Discover 10 refreshing, classic dirty sodas inspired by the infamous Swig drinks! From coconut and vanilla to peach and pineapple, find your new favorite soda today.

What is a Dirty Soda?

The famous drinks started in Utah and quickly took social media by storm. Dirty sodas are now popular at cookie shops and restaurants like Applebee’s and Sonic. Now, these dirty sodas can be the star in your kitchen, too. They are made by combining your favorite soda, cream, and flavored syrups. 

Popular ingredients include vanilla, coconut syrup, peaches, strawberries, pineapple, and heavy cream. There’s just something about the combination of carbonation and dairy that gives these dirty sodas a creamy fizz that hits the spot. 

Whether you’re team Diet Coke or all about Dr. Pepper, there’s a dirty soda here for every craving! 

10 Dirty Soda Recipes to Try

1. Dirty Dr. Pepper – Made with Dr. Pepper, coconut syrup, and fresh lime juice, it’s a fizzy, sweet, and tropical drink.
2. The Fighter Swig Copycat Drink – Diet Coke, coconut syrup, and heavy cream come together to create a smooth and rich taste.
3. Swig Waikiki Drink – Go straight to the islands with this blend of lemon-lime soda, pineapple syrup, and coconut.
4. Swig Shark Attack Drink – This kid-favorite drink is made with Sprite, blue raspberry syrup, coconut syrup, and a maraschino cherry.
5. Swig Beach Babe Copycat – Peaches, strawberries, and fruit juice mixed with soda. It has total beach vibes.
6. Life’s A Peach Swig Copycat Recipe – This drink is sweet and creamy. It’s made with Diet Coke, peach syrup, and a splash of creamer.
7. Swig Buttery Beer Copycat – Think butterscotch root beer float. This delicious drink is made with Root beer, vanilla, and heavy cream.
8. Swig Raspberry Dream Copycat – This fun and fizzy drink is made with Coca-Cola, raspberry syrup, and cream.
9. Strawberry Breeze – A Swig Copycat – Cool off with this refreshing drink that combines strawberries, coconut syrup, and lemon-lime soda for a fruity tropical treat.
10. Cherry Limeade Sonic Copycat – A refreshing, fizzy drink made with Sprite, grenadine, fresh lime, and pebble ice.

Dirty Sodas FAQs

Try one today and share your creation on Instagram, tagging @thecozyfork!

The post 10 Dirty Sodas You’ll Love (Better Than Swig!) appeared first on The Cozy Fork.

Moist, fluffy, and filled with tender apple chunks, these apple cinnamon streusel muffins are the kind of cozy bake that fills your kitchen with the scent of fall. The crunchy cinnamon-sugar topping takes them over the top. Perfect for breakfast, snack time, or packing in lunchboxes.

Cozy Apple Cinnamon Muffins with Crumb Topping

These muffins are soft, fluffy, and full of fresh apple flavor plus a sweet crunch from the buttery cinnamon-sugar topping in every bite. The warm cinnamon spice fills your whole kitchen with the scent of fall. 

Enjoy these muffins for a cozy breakfast, an afternoon snack, or to share at a Fall-time get-together. This recipe is one of those that you will make repeatedly during the Fall baking season. 

Ingredients

Here is everything you need to make these muffins, along with a few substitution recommendations.
For the Muffins:

• 2 ½ cups all-purpose flour – Adds structure to the muffins. 
• 2 teaspoons baking powder – Helps the muffins rise. 
• 1 teaspoon ground cinnamon – Adds warmth to the flavor profile. Substitute apple pie spice as an alternative. 
• 1 teaspoon salt – Enhances the overall flavor of the muffins. 
• ½ teaspoon baking soda – Gives tenderness and a light lift to the muffins. 
• 1 cup granulated sugar – Adds sweetness to the muffins. 
• ¾ cup vegetable oil – Keeps the muffins moist. Use applesauce or coconut oil as a substitute. 
• ½ cup light brown sugar – Gives a sweet and rich flavor. Dark brown sugar will work as well as light. 
• 2 large eggs plus one large egg yolk – Binds the ingredients together. 
• ¾ cup milk – Lightens the crumb as it gives moisture to the muffins. Buttermilk is a great substitute, but it will add a tangy taste.  
• ⅓ cup sour cream – Adds a tangy flavor and moisture. 
• 1 ½ teaspoons vanilla extract – Deepens the flavor. You can use almond extract as an alternative. 
• 2 ½ cups Granny Smith apples – Fresh apple with a tart taste. You can use Fuji, Honeycrisp, or Braeburn apples as alternatives to Granny Smith. 

For the Cinnamon Topping

• ½ cup all-purpose flour – Creates the base of the crumb topping. 
• ¼ cup granulated sugar – Adds sweetness to the topping. 
• ¼ cup light brown sugar – Brings a caramel flavor to the topping. You can use dark brown sugar. 
• 1 ½ teaspoons ground cinnamon – Gives a warmth and spice to the topping. Nutmeg is a good substitute. 
• ¼ teaspoon salt – Enhances the overall flavor of the topping. 
• 3 tablespoons salted butter – Gives richness and helps form the crumbly streusel texture of the topping. 

How To Make Cinnamon Apple Streusel Muffins

Make the topping, make the batter, fill the muffin tins, and bake. Let me show you how. 

1. Make the topping: In a small bowl, mix flour, granulated sugar, brown sugar, cinnamon, and salt. Cut in the cold butter with a fork or your fingers until crumbly. Set aside.
2. Mix the dry ingredients: In a medium bowl, whisk together flour, baking powder, cinnamon, salt, and baking soda.
3. Mix the wet ingredients: In a large bowl, whisk granulated sugar, vegetable oil, and brown sugar until smooth. Add the eggs and yolk, mixing well. Stir in milk, sour cream, and vanilla until combined.
   
4. Combine the batter: Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix. Fold in the diced apples with a spatula.
5. Fill and bake: Scoop batter into the muffin cups, filling each about three-quarters full. Sprinkle about 1 tablespoon of cinnamon topping over each muffin. Bake in a preheated 350°F oven for 24 to 26 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
6. Cool and repeat: Let muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely. Prepare another tin with liners and repeat with the remaining batter.
   

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Apple Cinnamon Streusel Muffins

These Apple Cinnamon Streusel Muffins are tender, moist, and filled with juicy apples, topped with a buttery cinnamon crumb. Perfect for cozy breakfasts, snacks, or fall baking.

Course Breakfast

Cuisine American

Keyword muffins

Prep Time 15 minutes minutes

Cook Time 26 minutes minutes

Cooling Time 1 hour hour

Total Time 1 hour hour 41 minutes minutes

Servings 22 people

Calories 240kcal

Author Jillian Wade

Equipment

• Muffin tin
• Paper muffin liners
• mixing bowls
• whisk
• Spatula
• measuring cups and spoons
• Knife
• Cutting board

Ingredients

For the Muffins

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• ½ teaspoon baking soda
• 1 cup granulated sugar
• ¾ cup vegetable oil
• ½ cup light brown sugar
• 2 large eggs plus 1 large egg yolk
• ¾ cup milk
• ⅓ cup sour cream
• 1 ½ teaspoons vanilla extract
• 2 ½ cups peeled and diced Granny Smith apples

For the Cinnamon Topping

• ½ cup all-purpose flour
• ¼ cup granulated sugar
• ¼ cup light brown sugar
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon salt
• 3 tablespoons salted butter cold and cubed

US Customary – Metric

Instructions

Preheat and prepare pans:

• Preheat the oven to 350°F. Line a muffin tin with paper liners and lightly spray them with baking spray. Set aside.

Make the topping:

• In a small bowl, mix flour, granulated sugar, brown sugar, cinnamon, and salt. Cut in the cold butter with a fork or your fingers until the mixture looks crumbly. Set aside.

Mix the dry ingredients:

• In a medium bowl, whisk together flour, baking powder, cinnamon, salt, and baking soda.

Mix the wet ingredients:

• In a large mixing bowl, whisk together granulated sugar, vegetable oil, and brown sugar until smooth. Add the eggs and egg yolk, mixing well. Stir in the milk, sour cream, and vanilla until combined.

Combine the batter:

• Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix. Fold in the diced apples with a spatula.

Fill and bake:

• Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full. Sprinkle about 1 tablespoon of the cinnamon topping over each muffin. Bake for 24 to 26 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool and repeat:

• Let muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely. Prepare the muffin tin with liners and spray, and repeat with the remaining batter.

Notes

Storage and Make-Ahead Tips
Room Temperature: Store muffins in an airtight container at room temperature for up to 3 days.
Freezing: Wrap cooled muffins individually in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature.
Reheating: Warm muffins in the microwave for 10 to 15 seconds for a fresh-from-the-oven feel.

Nutrition

Serving: 1muffin | Calories: 240kcal | Carbohydrates: 35g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 220mg | Potassium: 68mg | Fiber: 1g | Sugar: 21g | Vitamin A: 113IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg

Cinnamon Apple Muffins Recipe FAQs

More Sweet Recipes

• Coconut Sweet Bread with Coconut Glaze
• Raspberry Oat Bars
• Brioche Cinnamon Rolls

The post Apple Cinnamon Streusel Muffins appeared first on The Cozy Fork.

Whip up this comforting crockpot chicken noodle soup effortlessly in your slow cooker and enjoy a warm, hearty meal with minimal effort.

This chicken noodle soup is my go-to for a comforting meal that doesn’t require much hands-on time. The rich, savory flavors come together beautifully with minimal effort, and there’s something so satisfying about knowing a warm, hearty soup is waiting for me and my family at the end of the day.

What You’ll Love About This Crockpot Chicken Noodle Soup

• Uses Simple Ingredients: Pantry staples like bouillon cubes and egg noodles come together quickly.
• Minimal Cleanup: One-pot cooking means fewer dishes to wash.
• Comforting and Hearty: A warm, savory meal perfect for cozy evenings.

Ingredients

• Salted butter: Adds richness and helps sauté the vegetables for enhanced flavor.
• Chopped onions: Bring a savory depth and sweetness as they cook down.
• Chopped carrots: Adds a slight sweetness and tender texture.
• Chopped celery: Contributes a subtle earthiness and crunch.
• Water: Acts as the base for the soup, allowing all the flavors to meld.
• Bouillon cubes: Infuses the broth with concentrated chicken flavor and seasoning.
• Shredded chicken: Provides a hearty protein and makes the soup filling.
• Poultry seasoning: Adds a blend of herbs that enhances the savory chicken flavor.
• Dried basil: Introduces a fragrant, slightly sweet herbal note.
• All-purpose flour: Thickens the soup slightly, giving it a richer consistency.
• Milk: Adds creaminess and balances the flavors.
• Egg noodles: Adds a soft, chewy texture that complements the soup’s broth and veggies.

How To Make Crockpot Chicken Noodle Soup

***This is just a teaser! To see the complete ingredient list and step-by-step instructions, scroll to the recipe card at the bottom of the page.

Assemble in Crockpot:

• Add butter, veggies, water, bouillon, chicken, and seasonings to the crockpot.

Cook:

• Cook on high for 4 hours or low for 8 hours.

Thicken:

• Whisk flour into milk, then stir into the crockpot.

Add Noodles:

• Add noodles and cook on high for 15 minutes.

Serve:

• Ladle into bowls and enjoy!

Make It A Meal

Make some fresh bread to accompany this soup. My favorite recipe is this simple one-hour French bread. 

Storage 

SERVE: Serve with some nice crusty bread.

STORE: Store in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave.

FREEZE: It is best to freeze without the noodles. Add fresh noodles when reheating.

Recipe FAQs

Can I use leftover chicken?

Leftover chicken works great in this recipe and saves time.

Can I use chicken broth instead of water and bouillon cubes?

Sure. You can replace the water and bouillon cubes with chicken broth.

Can I add other vegetables?

This recipe is versatile enough to allow you to add in additional veggies of your liking.

More Comfort Food Classic Recipes

• Smoked Sausage and Potatoes – Sheet Pan Meal
• Chicken Fajita Casserole
• Chicken Pillows

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Crockpot Chicken Noodle Soup Recipe

Whip up this comforting chicken noodle soup effortlessly in your crockpot and enjoy a warm, hearty meal with minimal effort.

Course Main Dish

Cuisine American

Keyword crockpot recipes, soup

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Servings 10 people

Calories 270kcal

Author Jillian Wade

Equipment

• Crockpot
• Cutting board
• Knife
• Measuring Spoons/Cups
• whisk

Ingredients

• 2 Tablespoons butter
• 1 ½ cups chopped onions
• 1 ½ cups peeled and chopped carrots
• 1 ½ cups chopped celery
• 10 cups water
• 8 bouillon cubes
• 3 cups shredded chicken
• 2 teaspoons poultry seasoning
• 1 teaspoon dried basil
• 3 Tablespoons all-purpose flour
• 1 cup milk
• 12 ounces egg noodles

US Customary – Metric

Instructions

• Add butter, onions, carrots, celery, water, bouillon cubes, shredded chicken, poultry seasoning, and basil to a large crockpot.
• Cook on high for 4 hours or low for 8 hours.
• Whisk the flour in the milk and pour mixture into the crockpot. Stir to combine.
• Add the egg noodles to the crockpot and cook on high for 15 minutes.
• Serve and enjoy!

Nutrition

Serving: 2cups | Calories: 270kcal | Carbohydrates: 32g | Protein: 18g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 872mg | Potassium: 373mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3435IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 2mg

The post Crockpot Chicken Noodle Soup appeared first on The Cozy Fork.

This banana bread with walnuts recipe stands out with its secret ingredient—instant vanilla pudding—which adds an extra layer of flavor and moisture, making it irresistibly tender without being gummy! The Greek yogurt ensures a moist crumb; every slice is perfectly soft and flavorful.

When I make this recipe, I know I’m not just baking; I’m creating something special for my family packed with love and care. Plus, the sweet aroma that fills the house while it bakes is unbeatable—the smell draws everyone to the kitchen, eager to enjoy a slice together. It’s more than just banana bread; it’s a way to share joy with those you love.

What You’ll Love About Banana Bread with Walnuts

• Easy to Make: Simple steps and common ingredients make it a breeze to whip up.
• Unique Flavor Boost: The instant pudding adds a surprising and delicious twist, setting this banana bread apart from other recipes.
• Great for Sharing: The recipe makes two loaves, perfect for sharing or freezing for later.

Ingredients

• Sugars (Granulated and Brown): Sweetens the bread and adds a hint of caramel.
• Oil: Keeps the bread moist and tender.
• Eggs: Adds richness and helps the bread rise.
• Vanilla Extract: Enhances sweetness and adds a warm flavor.
• Greek Yogurt: Adds a slight tang and extra moisture.
• Mashed Bananas: Gives natural sweetness and deep banana flavor.
• Flour: Provides structure and holds everything together.
• Baking Soda & Baking Powder: Helps the bread rise and become fluffy.
• Salt: Balances the sweetness and enhances flavors.
• Instant Pudding: Adds a unique flavor twist and extra moisture.
• Nuts (Optional): Adds a crunchy texture and nutty flavor.

How To Make Banana Bread with Walnuts

***This is just a teaser! To see the complete ingredient list and step-by-step instructions, scroll to the recipe card at the bottom of the page.

Prep Oven and Pans:

1. Heat oven to 350°F. Grease two loaf pans.

Mix the Batter:

2. In a large bowl, cream together sugars, oil, and eggs.
3. Stir in vanilla, Greek yogurt, and mashed bananas.
4. Combine flour, baking soda, baking powder, salt, and Jello mix in another bowl.
5. Slowly add dry ingredients to the wet mixture, stirring until smooth.
6. Add walnuts. 
7. Mix in nuts until just combined. 

Bake and Enjoy!

8. Pour the batter into the pans.
9. Bake for 40 minutes or until a toothpick comes out clean.
10. Let the loaves cool for 30 minutes, then slice and serve.

Storage 

STORE: Store your banana bread at room temperature in an airtight container or wrapped in plastic for up to 3 days.

FREEZE: This banana bread freezes beautifully. Wrap the cooled loaves in plastic wrap and aluminum foil before freezing for 3 months. 

THAW: Thaw overnight in the refrigerator.

Recipe FAQs

What can I substitute for Greek yogurt?

You can substitute sour cream or plain yogurt for Greek yogurt. They both add the same moisture and slight tang.

Can I add chocolate chips or other mix-ins?

Absolutely! Chocolate chips, dried fruit, or even shredded coconut make great additions. Just fold them in with the nuts.

How can I tell if the banana bread is done?

Insert a toothpick into the center of the bread. It’s done if it comes out clean or with a few crumbs. If it’s still wet, bake a bit longer.

What’s the best way to mash the bananas?

A fork works well for mashing bananas. For a smoother texture, you can also use a potato masher or a hand mixer.

More Desserts

• Peach Cheesecake
• Chocolate Chunk Cookies
• Easy Tres Leches Cake With Cake Mix
• Lemon Poke Cake Recipe

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Banana Bread with Walnuts

This easy banana bread with walnuts recipe is packed with flavor. Learn how to make moist, flavorful banana bread that isn't gummy.

Course Dessert

Cuisine American

Keyword banana, quick bread

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Cooling Time 30 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 16 people

Calories 409kcal

Author Jess Jankowski

Equipment

• measuring cups and spoons
• Loaf pans
• Stand mixer
• mixing bowl
• Mixing spoon

Ingredients

• 1 cup granulated sugar
• 1 cup light brown sugar
• ½ cup olive oil
• 3 large eggs
• 1 Tablespoons vanilla extract
• 12 oz plain greek yogurt
• 4 large ripe bananas
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 3.4 oz package instant vanilla pudding
• 2 cups walnuts chopped

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees and coat two loaf pans with nonstick spray.
• In a large bowl, cream together sugars, oil, and eggs. Stir in vanilla extract. Add Greek yogurt and mashed bananas, mixing well with a mixer.
• In a separate bowl, combine flour, baking soda, baking powder, salt, and instant pudding mix.
• Gradually add the dry mixture to the wet mixture, stirring until well combined.
• Fold in nuts.
• Pour the batter into the prepared pans.
• Bake for approximately 40 minutes or until a toothpick inserted comes out clean.
• Cool the loaves for 30 minutes and then serve and enjoy!

Nutrition

Serving: 1slice | Calories: 409kcal | Carbohydrates: 57g | Protein: 8g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 196mg | Potassium: 271mg | Fiber: 2g | Sugar: 36g | Vitamin A: 77IU | Vitamin C: 3mg | Calcium: 75mg | Iron: 2mg

The post Banana Bread with Walnuts appeared first on The Cozy Fork.

This easy Chicken Zucchini Bake recipe is a one-dish wonder, featuring a mouthwatering marinade that gives you restaurant-quality flavor. Perfect for a healthy, protein-packed weeknight meal!

What I Love About This Chicken Zucchini Bake

• Simple and Few Ingredients: This recipe requires minimal prep and uses common pantry staples.
• Flavorful Marinade: The customizable spice mixture adds delicious flavor to the chicken and veggies.
• Healthy and Hearty: This dish is packed with protein from chicken and fiber from the vegetables, making it a balanced and satisfying meal.

This recipe comes together effortlessly, with minimal prep. Toss chicken, zucchini, and a simple spice mixture together, let it marinate (optional!), and bake for a delicious weeknight dinner. I make this dish often because it is something my whole family enjoys. 

Ingredients

• boneless skinless chicken breast
• yellow onion
• zucchini
• extra virgin olive oil
• garlic powder
• paprika
• dried oregano
• cumin
• salt
• black pepper

Equipment

• Cutting Board
• Chef’s Knife
• Measuring spoons
• Large Bowl
• 9×13 baking dish

How To Make Chicken Zucchini Bake

***This is just a teaser! To see the complete ingredient list and step-by-step instructions, scroll to the recipe card at the bottom of the page.

Prep Oven, Baking Dish, and Marinade:

1. Preheat your oven to 425°F. Spray an 8×8-inch baking dish with nonstick cooking spray.

2. Combine all the spices, salt, pepper, and olive oil in a large bowl. 

Marinate the Chicken and Veggies:

3. Add the chopped chicken, onion, and zucchini to the marinade. Toss to coat everything evenly.

4. Let it marinate for up to 24 hours for extra flavor (optional).

Bake and Serve:

5. Transfer the chicken and veggies to a baking dish.

6. Bake uncovered at 425°F for 30 minutes.

7. Serve hot with fluffy, buttery rice. Enjoy!

Make It A Meal

Serve this dish with fluffy white rice, brown rice, quinoa, and a simple green salad or crusty bread. This would be delicious with some Cilantro Lime Rice. 

Storage 

SERVE: Enjoy this dish hot over fluffy quinoa or rice for a complete meal.

STORE: Leftovers can be stored safely in an airtight container in the refrigerator for up to 3 days.

FREEZE: For longer storage, let the chicken and zucchini cool completely, then transfer them to a freezer-safe container and freeze for 2-3 months.

DEFROST: Thaw frozen leftovers in the refrigerator overnight or at room temperature for 3-4 hours before reheating.

REHEAT: Reheat leftovers in a preheated oven at 350°F for 15-20 minutes or until heated through.

Recipe FAQs

More From The Cozy Fork

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Easy Baked Chicken and Zucchini

This easy Chicken Zucchini Bake recipe is a one-dish wonder, featuring a mouthwatering marinade that gives you restaurant-quality flavor.

Course Main Dish

Cuisine American

Keyword chicken, zucchini

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 218kcal

Author Posh Plate

Equipment

• Cutting board
• Chef’s knife
• Measuring spoons
• Large Bowl
• 9×13 baking dish

Ingredients

• 1 pound boneless skinless chicken breast cut into bite-size pieces
• 1 medium yellow onion chopped
• 1 zucchini sliced vertically then chopped
• 2 Tablespoon extra virgin olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1 teaspoon salt
• ¼ teaspoon black pepper

US Customary – Metric

Instructions

• Preheat the oven to 425°F.
• Spray an 8×8-inch baking dish with nonstick cooking spray.
• In a large bowl, combine all the spices, salt, and pepper. Then, add the olive oil and mix until a marinade forms.
• Once ready, add the cut-up chicken, onion, and zucchini to the marinade. Toss to fully coat the ingredients with the seasonings. Marinate for up to 24 hours if desired.
• Transfer the chicken and veggies to the prepared baking dish and bake uncovered at 425°F for 30 minutes.
• Serve hot with fluffy buttery rice. Enjoy!

Nutrition

Serving: 0.66cup | Calories: 218kcal | Carbohydrates: 6g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 720mg | Potassium: 625mg | Fiber: 1g | Sugar: 2g | Vitamin A: 394IU | Vitamin C: 12mg | Calcium: 35mg | Iron: 1mg

The post Chicken Zucchini Bake appeared first on The Cozy Fork.