

Enchilada sauce

PREPARATION
1

Preheat oven to 350 F. Meanwhile, saut meat in a large skillet for 35 minutes. add onion, garlic, taco seasoning and water. Saut additional 35 minutes. Drain any excess fat. Mix in olives, chilies, tomatoes, taco sauce, and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer 1520 minutes. Spread thin layer of meat mixture in 4-quart casserole dish (or deep 9x13 pan). Cover with layer of tortillas, then more meat, then cheese. Repeat layers until all tortillas are used, topping off with a layer of meat, enchilada sauce (if using), and then cheese. Bake 2030 minutes, or until cheese is slightly brown and bubbly.

Time:

Servings:

Equipment:

NOTES

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NUTRITION
Author Donna Bush Thanks to everyone who submitted a version of this recipe: Michele Matthews Davis, Becky Gray, Sharon Winklepleck, Danielle Jennings, and Michelle Nichols.

Serve with sour cream, guacamole, and more sliced olives. This is a large recipegreat for a pot luck! For a family, make a half-recipe. approximate nutrition for one serving, using ground beef (recipe yields sixteen servings total): calories: 244 | total fat: 8g, 13% dv | saturated fat: 3g, 14% dv | cholesterol: 23mg, 8% dv sodium: 1019mg, 43% dv | total carbs: 30g, 11% dv | fiber: 5g, 21% dv | sugars: 2g protein: 12g, 24% dv | vitamin a: 9% dv | vitamin c: 18% dv | calcium: 10% dv | iron: 17% dv

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The Cozi Cookbook: Burrito Pie

11

Chicken-Apple Pasta Primavera

INGREDIENTS
1 box (16 oz) pasta, any shape cup olive oil cup butter or margarine 1 tsp minced garlic 2 yellow squash, cut in half moons* 2 zucchini, cut in half moons* 1 small onion, diced 4 links chicken-apple sausage, diced Salt Pepper

AT A GLANCE

PREPARATION
1 2

Prepare pasta according to package directions. Meanwhile, heat about 1 Tbsp of oil in a large skillet, and cook sausage until well browned. Remove sausage from pan, draining drippings. Or, leave drippings in the pan for more flavor. add remaining olive oil and butter or margarine to pan, and saut garlic over medium heat until just soft, being careful not to blacken it. add vegetables and cook until just tender. Return sausage to pan and heat through. add salt and pepper to taste. Toss with pasta and serve. Or, serve on top of pasta, drizzled with oil from the pan. Time:

Servings:

Equipment:

4 5

NOTES

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NUTRITION
Author: Christy Miller

* Cut lengthwise, then sliced

Try this dish topped with red pepper flakes and/or freshly grated Parmesan cheese. approximate nutrition for one serving (recipe yields five servings total): calories: 946 | total fat: 25g, 39% dv | saturated fat: 5g, 35% dv | cholesterol: 68mg, 22% dv sodium: 431mg, 19% dv | total carbs: 82g, 26% dv | fiber: 12g, 48% dv | sugars: 6g protein: 26g, 52% dv | vitamin a: 17% dv | vitamin c: 42% dv | calcium: 8% dv | iron: 25% dv

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The Cozi Cookbook: Chicken-Apple Pasta Primavera

Chicken Marbella
INGREDIENTS
12 oz pitted, bite-size dried plums 1 jar (3.5-oz) capers 1 bottle (.5-oz) dried oregano 6 bay leaves 1 garlic clove, minced 1 cup pimento-stuffed olives cup red wine vinegar cup olive oil 1 Tbsp coarse sea salt 2 tsp pepper 4 lb boneless chicken breasts 1 cup brown sugar 1 cup dry white wine

AT A GLANCE

PREPARATION
1

Combine first 10 ingredients in a large bowl or zip-top freezer bag. add chicken pieces, turning to coat well, then cover or seal. Chill for 8 hours (overnight is best), turning chicken occasionally. Preheat oven to 350 F. arrange chicken in a single layer in one or two 9x13 baking pan(s). Pour marinade evenly over chicken, then sprinkle evenly with brown sugar, and pour wine around chicken pieces. Bake 3040 minutes, basting frequently.

Time:

2 3

Servings:

Equipment:

NOTES

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NUTRITION
Author: Michelle Melby

The original version of this recipe is from The Silver Palate Cookbook by Sheila lukins and Julee Rosso. If you search for Chicken Marbella online, you will find the original version as well as many tweaks and suggestions. approximate nutrition for one serving (recipe yields 12 servings total): 526 | total fat: 27g, 41% dv | saturated fat: 7g, 35% dv | cholesterol: 96mg, 32% sodium: 1135mg, 49% dv | total carbs: 39g, 13% dv | fiber: 3g, 12% dv | sugars: 29g protein: 33g, 66% dv | vitamin a: 6% dv | vitamin c: 2% dv | calcium: 5% dv | iron: 13% dv
calories:

dv

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The Cozi Cookbook: Chicken Marbella

13

Chili Mac
INGREDIENTS
1 1 1 1 1 lb ground beef tsp minced garlic tsp chili powder (add more to taste) can (14 oz) kidney beans, drained can (14 oz) diced tomatoes with garlic and onion 1 cup elbow macaroni, uncooked cup water 1 cup shredded cheddar cheese optional: cup diced onion

AT A GLANCE

PREPARATION
1

In large skillet, cook ground beef and onion until beef is no longer pink and onions are softened. add minced garlic, chili powder, beans, tomatoes, macaroni, and water. Bring to a boil. Cover and reduce heat to low. Simmer for 1520 minutes, until macaroni is tender. add cheese and cover for 2 minutes until melted. Serve immediately.

Time:

Servings:

Equipment:

NOTES

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NUTRITION
Author Lisa: This our familys go-to dinner when time is short. Our 6-year-old loves it, especially with extra cheese.

For extra flavor, add a generous teaspoon of Italian seasoning and some salt and pepper. also, try adding sliced mushrooms and/or red bell peppers when sauting the onions. approximate nutrition for one serving (recipe yields four servings total): calories: 584 | total fat: 26g, 40% dv | saturated fat: 14g, 70% dv | cholesterol: 110mg, 37% dv | sodium: 900mg, 39% dv | total carbs: 35g, 12% dv | fiber: 6g, 24% dv | sugars: 10g protein: 35g, 70% dv | vitamin a: 11% dv | vitamin c: 8% dv | calcium: 29% dv | iron: 32% dv

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The Cozi Cookbook: Chili Mac

Chinese Tomato Eggs

INGREDIENTS
2 Tbsp vegetable oil, plus more as needed 1 stalk green onion, finely chopped 6 large eggs, beaten 1 cup diced fresh tomatoes 2 Tbsp soy sauce Splash of water, if needed optional: tsp sesame oil tsp white pepper

AT A GLANCE

PREPARATION
1

In a wok or skillet overmeium-high heat, heat the oil. When oil is hot, add the green onions and fry for 1520 seconds. add beaten eggs, gently scrambling with white pepper, if using. Once eggs are cooked but still tender, push them to the side of the wok where its not as hot. add about a teaspoon of oil to center of wok. add diced tomatoes and stir-fry until soft, about 1 minute. add the soy sauce and stir. Combine the eggs with the sauce. If it looks too dry, add just a splash of water. Gently stir-fry for about 1 minute. Drizzle with sesame oil, if using, and serve.

Time:

Servings:

Equipment:

NOTES

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NUTRITION
Author Hsiao-Ching Chou of ChineseSoulFood.com: I love this dish for its utilitarian nature that carries it through breakfast, lunch or dinner. Its even better when local tomatoes are actually in season, but a hothouse tomato will do in a pinch.

Of course, if you like it spicy, you can add some hot sauce when you add the soy sauce. Serve with rice and other dishes as part of a family-style dinner. approximate nutrition for one serving (recipe yields three servings total): calories: 229 | total fat: 4g, 6% dv | saturated fat: 3g, 15% dv | cholesterol: 54mg, 18% sodium: 248mg, 11% dv | total carbs: 15g, 5% dv | fiber: 2g, 8% dv | sugars: 0g protein: 26g, 52% dv | vitamin a: 1% dv | vitamin c: 0% dv | calcium: 3% dv | iron: 8% dv

dv

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The Cozi Cookbook: Chinese Tomato Eggs

15

Cozi Classic Chicken

INGREDIENTS
34 lb chicken, cut into 8 pieces Olive oil Salt Ground black pepper

PREPARATION
1 2 3 4

Preheat oven to 400 F. Rinse chicken pieces, and pat dry with paper towels. Drizzle olive oil on bottom of a roasting pan. Thoroughly rub chicken pieces with olive oil to coat, then sprinkle both sides of chicken pieces with salt and pepper. arrange chicken pieces in the pan, skin side up. Bake 30 minutes. lower oven temp to 350 F and cook for an additional 1025 minutes, or until juices run clear (not pink) when poked with a sharp knife or the internal temperature of the chicken breasts is 170 F. optional: To brown chicken pieces, place under broiler for 710 minutes of cooking. When chicken is done, remove from oven and tent with aluminum foil. let rest 510 minutes before serving.

5 6 7

NOTES

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NUTRITION

approximate nutrition for one serving (recipe yields eight servings total):
calories: 383 | total fat: 10g, 15% dv | saturated fat: .25g, 1% dv | cholesterol: 192mg, 64% dv | sodium: 313mg, 14% dv | total carbs: 0g, 0% dv | fiber: 0g, 0% dv | sugars: 0g | protein: 72g, 144% dv | vitamin a: 0% dv | vitamin c: 0% dv | calcium: 13% dv | iron: 16% dv

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The Cozi Cookbook: Cozi Classic Chicken

AT A GLANCE
Prep time:

Servings:

Equipment:

Author Candy Tai of Mommypalooza.com: This is absolutely the easiest go-to recipe for those rushed weeknights when youve got zero motivation or imagination on what to make for dinner. The best part? It can all be made in one shallow roasting pan or glass baking pan!

Family Favorite Slow Cooker Pot Roast

INGREDIENTS
1 (33 lb) beef rump or chuck roast Salt Pepper 1 bottle Soy Vay Wasabiyaki Sauce (or marinade of choice) 1 onion, cut into 8 wedges 3 carrots, peeled and cut into 1-inch slices 4 potatoes, cut into eighths cup water

AT A GLANCE

PREPARATION
1 2 3

Puncture meat several times with a knife or fork. Season with salt and pepper, place in a large zippered storage bag. Pour bottle of marinade into bag, rotate to evenly coat, and refrigerate overnight. (The vegetables can also be cut and refrigerated overnight.) In the morning, place vegetables in the bottom of the crock pot. Pour water over vegetables. Remove meat from storage bag and discard marinade. Place seasoned meat on top of vegetables, followed with the remaining marinade from bottle. Cover and cook on low 810 hours. Time*:

Servings:

4 5 6 7

Equipment:

NOTES

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NUTRITION
Author Karen Witherall: The entire meal can be prepared the night before. Just layer ingredients into crock pot in the morning, turn it on, and come home to a complete meal. Only one pot to clean also!

* 10 minutes prep time, 810 hours cook time. approximate nutrition for one serving (recipe yields eight servings total): calories: 633 | total fat: 40g, 62% dv | saturated fat: 14g, 70% dv | cholesterol: 135mg, 45% dv | sodium: 2016mg, 88% dv | total carbs: 58g, 19% dv | fiber: 6g, 24% dv | sugars: 23g protein: 42g, 84% | dv vitamin a: 77% dv | vitamin c: 65% dv | calcium: 6% dv | iron: 25% dv

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The Cozi Cookbook: Family Favorite Slow Cooker Pot Roast

Fiesta Biscuit Casserole

INGREDIENTS
1 pounds ground beef 1 can (10 oz) diced tomatoes with green chilies 2 cups corn 2 cans (1516 oz) ranch style beans 1 cups shredded cheddar 2 cups biscuit baking mix cup water

AT A GLANCE

PREPARATION
1 2 3 4 5

Preheat oven to 375 F. Cook ground beef and tomatoes in large skillet until beef is browned. Mix in corn, beans, and cup of the cheese. Pour mixture into casserole dish. Combine baking mix and water in a medium bowl, and pour over the meat/bean mixture. Top with remaining cheese and bake for 25 minutes. Servings: Time:

Equipment:

NOTES

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NUTRITION
Author:: Lori Falcon of ACowboyswife.com and Woodenspoon.com

approximate nutrition for one serving (recipe yields six servings total): calories: 941 | total fat: 73g, 112% dv | saturated fat: 10g, 50% dv | cholesterol: 110mg, 37% dv | sodium: 1778mg, 77% dv | total carbs: 94g, 31% dv | fiber: 11g, 44% dv | sugars: 12g protein: 36g, 72% dv | vitamin a: 22% dv | vitamin c: 4% dv | calcium: 35% dv | iron: 42% dv

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The Cozi Cookbook: Fiesta Biscuit Casserole

19

Ginger Chicken with Rice Noodles

INGREDIENTS
4 Tbsp finely chopped scallion 3 tsp grated fresh ginger 8 garlic cloves, minced 2 tsp olive oil tsp salt 4 4-oz skinless boneless chicken breast halves 4 oz dried rice noodles (or angel hair pasta) 2 limes 2 tsp packed brown sugar 1 cup shredded carrot 4 Tbsp fresh cilantro leaves 4 Tbsp chopped peanuts

PREPARATION
1

In a small bowl, combine scallion, ginger, 6 garlic cloves, olive oil, and salt. Coat chicken breasts with mixture, and arrange on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 1215 minutes, turning once. Slice chicken diagonally; keep warm. Cook noodles in a large saucepan in boiling water for 34 minutes until tender; drain. Shred 2 tsp lime peel and squeeze 2 Tbsp lime juice into a bowl. add sugar and remaining 2 garlic cloves; stir until sugar dissolves. add noodles, carrot, cilantro, and peanuts; toss. Spoon onto plates, and arrange chicken on top.

3 4 5

6 7 8 9

NOTES
calories:

&

NUTRITION

approximate nutrition for one serving (recipe yields four servings total): 13% 374 | total fat: 10g, 15% dv | saturated fat: 2g, 10% dv | cholesterol: 64mg, 21% dv | sodium: 306mg, | total carbs: 36g, 12% dv | fiber: 3g, 12% dv | sugars: 4g | protein: 29g, 58% dv | vitamin a: 127% dv vitamin c: 20% dv calcium: 6% dv | iron: 11% dv
dv

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The Cozi Cookbook: Ginger Chicken with Rice Noodles

AT A GLANCE
Prep time:

Servings:

Equipment:

Author Jody: My girls love this, and its easy to add fresh veggies: sugar-snap peas, broccoli, carrots, etc. and its simple to make! If you have chicken earlier in the week, just make extra for this recipe and cut out a step.

Italian Pasta Toss

AT A GLANCE
1 cup Italian salad dressing 16 oz frozen vegetables of choice optional: Grated Parmesan

INGREDIENTS
1 box (16 oz) pasta (such as farfalle, penne, or rotini) 2 cups chicken, cooked and cut into bite-sized pieces (about 2 breasts) 1 tsp salt

PREPARATION
1 2

Prepare pasta according to package directions. Warm salad dressing in a large skillet, add vegetables, and cook until heated through. add chicken and pasta, and warm until heated through. Serve with Parmesan cheese. Time:

3 4

Servings:

Equipment:

NOTES

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NUTRITION
Author Amanda of AFewShortCuts.com: TIPS: Cook chicken when you bring it home from the store. Place in freezer bags for quick meals, or salads! Cook pasta the night before, so you just have to toss it all together. Change it up: use a different type of veggie and salad dressing for a different taste.

approximate nutrition for one serving (recipe yields four servings total): calories: 759 | total fat: 23g, 35% dv | saturated fat: 3g, 15% dv | cholesterol: 60mg, 20% dv sodium: 1649mg, 72% dv | total carbs: 110g, 37% dv | fiber: 16g, 64% dv | sugars: 9g | protein: 34g, 68% dv | vitamin a: 101% dv | vitamin c: 4% dv | calcium: 6% dv | iron: 14% dv

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The Cozi Cookbook: Italian Pasta Toss

Lazy Lasagna
INGREDIENTS
2 cups frozen spinach, thawed 1 lb Italian sausage, cut into small pieces 1 jar (24 oz) spaghetti sauce 1 package no-boil lasagna noodles 1 lb sliced or grated provolone or mozzarella cheese Grated Parmesan cheese

AT A GLANCE

PREPARATION
1 2 3 4

Preheat oven to 350 F. Squeeze excess moisture from spinach and set aside. Fry sausage in a shallow pan and set aside. layer in order: half the sauce, half the noodles, half the sausage, half the spinach, and half the mozzarella. Overlap the noodles slightly so you have 56 noodles per layer. layer the remaining sauce, noodles, sausage, spinach, and cheese. Sprinkle desired amount of Parmesan on top. Cover with foil and bake 50 minutes. Remove foil and bake 10 more minutes until cheese is brown. Remove from oven, let set for 10 minutes, and serve. Servings: Time:

Equipment:

5 6 7

NOTES

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NUTRITION
dv

approximate nutrition for one serving (recipe yields six servings total): calories: 785 | total fat: 46g, 71% dv | saturated fat: 21g, 105% dv | cholesterol: 113mg, 38% sodium: 2013mg, 88% dv | total carbs: 54g, 18% dv | fiber: 7g, 28% dv | sugars: 9g protein: 40g, 80% dv | vitamin a: 149% dv | vitamin c: 9% dv | calcium: 111% dv | iron: 18% dv

Author Deb Sneider: Easy peasy and delicious.

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The Cozi Cookbook: Lazy Lasagna

23

Oyakodon
INGREDIENTS
1 cups Japanese fish soup stock (dashi*) 4 Tbsp soy sauce 3 Tbsp mirin 3 Tbsp sugar lb uncooked chicken thighs or chicken breasts, cut into bite-sized pieces onion, thinly sliced 3 eggs cup chopped green onions 2 cups hot steamed rice

PREPARATION
1 2 3 4 5 6

heat dashi soup stock in medium saucepan. add soy sauce, mirin, and sugar. add chicken, and simmer over low heat for a few minutes. add onion slices and simmer for a few more minutes. In a medium bowl, whisk eggs. Bring the soup to a full boil, add the eggs, and sprinkle green onions on top. Cover and reduce heat to low for 1 minute or until egg is cooked through, and then remove from heat. Serve in deep bowls over steamed rice.

NOTES

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NUTRITION

* a great recipe for dashi: Boil 1 cups water, add 1 tsp of Thai fish sauce (made with just anchovies and salt), stir. approximate nutrition for one serving (recipe yields two servings total): 627 | total fat: 12g, 18% dv | saturated fat: 3g, 15% dv | cholesterol: 413mg, 138% dv | sodium: 2486mg, 108% dv | total carbs: 79g, 26% dv | fiber: 3g, 12% dv | sugars: 26g | protein: 49g, 98% dv | vitamin a: 9% dv vitamin c: 8% dv calcium: 6% dv | iron: 21% dv
calories:

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The Cozi Cookbook: Oyakodon

AT A GLANCE
Prep time:

Servings:

Equipment:

Author: Angela Riu Gordon

Panko-Parmesan Chicken Tenders

PREPARATION
1 2 3 4

INGREDIENTS
Non-stick cooking spray 1 large egg cup Panko bread crumbs cup grated Parmesan cheese Dried parsley flakes 1 package chicken tenders (sliced, boneless chicken breasts) Salt optional: honey for dipping

Preheat oven to 400 F. Spray a broiler pan with non-stick cooking spray. Beat egg in a shallow dish. Combine bread crumbs, cheese, parsley, and salt in another shallow dish. Dredge chicken tenders in egg, then in bread crumb mixture to coat. arrange tenders on broiler pan and bake 2030 minutes. Serve with honey for dipping, if desired.

5 6 7

NOTES

&

NUTRITION

You can also try frying the tenders (as shown at right) for more moist chicken. approximate nutrition for one serving (recipe yields four servings total): 217 | total fat: 4g, 6% dv | saturated fat: 2g, 10% dv | cholesterol: 132mg, 44% dv | sodium: 1037mg, 45% dv | total carbs: 5g, 2% dv | fiber: 0g, 0% dv | sugars: 0g | protein: 35g, 70% dv | vitamin a: 2% dv | vitamin c: 0% dv calcium: 8% dv | iron: 8% dv
calories:

26

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The Cozi Cookbook: Panko-Parmesan Chicken Tenders

AT A GLANCE
Prep time:

Servings:

Equipment:

Author: Tara Tesch Forsburg

Pineapple Pork Chops

INGREDIENTS
Non-stick cooking spray 11 lb pork chops cup reduced-sodium soy sauce 1 Tbsp brown sugar 1 tsp minced ginger (fresh or powdered) tsp crushed red pepper flakes 1 can (8 oz) crushed pineapple, partially drained

AT A GLANCE

PREPARATION
1

Preheat oven to 400 F, and spray a baking dish with non-stick cooking spray. Place pork in baking dish in a single layer. In a bowl, combine soy sauce with brown sugar, ginger, red pepper, and pineapple. Pour over pork chops. Bake uncovered for 25 minutes, basting frequently.

Time:

2 3

Servings:

Equipment:

4 5

NOTES

&

NUTRITION
Author Gina: This is a huge hit at my house, with my 6-year-old son and 3-year-old twin daughters requesting it often. I serve the pork on top of brown or white rice, usually with green beans. The juice and pineapple bits from the pan taste great on the rice.

For thicker sauce, drain more of the pineapple juice before combining with other ingredients. You can also put the pork under the broiler briefly to make it crispier. approximate nutrition for one serving (recipe yields four servings total): calories: 511 | total fat: 35g, 54% dv | saturated fat: 20g, 100% dv | cholesterol:120mg, 40% sodium: 1106mg, 48% dv | total carbs: 11g, 4% dv | fiber: 0g, 0% dv | sugars: 11g | protein: 33g, 66% dv | vitamin a: 7% dv | vitamin c: 13% dv | calcium: 0% dv | iron: 3% dv

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The Cozi Cookbook: Pineapple Pork Chops

Poached Eggs in Salsa

INGREDIENTS
6 corn tortillas 1 jar (12 oz) salsa (choose green or red according to taste) 6 eggs Shredded cheese of your choice

AT A GLANCE

PREPARATION
1

Warm tortillas in the oven or microwave, and wrap in towels to keep warm. heat salsa in a shallow pan until small bubbles form. Crack in eggs. Cover pan, and let the eggs poach in the sauce until done.* uncover and sprinkle with cheese during the last minute or two. Serve on warmed corn tortillas, with guacamole, sour cream, and salad, if desired.

Time:

2 3 4 5 6

Servings:

Equipment:

NOTES

&

NUTRITION
Author Jean Layton: This isnt the most photogenic recipe in the world, but my twin daughters adore it. So simple that it routinely makes it to the table at least once a week. Best of all, it is gluten-free and vegetarian, so I can feed my family and friends.

* It takes about 3 to 4 minutes to medium-poach an egg. For kids, we recommend poaching a bit longer or until fully cooked to ensure safe eating. approximate nutrition for one serving (recipe yields four servings total): calories: 250 | total fat: 10g, 15% dv | saturated fat: 4g, 20% dv | cholesterol: 320mg, 106% dv | sodium: 646mg, 28% dv | total carbs: 27g, 9% dv | fiber: 3g, 12% dv | sugars: 6g | protein: 14g, 28% dv | vitamin a: 14% dv | vitamin c: 3% dv | calcium: 13% dv | iron: 14% dv

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The Cozi Cookbook: Poached Eggs in Salsa

29

Sloppy Joes
INGREDIENTS
2 lb ground beef 1 Tbsp cooking oil 1 cup onion, chopped 68 hamburger buns
for sauce:

PREPARATION
1 2 3

Brown the meat in a saut pan. Remove meat from pan and set aside. heat oil in the pan and saut the onions over medium-high heat until soft, about 35 minutes. Return meat to the pan with the onions. Mix all the sauce ingredients together in a bowl. add sauce to the pan with the meat and onions. Simmer 1015 minutes. Pour over toasted hamburger buns and serve.

1 cup ketchup cup water 2 Tbsp sugar 1 Tbsp apple cider vinegar 2 Tbsp mustard 2 Tbsp Worcestershire sauce

4 5 6 7 8

NOTES
calories:

&

NUTRITION

approximate nutrition for one serving (recipe yields sixeight servings total): 35% 540 | total fat: 34g, 52% dv | saturated fat: 9g, 45% dv | cholesterol: 91mg, 30% dv | sodium: 796mg, | total carbs: 38g, 13% dv | fiber: 2g, 8% dv | sugars: 15g | protein: 28g, 56% dv | vitamin a: 6% dv vitamin c: 13% dv calcium: 10% dv | iron: 22% dv
dv

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The Cozi Cookbook: Sloppy Joes

AT A GLANCE
Prep time:

Servings:

Equipment:

Author Susan Funderberg: My children have grown up eating this version of Sloppy Joes.

31

Slow Cooker Chicken

INGREDIENTS
1 whole fryer chicken Salt Pepper 1 whole apple 1 cup apple juice OR 1 cup white wine

AT A GLANCE

PREPARATION
1 2 3 4 5

Sprinkle salt and pepper all over and inside the chicken. Put the whole apple inside the chicken. Place chicken breast side down in a crock pot. Pour apple juice or wine around the chicken. Cook on low 46 hours. Equipment: Time*:

Servings:

NOTES

&

NUTRITION
Author: Deb Wolf

* 10 minutes prep time, 810 hours cook time.

Because of the mild apple flavor of this chicken, we think it would be great chopped up and tossed into a green salad with nuts!

approximate nutrition for one serving (recipe yields six servings total): calories: 161 | total fat: 3g, 5% dv | saturated fat: 1g, 5% dv | cholesterol: 73mg, 24% dv sodium: 163mg, 7% dv | total carbs: 5g, 2% dv | fiber: 0g, 0% dv | sugars: 13g | protein: 27g, 54% dv | vitamin a: 0% dv | vitamin c: 27% dv | calcium: 1% dv | iron: 5% dv

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The Cozi Cookbook: Slow Cooker Chicken

Sweet Turkey Chili

INGREDIENTS
2 Tbsp vegetable oil cup chopped onion 1 clove garlic, minced 2 Tbsp finely chopped green pepper 1 lb ground turkey 3 Tbsp yellow mustard 1 tsp salt 2 Tbsp chili powder 1 Tbsp cumin 1 large can (28 oz) diced tomatoes, not drained 1 can (15.5 oz) cannellini beans 1 can (16 oz) kidney beans
optional:

AT A GLANCE

Grated Parmesan cheese

PREPARATION
1 2

heat oil in a large, heavy saucepan. add onions, garlic, and green pepper, and saut over medium-high heat until softened. add ground turkey, cooking until brown. Stir in remaining ingredients. Cover and simmer for 45 minutes. You may need to add a small amount of water to adjust thickness, especially if you decide to drain and rinse the beans to decrease the sodium.

Time:

Servings:

3 4 5

Equipment:

NOTES

&

NUTRITION
Author Janelle: This is our quick, healthy, protein-packed, one-pot go-to recipe in winter. My kids love the sweet taste and enjoy sprinkling Parmesan cheese on top. My daughter dislikes tomatoes but will eat them in this dish!

Serve with Parmesan cheese sprinkled on top. approximate nutrition for one serving (recipe yields four servings total): calories: 509 | total fat: 18g, 27% dv | saturated fat: 6g, 30% dv | cholesterol: 90mg, 30% dv sodium: 1679mg, 73% dv | total carbs: 49g, 16% dv | fiber: 16g, 64% dv | sugars: 14g protein: 29g, 58% dv | vitamin a: 130% dv | vitamin c: 45% dv | calcium: 25% dv | iron: 49% dv

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The Cozi Cookbook: Sweet Turkey Chili

33

Teriyaki Veggies
INGREDIENTS
23 cups white rice 34 Tbsp canola oil medium onion, thinly sliced 2 large carrots, julienned 4 medium zucchini, sliced or diced

& Rice
AT A GLANCE

1 jar teriyaki sauce Salt Pepper optional: 1 tomato, chopped

PREPARATION
1 2

Cook rice according to package directions. Meanwhile, heat oil in large skillet, and saut onion until softened slightly, about 2 minutes. add carrots and saut another 2 minutes. add zucchini and saut another 2 minutes. add tomato and saut another 2 minutes. add cup to cup teriyaki sauce, according to preference, stir to coat all vegetables, and warm through. add salt and pepper to taste. Serve over hot rice. Time:

3 4 5 6

Servings:

Equipment:

NOTES

&

NUTRITION
Author Elizabeth: So easy! This is a once-a-week favorite in our home. healthy, quick, and YuMMY! My kids love it!

This recipe works with almost any vegetables. The trick is to add the harder vegetables first, and coat with sauce after everything is just barely cooked. This keeps the veggies from getting too soft. To make this dish more filling, stir in firm tofu at the end, and cook until heated through. approximate nutrition for one serving (recipe yields four servings total): calories: 515 | total fat: 16g, 25% dv | saturated fat: 1g, 5% dv | cholesterol: 0mg, 0% dv sodium: 4385mg, 191% dv | total carbs: 77g, 26% dv | fiber: 5g, 20% dv | sugars: 23g protein: 15g, 30% dv | vitamin a: 171% dv | vitamin c: 82% dv | calcium: 11% dv | iron: 32%

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The Cozi Cookbook: Teriyaki Veggies & Rice

Tex-Mex Slow Cooker Chicken

INGREDIENTS
45 boneless, skinless chicken breasts 1 can (15 oz) black beans, rinsed 2 packets taco seasoning and drained 1 can (8 oz) green chilies 1 can (15 oz) pinto beans, rinsed 1 can (15 oz) fire-roasted diced and drained tomatoes, not drained 1 can (15 oz) red beans, rinsed 1 can (15 oz) mexicorn or canned and drained corn, drained

AT A GLANCE

PREPARATION
1

layer ingredients in a crock pot in the order given. Empty one packet of taco seasoning directly onto the chicken, and add the second packet after all the remaining ingredients have been added. Cook on low 68 hours. Stir, shredding chicken as you mix ingredients.

Time*:

Servings:

2 3

Equipment:

NOTES

&

NUTRITION
Author Kim Holland: This is the easiest chicken recipe I have! My kids love the chicken tacos we make with this. leftovers are good heated or cold. I have even frozen half the recipe for use a couple weeks later.

* 10 minutes prep time, 68 hours cook time.

Serve with hard or soft shells and your favorite toppings, like cheese, sour cream, salsa, or olives. approximate nutrition for one serving (recipe yields 12 servings total): calories: 207 | total fat: 1g, 2% dv | saturated fat: 0g, 0% dv | cholesterol: 27mg, 9% dv sodium: 801mg, 35% dv | total carbs: 32g, 11% dv | fiber: 8g, 32% dv | sugars: 4g protein: 27g, 54% dv | vitamin a: 13% dv | vitamin c: 29% dv | calcium: 10% dv | iron: 16%

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The Cozi Cookbook: Tex-Mex Slow Cooker Chicken

35

Tuna OMG
INGREDIENTS
1 package (16 oz) flat noodles 47 Tbsp butter or olive oil 812 oz of any of the following mushrooms: button, shiitake, oyster, crimini, baby bella 1 package (4.5 oz) lemon and pepper tuna (or any tuna packed in olive oil)

PREPARATION
1 2 3

Cook noodles according to package directions. Drain and set aside. Meanwhile, saut the mushrooms in butter or olive oil over mediumhigh heat until soft (35 minutes). Toss the tuna, mushrooms, and noodles together, and serve immediately.

NOTES

&

NUTRITION

as a variation, you may add any steamed vegetables, such as broccoli or carrots. add hot red pepper flakes for extra kick. approximate nutrition for one serving (recipe yields four servings total): 590 | total fat: 11g, 17% dv | saturated fat: 3g, 15% dv | cholesterol: 111mg, 37% dv | sodium: 51mg, 2% dv | total carbs: 86g, 29% dv | fiber: 7g, 28% dv | sugars: 4g | protein: 32g, 64% dv | vitamin a: 3% dv vitamin c: 0% dv | calcium: 2% dv | iron: 19% dv
calories:

36

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The Cozi Cookbook: Tuna OMG

AT A GLANCE
Prep time:

Servings:

Equipment:

Author: Teresa

Vegetable Curry with Quinoa

INGREDIENTS
1 cup quinoa 23 Tbsp cooking oil 23 cups vegetables, fresh or frozen, of your choice cup Trader Joes Yellow Thai Curry sauce
suggested vegetables:

PREPARATION
1 2

Prepare quinoa according to package instructions. Set aside. heat oil in large skillet, and saut onions over medium heat for 35 minutes or until onions begin to soften. If using hard, raw vegetables like carrots or cauliflower, add them next and saut until just softened (35 minutes). If using frozen veggies, saut for 35 minutes, until fully defrosted and warmed through. add chickpeas (if using) and stir until warmed through. add the sauce, and bring the curry to a simmer. Serve over quinoa.*

Canned chickpeas (drained and rinsed), sliced onions, fresh spinach leaves, frozen green peas, diced cauliflower, thinly sliced carrots

5 6 7

NOTES

&

NUTRITION

* alternately, you can serve the curry over rice. approximate nutrition for one serving (recipe yields eight servings total): 314 | total fat: 16g, 25% dv | saturated fat: 4g, 18% dv | cholesterol: 0mg, 0% dv | sodium: 865mg, 38% dv | total carbs: 41g, 14% dv | fiber: 6g, 24% dv | sugars: 5g | protein: 8g, 16% dv | vitamin a: 95% dv vitamin c: 23% dv calcium: 7% dv | iron: 15% dv
calories:

38

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The Cozi Cookbook: Vegetable Curry with Quinoa

AT A GLANCE
Prep time:

Servings:

Equipment:

Author: Mary Stillwell Power

Wack n Cheese
INGREDIENTS
1 box (16 oz) elbow macaroni (white or wheat) 23 Tbsp olive oil and/or a pat of butter 1 clove garlic, minced 1 medium sweet onion, such as Vidalia or Walla Walla, diced 3 Tbsp flour 2 cups milk 1 can (14 oz) artichoke hearts, drained and coarsely chopped 1 cup shredded mozzarella 1 small log (45 oz) goat cheese Salt and pepper cup bread crumbs (Panko style recommended) a few tablespoons grated Parmesan

PREPARATION
1 2 3

Cook macaroni al dente, drain, and set aside. Meanwhile, preheat oven to 350 F, and grease 9x13 casserole dish. In a large saucepan, heat olive oil and/or butter over medium heat. add garlic and onion and cook until softened, about 3 minutes. Sprinkle in flour, and cook about a minute while stirring. Whisk in milk, and bring slowly to a simmer. Stir in artichoke hearts. Turn off heat and add mozzarella and goat cheese. Stir until cheese is melted. add pasta and combine thoroughly. add salt and pepper to taste. Transfer to casserole dish. Top with bread crumbs and Parmesan. Bake, uncovered, 3035 minutes, until breadcrumbs are browned.

4 5 6

7 8 9

NOTES

&

NUTRITION

Serve with black pepper and a simple green salad drizzled with olive oil and fresh lemon juice. If you love artichokes, go ahead and add two cans to make this dish even yummier. approximate nutrition for one serving (recipe yields six servings total): 642 | total fat: 20g, 31% dv | saturated fat: 10g, 50% dv | cholesterol: 47mg, 16% dv | sodium: 1049mg, 46% dv | total carbs: 80g, 27% dv | fiber: 7g, 28% dv | sugars: 9g | protein: 31g, 62% dv | vitamin a: 16% dv vitamin c: 7% dv | calcium: 53% dv | iron: 11% dv
calories:

40

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The Cozi Cookbook: Wack n Cheese

AT A GLANCE
Prep time:

Servings:

Equipment:

Author llina Ewen: This dish is marvelous the next day with some crumbled bacon mixed in.

Index
A
Apple .............................................................. 8, 12, 32 Apple cider vinegar .....................................................30 Amanada, AFewShortCuts.com ......................................22 Artichokes .................................................................40

D
Dashi .......................................................................24 Dinner Ideas Finalist or Winner....... 16, 22, 26, 29, 34, 36, 38

E
Eggs .................................................... 8, 15, 24, 26, 29 Elizabeth ...................................................................34 Enchilada sauce ..........................................................11 Ewen, llina.................................................................41

B
Bacon........................................................................ 8 Bamboo shoots...........................................................34 Bay leaves .................................................................13 Beans Black ...................................................................35 Cannellini .............................................................33 Green ..................................................................28 Kidney............................................................ 14, 33 Pinto ....................................................................35 Red .....................................................................35 Ranch style ............................................................19 Refried .................................................................11 Beef .........................................................................18 Ground ................................................ 11, 14, 19, 30 Biscuit mix .................................................................19 Biscuits, refrigerator .....................................................10 Bread crumbs .............................................................40 Broccoli ......................................................... 20, 34, 36 Bush, Donna ..............................................................11 Butter .............................................................. 8, 12, 40

F
Falcon, Lori................................................................24 Fish soup stock ...........................................................24 Flour ........................................................................40 Forsburg, Tara Tesch ....................................................27 Frittata ....................................................................... 8 Funderberg, Susan ......................................................31

G
Garlic .................................. 10, 11, 12, 13, 14, 20, 33, 40 Gina ........................................................................28 Ginger................................................................ 20, 28 Gordon, Angela Riu .....................................................25 Green onion ..............................................................24 Green chilies ................................................... 11, 19, 35 Guacamole ......................................................... 11, 29

C
Capers .....................................................................13 Carrots ................................................18, 20, 34, 36, 38 Casserole .................................................. 10, 11, 19, 40 Cauliflower .......................................................... 34, 38 Cheese ..................................................... 11, 29, 35, 40 Cheddar ...................................................... 8, 14, 19 Goat ....................................................................40 Mozzarella ................................................. 10, 23, 40 Parmesan................................... 12, 22, 23, 26, 33, 40 Provolone .............................................................23 Chicken ............................... 13, 16, 20, 22, 24, 26, 32, 35 Chickpeas .................................................................38 Chili powder ........................................................ 14, 33 Chilies, green .................................................. 11, 19, 35 Chou, Hsia-Ching .......................................................15 Cilantro ....................................................................20 Corn ............................................................. 19, 34, 35 Crock pot ....................................................... 18, 32, 35 Cumin ......................................................................33 Curry .......................................................................38

H
Holland, Kim..............................................................35 Honey ......................................................................26

J
Janelle......................................................................33 Jenson, Greta.............................................................. 9 Jody .........................................................................21

K
Ketchup ....................................................................30 Knapp, Anne ..............................................................10 Kramer, Melissa ..........................................................10

L
Layton, Jean ..............................................................29 Lasagna noodles .........................................................23 Limes .......................................................................20 Lisa..........................................................................14

42

The Cozi Cookbook: Index

M
Macaroni ............................................................ 14, 40 Melby, Michelle ...........................................................13 Milk .........................................................................40 Miller, Christy .............................................................12 Mirin ........................................................................24 Mushrooms .................................................... 14, 34, 36 Mustard .............................................................. 30, 33

S
Salad ............................................................ 22, 29, 32 Salad dressing ............................................................22 Salsa .................................................................. 29, 35 Salt ............ 8, 12, 14, 16, 18, 20, 22, 24, 26, 32, 33, 34, 40 Sea ......................................................................13 Sausage.............................................................. 12, 23 Scallion............................................................... 20, 34 Schneider, Deb ...........................................................23 Slow cooker .................................................... 18, 32, 35 Sour cream ..................................................... 11, 29, 35 Soy sauce ....................................................... 15, 24, 28 Spaghetti Sauce .................................................... 10, 23 Spinach .............................................................. 23, 38 Sugar ................................................................. 24, 30 Brown ........................................................ 13, 20, 28 Sugar snap peas .........................................................20 Squash .....................................................................12

N
Noodles .............................................................. 20, 36

O
Oil................................................................ 15, 30, 33 Canola.................................................................34 Olive ........................................ 12, 13, 16, 20, 36, 40 Sesame ................................................................15 Olives ...................................................... 10, 11, 13, 35 Onion ...................... 11, 12, 14, 18, 24, 30, 33, 34, 38, 40 Green ............................................................ 15, 24 Oregano ...................................................................13

T
Taco sauce ................................................................11 Taco seasoning ...........................................................35 Tai, Candy .................................................................17 Teresa ......................................................................37 Teriyaki ............................................................... 18, 34 Tofu .........................................................................34 Tomato .......................................... 14, 15, 19, 33, 34, 35 Tortilla ................................................................ 11, 29 Tuna ........................................................................36 Turkey, ground...................................................... 11, 33

P
Panko ................................................................. 26, 40 Parsley ......................................................................26 Pasta ........................................................ 12, 20, 22, 40 Peanuts .....................................................................20 Peas .........................................................................38 Pepper ............................. 8, 12, 13, 14, 15, 16, 18, 32, 34 Bell ........................................................... 10, 14, 33 Red flakes ................................................... 12, 28, 36 Pepperoni ..................................................................10 Pineapple ..................................................................28 Pizza ........................................................................10 Plums .......................................................................13 Pork .........................................................................28 Potatoes ....................................................................18 Pot roast....................................................................18 Power, Mary Stillwell .....................................................39

V
Vegetables ................................................. 22, 34, 36, 38 Vegetarian ........................................ 8, 10, 29, 34, 38, 40 Vinegar, red wine ........................................................13

W
Wine, white.......................................................... 13, 32 Witherall, Karen ..........................................................18 Wolf, Deb ..................................................................32 Worcestershire sauce....................................................30

Q
Quinoa.....................................................................38

R
Rice ....................................................15, 24, 28, 34, 38 Rice noodles ..............................................................20

Z
Zucchini .............................................................. 12, 34

The Cozi Cookbook: Index

43