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

CATEGORICAL

INTRODUCTION..................................................... 05

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

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

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.

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

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!

Cozi.com

The Cozi Cookbook: Introduction

Tables & Icon Key

ICON KEY
Cozi Dinner Ideas
winner or finalist

Saucepan

Ziploc bag

Broiler

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)

= 1 cup granulated sugar mixed with 2 Tbsp dark

corn syrup or molasses

Butter (1 cup)

= 1 cup shortening;

Eggs (1 large)

= 3 Tbsp mayonnaise; a banana mashed with

tsp baking powder; cup soft tofu pureed; 1
Tbsp powdered flaxseed soaked in 3 Tbsp water

Garlic (1 clove) =

cup vegetable oil or lard

tsp garlic powder; tsp instant minced garlic

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

Cozi.com

The Cozi Cookbook: Tables & Icon Key

Onion
(1 cup, chopped)

Sour cream
(1 cup)

Tomatoes
(1 cup, CANNED)

Wine (1 Cup)

= 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

measurement CONVERSIONS
VOLUME

Teaspoon

Tablespoon

Ounce

Cup

WEIGHT
1 pound
1 ounce
1 pound
1 kilogram

Teaspoon

Tablespoon

Fluid ounce

48

16

Cup

=
=
=
=

16 ounces
28 grams
454 grams
2.2 pounds

measurement REDUCTIONS
Equivalent

Three Fourths

Two Thirds

Half

Third

Fourth

1 cup

16 Tbsp

cup

cup

cup

cup

cup

cup

12 Tbsp

9 Tbsp

cup

6 Tbsp

cup

3 Tbsp

cup

10 Tbsp + 2 tsp

8 Tbsp

7 Tbsp + tsp

cup

3 Tbsp + 1 tsp

2 Tbsp + 2 tsp

cup

8 Tbsp

6 Tbsp

5 Tbsp + 1 tsp

cup

2 Tbsp + 2 tsp

2 Tbsp

cup

5 Tbsp + 1 tsp

3 Tbsp + 3 tsp

3 Tbsp + 1 tsp

2 Tbsp + 2 tsp

1 Tbsp + 2 tsp

1 Tbsp + 1 tsp

cup

4 Tbsp

3 Tbsp

2 Tbsp + 2 tsp

2 Tbsp

1 Tbsp + 1 tsp

1 Tbsp

1 Tbsp

3 tsp

2 tsp

2 tsp

1 tsp

1 tsp

tsp

1 tsp

8 dashes *

tsp

tsp

level tsp

rounded tsp

tsp

tsp

4 dashes *

tsp

tsp

level tsp

rounded tsp

tsp

tsp

2 dashes *

3 pinches **

2 pinches**

1 dash*

1 pinches**

1 pinch**

* 1 dash =

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

Preparation


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

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

&

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):
calories:

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

Cozi.com

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
At a glance

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:

Pepperoni
Olives
Red Bell Peppers

Preparation
 1 Preheat oven to 400 F.
2 Remove biscuits from cans and cut each one into quarters (a pizza

cutter makes this easy, especially if kids are helping).

Time:

3 Arrange biscuit pieces, touching, on the bottom of an ungreased 9x13


casserole dish.

Servings:


4 Spread spaghetti sauce over the biscuit dough. Sprinkle garlic over
the sauce, then top with mozzarella and desired toppings.

Equipment:

5 Bake for 2025 minutes.



NOTES

&

Nutrition
Author Melissa Kramer:
A great recipe for kids to help
prepare!

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

10

Cozi.com

The Cozi Cookbook: Bubble Up Pizza

dv

A version of this recipe was also

submitted by Ann Knapp.

Burrito Pie
At a glance

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:

Enchilada sauce

Preparation
Time:

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.

Servings:

2 Mix in olives, chilies, tomatoes, taco sauce, and refried beans. Stir
mixture thoroughly, reduce heat to low, and let simmer 1520 minutes.
3

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.

NOTES

&

Equipment:

Nutrition

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

Cozi.com

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.

The Cozi Cookbook: Burrito Pie

11

Chicken-Apple Pasta Primavera

At a glance

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

Preparation
1
Prepare
pasta according to package directions.


2 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.
 dd remaining olive oil and butter or margarine to pan, and saut
A
garlic over medium heat until just soft, being careful not to blacken it.
Add vegetables and cook until just tender.

Time:

Servings:

Equipment:

4 Return sausage to pan and heat through. Add salt and pepper to taste.



5 Toss with pasta and serve. Or, serve on top of pasta, drizzled with oil
from the pan.

NOTES

&

Nutrition

* 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

12

Cozi.com

The Cozi Cookbook: Chicken-Apple Pasta Primavera

Author: Christy Miller

Chicken Marbella
At a glance

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

Preparation
Time:

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.

Servings:

2 Chill for 8 hours (overnight is best), turning chicken occasionally.

3
 Preheat
oven to 350 F. Arrange chicken in a single layer in one or two
9x13 baking pan(s).
4

P our marinade evenly over chicken, then sprinkle evenly with brown
sugar, and pour wine around chicken pieces.

Bake 3040 minutes, basting frequently.

NOTES

&

Equipment:

Nutrition

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:

Cozi.com

Author: Michelle Melby

dv

The Cozi Cookbook: Chicken Marbella

13

Chili Mac
At a glance

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

Preparation
1 In large skillet, cook ground beef and onion until beef is no longer

pink and onions are softened.

Time:

2 Add minced garlic, chili powder, beans, tomatoes, macaroni,


and water.

Servings:

3 Bring to a boil. Cover and reduce heat to low. Simmer for 1520

minutes, until macaroni is tender.

Equipment:

4 Add cheese and cover for 2 minutes until melted. Serve immediately.

NOTES

&

Nutrition

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

14

Cozi.com

The Cozi Cookbook: Chili Mac

Author Lisa: This our familys

go-to dinner when time is short.
Our 6-year-old loves it,
especially with extra cheese.

Chinese Tomato Eggs

At a glance

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

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.
2

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.

3 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.
4

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.

NOTES

&

Time:

Servings:

Equipment:

Nutrition

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

Cozi.com

dv

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.

The Cozi Cookbook: Chinese Tomato Eggs

15

Cozi Classic Chicken

INGREDIENTS

Preparation

34 lb chicken, cut into 8 pieces

Olive oil
Salt
Ground black pepper

 1 Preheat oven to 400 F.

2
Rinse
chicken pieces, and pat dry with paper towels.
3
Drizzle
olive oil on bottom of a roasting pan.
4
Thoroughly
rub chicken pieces with olive oil to coat, then sprinkle
both sides of chicken pieces with salt and pepper.
5
Arrange
chicken pieces in the pan, skin side up.

Bake 30 minutes.

7
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.
8
When
chicken is done, remove from oven and tent with aluminum
foil. Let rest 510 minutes before serving.

NOTES

&

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

16

Cozi.com

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

At a glance

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

Preparation
1
Puncture
meat several times with a knife or fork.
2
Season
with salt and pepper, place in a large zippered storage bag.

Time*:

3 Pour bottle of marinade into bag, rotate to evenly coat, and


refrigerate overnight. (The vegetables can also be cut and refrigerated
overnight.)

Servings:

4 In the morning, place vegetables in the bottom of the crock pot.

Equipment:

5 Pour water over vegetables.

6 Remove meat from storage bag and discard marinade.
7 Place seasoned meat on top of vegetables, followed with the

remaining marinade from bottle. Cover and cook on low 810 hours.

NOTES

&

Nutrition

* 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

18

Cozi.com

The Cozi Cookbook: Family Favorite Slow Cooker Pot Roast

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!

Fiesta Biscuit Casserole

At a glance

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

Preparation
1 Preheat oven to 375 F.
2 Cook ground beef and tomatoes in large skillet until beef is browned.

Time:

3 Mix in corn, beans, and cup of the cheese.

4 Pour mixture into casserole dish.

Servings:

5 Combine baking mix and water in a medium bowl, and pour over the

meat/bean mixture.

Equipment:

6 Top with remaining cheese and bake for 25 minutes.

NOTES

&

Nutrition

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

Cozi.com

Author:: Lori Falcon of

ACowboyswife.com and
Woodenspoon.com

The Cozi Cookbook: Fiesta Biscuit Casserole

19

Ginger Chicken with Rice Noodles

INGREDIENTS

Preparation

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

1 In a small bowl, combine scallion, ginger, 6 garlic cloves, olive oil,


and salt.

2
Coat
chicken breasts with mixture, and arrange on the unheated
rack of a broiler pan.

3 Broil 4 to 5 inches from the heat for 1215 minutes, turning once.
4
Slice
chicken diagonally; keep warm.
5
Cook
noodles in a large saucepan in boiling water for 34 minutes
until tender; drain.
6 Shred 2 tsp lime peel and squeeze 2 Tbsp lime juice into a bowl.

7
Add
sugar and remaining 2 garlic cloves; stir until sugar dissolves.
8
Add
noodles, carrot, cilantro, and peanuts; toss.

9 Spoon onto plates, and arrange chicken on top.

NOTES

&

Nutrition

Approximate nutrition for one serving (recipe yields four servings total):
calories:

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

13%

20

dv

Cozi.com

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

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

1 cup Italian salad dressing

16 oz frozen vegetables of choice
optional: Grated Parmesan

Preparation
1
Prepare
pasta according to package directions.
2 Warm salad dressing in a large skillet, add vegetables, and cook until

heated through.

Time:

3 Add chicken and pasta, and warm until heated through.

Servings:

4 Serve with Parmesan cheese.

NOTES

&

Nutrition

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

22

Equipment:

Cozi.com

The Cozi Cookbook: Italian Pasta Toss

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.

Lazy Lasagna
At a glance

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

Preparation
1 Preheat oven to 350 F.
2 Squeeze excess moisture from spinach and set aside.
3

Time:

Fry sausage in a shallow pan and set aside.

4 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.

Servings:

Equipment:

Layer the remaining sauce, noodles, sausage, spinach, and cheese.

6 Sprinkle desired amount of Parmesan on top.

7 Cover with foil and bake 50 minutes. Remove foil and bake 10 more

minutes until cheese is brown.

8 Remove from oven, let set for 10 minutes, and serve.

NOTES

&

Nutrition

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

Cozi.com

dv

Author Deb Sneider:

Easy peasy and delicious.

The Cozi Cookbook: Lazy Lasagna

23

Oyakodon
INGREDIENTS

Preparation

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

1
Heat
dashi soup stock in medium saucepan.

2
Add
soy sauce, mirin, and sugar.

3
Add
chicken, and simmer over low heat for a few minutes.
4
Add
onion slices and simmer for a few more minutes.

5 In a medium bowl, whisk eggs.

6
Bring
the soup to a full boil, add the eggs, and sprinkle green onions
on top.
7 Cover and reduce heat to low for 1 minute or until egg is cooked

through, and then remove from heat.

8 Serve in deep bowls over steamed rice.

NOTES

&

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):
calories:

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

24

Cozi.com

The Cozi Cookbook: Oyakodon

At a glance
Prep time:

Servings:

Equipment:

Author: Angela Riu Gordon

Panko-Parmesan Chicken Tenders

INGREDIENTS

Preparation

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

1 Preheat oven to 400 F.

2 Spray a broiler pan with non-stick cooking spray.
3
Beat
egg in a shallow dish.
4
Combine
bread crumbs, cheese, parsley, and salt in another
shallow dish.
5
Dredge
chicken tenders in egg, then in bread crumb mixture to coat.
6
Arrange
tenders on broiler pan and bake 2030 minutes.

7 Serve with honey for dipping, if desired.

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):
calories:

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

26

Cozi.com

The Cozi Cookbook: Panko-Parmesan Chicken Tenders

At a glance
Prep time:

Servings:

Equipment:

Author: Tara Tesch Forsburg

Pineapple Pork Chops

At a glance

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

Preparation
1 Preheat oven to 400 F, and spray a baking dish with non-stick

cooking spray.

Time:

2 Place pork in baking dish in a single layer.

Servings:

3 In a bowl, combine soy sauce with brown sugar, ginger, red pepper,

and pineapple.

Equipment:

4 Pour over pork chops.

5 Bake uncovered for 25 minutes, basting frequently.

NOTES

&

Nutrition

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

28

Cozi.com

The Cozi Cookbook: Pineapple Pork Chops

dv

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.

Poached Eggs in Salsa

At a glance

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

Preparation
1
Warm
tortillas in the oven or microwave, and wrap in towels to

keep warm.

Time:

2 Heat salsa in a shallow pan until small bubbles form.

Servings:

3 Crack in eggs.
4 Cover pan, and let the eggs poach in the sauce until done.*
5

Equipment:

Uncover and sprinkle with cheese during the last minute or two.

6 Serve on warmed corn tortillas, with guacamole, sour cream, and


salad, if desired.

NOTES

&

Nutrition

* 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

Cozi.com

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.

The Cozi Cookbook: Poached Eggs in Salsa

29

Sloppy Joes
INGREDIENTS

Preparation

2 lb ground beef
1 Tbsp cooking oil
1 cup onion, chopped
68 hamburger buns

1
Brown
the meat in a saut pan.

for sauce:

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

NOTES

&

2
Remove
meat from pan and set aside.
3
Heat
oil in the pan and saut the onions over medium-high heat until
soft, about 35 minutes.
4
Return
meat to the pan with the onions.

5 Mix all the sauce ingredients together in a bowl.

6
Add
sauce to the pan with the meat and onions.

Simmer 1015 minutes.

Pour over toasted hamburger buns and serve.

Nutrition

Approximate nutrition for one serving (recipe yields sixeight servings total):
calories:

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

35%

30

dv

Cozi.com

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

At a glance

1 whole fryer chicken

Salt
Pepper
1 whole apple
1 cup apple juice OR 1 cup white wine

Preparation
1
Sprinkle
salt and pepper all over and inside the chicken.

2 Put the whole apple inside the chicken.

3 Place chicken breast side down in a crock pot.

Time*:

Servings:

4 Pour apple juice or wine around the chicken.

5 Cook on low 46 hours.

NOTES

&

Nutrition

* 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

32

Equipment:

Cozi.com

The Cozi Cookbook: Slow Cooker Chicken

Author: Deb Wolf

Sweet Turkey Chili

At a glance

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:

Grated Parmesan cheese

Preparation
Time:

1
Heat
oil in a large, heavy saucepan.


2 Add onions, garlic, and green pepper, and saut over medium-high
heat until softened.
3 Add ground turkey, cooking until brown.

Servings:

Equipment:

4 Stir in remaining ingredients.

5 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.

NOTES

&

Nutrition

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

Cozi.com

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!

The Cozi Cookbook: Sweet Turkey Chili

33

Teriyaki Veggies

& Rice
At a glance

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

1 jar teriyaki sauce

Salt
Pepper
optional: 1 tomato, chopped

Preparation
1
Cook
rice according to package directions.
2 Meanwhile, heat oil in large skillet, and saut onion until softened

slightly, about 2 minutes.

Time:

3 Add carrots and saut another 2 minutes.

Servings:

4 Add zucchini and saut another 2 minutes.

Equipment:

5 Add tomato and saut another 2 minutes.

6 Add cup to cup teriyaki sauce, according to preference, stir to

coat all vegetables, and warm through.

7 Add salt and pepper to taste. Serve over hot rice.

NOTES

&

Nutrition

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%

34

Cozi.com

The Cozi Cookbook: Teriyaki Veggies & Rice

dv

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

Tex-Mex Slow Cooker Chicken

At a glance

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

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.
2

Cook on low 68 hours.

Stir, shredding chicken as you mix ingredients.

Time*:

Servings:

Equipment:

NOTES

&

Nutrition

* 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%

Cozi.com

dv

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.

The Cozi Cookbook: Tex-Mex Slow Cooker Chicken

35

Tuna OMG
INGREDIENTS

Preparation

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)

1
Cook
noodles according to package directions.

NOTES

&

2 Drain and set aside.

3 Meanwhile, saut the mushrooms in butter or olive oil over medium 
high heat until soft (35 minutes).
4
Toss
the tuna, mushrooms, and noodles together, and serve
immediately.

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):
calories:

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

36

Cozi.com

The Cozi Cookbook: Tuna OMG

At a glance
Prep time:

Servings:

Equipment:

Author: Teresa

Vegetable Curry with Quinoa

INGREDIENTS

Preparation

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

1
Prepare
quinoa according to package instructions. Set aside.

suggested vegetables:

Canned chickpeas (drained and

rinsed), sliced onions, fresh spinach
leaves, frozen green peas, diced
cauliflower, thinly sliced carrots

2
Heat
oil in large skillet, and saut onions over medium heat for 35
minutes or until onions begin to soften.
3 If using hard, raw vegetables like carrots or cauliflower, add them

next and saut until just softened (35 minutes).
4
If
using frozen veggies, saut for 35 minutes, until fully defrosted
and warmed through.

Add
chickpeas (if using) and stir until warmed through.
5
6
Add
the sauce, and bring the curry to a simmer.

7 Serve over quinoa.*

NOTES

&

Nutrition

* Alternately, you can serve the curry over rice.

Approximate nutrition for one serving (recipe yields eight servings total):
calories:

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

38

Cozi.com

The Cozi Cookbook: Vegetable Curry with Quinoa

At a glance
Prep time:

Servings:

Equipment:

Author: Mary Stillwell Power

Wack n Cheese
INGREDIENTS

Preparation

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

1
Cook
macaroni al dente, drain, and set aside.
2 Meanwhile, preheat oven to 350 F, and grease 9x13 casserole dish.

3 In a large saucepan, heat olive oil and/or butter over medium heat.

Add garlic and onion and cook until softened, about 3 minutes.

4 Sprinkle in flour, and cook about a minute while stirring.

5 Whisk in milk, and bring slowly to a simmer. Stir in artichoke hearts.
6 Turn off heat and add mozzarella and goat cheese. Stir until cheese

is melted.
7
Add
pasta and combine thoroughly. Add salt and pepper to taste.

8 Transfer to casserole dish. Top with bread crumbs and Parmesan.

9 Bake, uncovered, 3035 minutes, until breadcrumbs are browned.

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):
calories:

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

40

Cozi.com

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

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

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

Eggs..................................................... 8, 15, 24, 26, 29

Elizabeth....................................................................34
Enchilada sauce. . .........................................................11
Ewen, llina.. ................................................................41

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

42

The Cozi Cookbook: Index

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

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

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

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

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

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

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

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

Rice.....................................................15, 24, 28, 34, 38

Rice noodles...............................................................20

The Cozi Cookbook: Index

43