“It looks like dessert!” my daughter said when she saw this. It definitely does, but it tastes like a wonderfully moist turkey meatloaf.

1 lb ground turkey
1/2 tsp onion powder
1/2 tsp garlic powder
5 grated baby carrots
1/2 cup rolled oats
1/2 cup skim milk
2 tbsp sweet and sour sauce, plus 1/4 cup for topping
1 piece of cooked turkey bacon

Place muffin tin liners in 10 muffin cups. Mix all ingredients together in a bowl. Use an ice cream scoop to fill the liners. Divide evenly among the 10 cups (about one scoop per cup). Flatten the tops with a fork. Using a spoon, spread the remaining 1/4 cup sweet and sour sauce on top of the meatloaf. Bake at 400 for 20 minutes.

The sweet and sour sauce gives this a nice sweetness and tang. The turkey bacon adds an interesting smoky flavor. These are terrific the next day for lunch, cold!

“It looks like dessert!” my daughter said when she saw this. It definitely does, but it tastes like a wonderfully moist turkey meatloaf. 1 lb ground turkey 1/2 tsp onion powder 1/2 tsp garlic powder 5 grated baby carrots 1/2 cup rolled oats 1/2 cup skim milk 2 tbsp sweet and sour sauce, plus 1/4 … Read more →

We went to Alaska this past summer. It was an amazing trip. Mr. NoPot and son caught salmon we’ve been eating. They didn’t catch any halibut, but we did have the opportunity to have fresh halibut while we were there and it was wonderful. I’m back to frozen halibut now from the grocery store, but I have a great little cookbook I picked up in Alaska called Fishes and Dishes, which inspired this recipe.

4 4 oz halibut filets
3 tsp Dijon mustard
1/2 cup light sour cream
1/2 cup plain yogurt
1/4 tsp dried minced onion
1/4 tsp dried dill
4 ounces frozen chopped spinach, squeezed dry
salt and pepper to taste

Place one filet on each piece of parchment (and remember, you can find folding instructions and other tips on the “Technique” page of this blog). In a bowl, mix all the other ingredients. Spoon 1/4 of the sauce on top of each filet. Fold the packet and bake at 400 degrees for 17 minutes. Serve with some wedges of lemon to squeeze.

I love the light creaminess of this sauce and I am also a big fan of spinach. The flavors go so well with the light flaky halibut. I loved this quick, no mess, delicious dish!

We went to Alaska this past summer. It was an amazing trip. Mr. NoPot and son caught salmon we’ve been eating. They didn’t catch any halibut, but we did have the opportunity to have fresh halibut while we were there and it was wonderful. I’m back to frozen halibut now from the grocery store, but … Read more →

I have a special place in my heart for blondies. I shared my favorite recipe for them previously on this blog. Lately I’ve been obsessed with The Complete America’s Test Kitchen TV Show Cookbook. I love the idea of this cookbook – that the editors tried every conceivable way of making recipes until they hit upon the very best method. The book has a blondie recipe and I had to check it out to see if it is better than my recipe

1 1/2 cups flour

1 tsp baking powder

1/2 tsp salt

1 1/2 cups brown sugar

12 tbsp melted butter

2 eggs

1 1/2 tsp vanilla

1 cup pecans

1 /2 cup chocolate chips

1/2 cup white chocolate chips

Whisk flour, baking powder and salt. Whisk brown sugar and butter. Add eggs and vanilla. Fold dry ingredients in. Fold in nuts and chips. Place in 13×9 pan lined with foil and sprayed with cooking spray. Bake 22-25 minutes at 350 degrees.

Mine took longer to cook. These were delicious. I used only chocolate chips and did not add nuts or white chocolate, which I think would make it even better. This had that rich, buttery taste that blondies have and it was soft on the inside and crunchy on the outside. It’s definitely in close contention with my recipe!

I have a special place in my heart for blondies. I shared my favorite recipe for them previously on this blog. Lately I’ve been obsessed with The Complete America’s Test Kitchen TV Show Cookbook. I love the idea of this cookbook – that the editors tried every conceivable way of making recipes until they hit … Read more →

If you’ve been following my blog, you know it’s all about no mess, no pot cooking. So how on earth could I make noodles? Oh, I’m excited to share this one! I was so thrilled with this method!

1 lb medium shrimp, peeled and deveined

1 single serving container (4 oz) of mandarin oranges

1 scallion, thinly sliced

1 medium garlic clove, chopped

1/4 of a broccoli head, cut into tiny florets

6 oz rice noodles

1/3 cup teriyaki sauce

1/4 cup soy sauce

Clean out your sink and place the rice noodles in it. Cover with cold water and allow to soak for 15 minutes. Remove the noodles and place in the center of a piece of parchment (I made this family style). Make a nest in the middle and place the shrimp. Top with scallions, garlic and broccoli. Pour the oranges on top, juice and all. Then drizzle the teriyaki and soy sauces, being sure you get it on the shrimp and as much of the noodles as possible.

Bake at 400 for 30 minutes. Wow! I surprised even myself with this one! No pots, no mess and a delicious Asian shrimp dish with noodles. It has a nice citrus taste and the green of the vegetables give it color and flavor. I’ll be making this one again!

*Reader favorite: Appears in The Parchment Paper Cookbook

If you’ve been following my blog, you know it’s all about no mess, no pot cooking. So how on earth could I make noodles? Oh, I’m excited to share this one! I was so thrilled with this method! 1 lb medium shrimp, peeled and deveined 1 single serving container (4 oz) of mandarin oranges 1 … Read more →

We don’t eat a lot of red meat, so turkey is definitely something I use a lot. It’s a nice change from chicken and fish. The key to turkey cutlets is keeping them moist and making sure they don’t get overdone. This recipe gives the turkey an interesting flavor and does it with no mess!

4 turkey cutlets
8 tbsp apricot preserves
4 tsp soy sauce
pepper
dry mustard
4 parsley sprigs (optional)

Place one cutlet in the middle of a piece of parchment. Spread 2 tbsp apricot preserves on top and drizzle with 1 tsp soy sauce. Add a pinch of pepper and a pinch of dry mustard to each packet. Top with a sprig of fresh parsley if you have any. Seal them up and bake at 400 for 15 minute. Allow them rest for 2-3 minutes before serving.

This is one of my favorite turkey cutlet recipes!

We don’t eat a lot of red meat, so turkey is definitely something I use a lot. It’s a nice change from chicken and fish. The key to turkey cutlets is keeping them moist and making sure they don’t get overdone. This recipe gives the turkey an interesting flavor and does it with no mess! … Read more →

I must sound like a spokesperson for the Complete America’s Test Kitchen TV Show Cookbook, but I swear I’m not. My latest recipe from this cookbook is Stuffed Chicken Breasts. Chicken cordon bleu is one of those things that was always on the menu 20 years ago. And you always got a really bad version of it banquets. So I wasn’t sure if I was going to like this recipe.

Filling:

1 tbsp butter

1 small onion, minced

1 small garlic clove, minced

4 oz cream cheese, softened

1 tsp minced thyme

2 ounces cheddar, shredded

4 slices deli ham

Chicken:

1 (5-6 oz) chicken skinless boneless chicken breasts

3/4 cup flour

2 eggs

1 tbsp plus 3/4 cup vegetable oil

4 slices white bread, made into coarse crumbs and dried

Melt the butter and add onion and cook 15-20 min. Add garlic and cook 20 seconds.

Mix the cream cheese with a mixer until fluffy, 1 minute. Stir in the onion mixture and add thyme and cheddar and salt and pepper to taste.

Butterfly the chicken and then pound it to 1/4 inch thickness. Place the chicken smooth side down and spread with 1/4 of the cheese mixture. Salt and pepper it. Place 1 slice ham on top. Roll up the cutlet from the tapered end, folding in the edges to form a neat cylinder. Refrigerate for 1 hour.

Preheat oven to 450. Beat egg with 1 tbsp oil. Dip chicken in flour, egg, then breadcrumbs. Place on a wire rack and let it rest 5 min.

Heat 3/4 cup oil in a nonstick skillet over medium high heat until shimmery. Add the chicken, seam side down, and cook 2 min until golden. Turn and cook the other side 2-3 minutes. Transfer seam side down to a baking sheet and baked at 450 about 15 min until the center is 165 degrees.

Wow. It really worked. The chicken had an incredible crunchy outside and a divine creamy center. A couple of things I would do differently: I would use less cream cheese and more of some other cheese. It was a little bland. I would also use less oil for the pan frying aspect of this. Other than that, I highly recommend this recipe!

I must sound like a spokesperson for the Complete America’s Test Kitchen TV Show Cookbook, but I swear I’m not. My latest recipe from this cookbook is Stuffed Chicken Breasts. Chicken cordon bleu is one of those things that was always on the menu 20 years ago. And you always got a really bad version … Read more →

This recipe came out of my crescent roll experimentation and I love, love it. You could also use cooked turkey in this if you have  Thanksgiving leftovers.

For each muffin liner tin you will need:
crescent roll dough triangle
4 bite size pieces of turkey
1 tsp black beans
pinch cilantro
salt and pepper
1 tbsp salsa
2 tsp shredded cheddar cheese

Spray the muffing tin liners with cooking spray. Place the short end of the crescent roll around the top of the muffin liner, and press it into place. Leave the long flap of the roll hanging. Layer in turkey, beans, cilantro, salt and pepper, salsa and cheddar. Then fold the dough flap over and tuck it down the side. Bake at 375 for 20 minutes.

These were so cute and so tasty! You could put a little dollop of sour cream or guacamole on top if you wanted as well. My kids are loving my muffin tin recipes. Mr. NoPot was a big fan of this one as well!

This recipe came out of my crescent roll experimentation and I love, love it. You could also use cooked turkey in this if you have  Thanksgiving leftovers. For each muffin liner tin you will need: crescent roll dough triangle 4 bite size pieces of turkey 1 tsp black beans pinch cilantro salt and pepper 1 … Read more →

I watched with a grumbling stomach as the owner of the Clinton St Baking Company made his pancakes for Martha on a recent episode. I have to say I am pretty committed to my own pancake recipe (which was also my mom’s) and to my oatmeal pancake recipe, which I love. However, these pancakes looked great. And apparently people line up in the street to get them, so I had to try them! The main difference is that you whip the egg whites for this recipe, which is supposed to make them fluffy and light.

Honestly, I didn’t really think these were much fluffier than the kind I usually make. I think the trick to truly fluffy pancakes is a professional griddle, which I don’t have. However, the pancakes were good. Everyone enjoyed them, Dude Martha especially, since there is vanilla in them and he likes that flavor a lot. I’m glad I tried them, but will probably stick with my own recipes for pancakes.

For a really fun, and EASY breakfast recipe, check out my crescent roll and egg muffin tin recipe on No Pot Cooking.

I watched with a grumbling stomach as the owner of the Clinton St Baking Company made his pancakes for Martha on a recent episode. I have to say I am pretty committed to my own pancake recipe (which was also my mom’s) and to my oatmeal pancake recipe, which I love. However, these pancakes looked … Read more →

My father has an asparagus patch, so in the spring, we have lots of asparagus to use. And I am always looking for news ways to make it. Recently I decided to make it with a sesame flavor and was thrilled with my no-mess, no-pot results

1 bunch asparagus, trimmed

1/4 tsp toasted sesame seeds

1/2 tbsp olive oil

1 tbsp soy sauce

1/2 tsp sesame oil

Place the asparagus in the center of a sheet of parchment. Drizzle oils and soy sauce. Sprinkle with the seeds. Seal and bake at 400 for 15 minutes. Allow it to rest for about 5 minutes.

The asparagus comes out nicely cooked with a light sesame flavor that really livens it up. My kids liked this a lot because to them it tasted more like Chinese food and less like vegetables!

My father has an asparagus patch, so in the spring, we have lots of asparagus to use. And I am always looking for news ways to make it. Recently I decided to make it with a sesame flavor and was thrilled with my no-mess, no-pot results 1 bunch asparagus, trimmed 1/4 tsp toasted sesame seeds … Read more →

I love the flavor of apple with chicken. There’s something warm and homey about it. So I created this recipe so I could enjoy the tastes with no mess!

4 boneless breasts of chicken
2 apples, grated (peeled or unpeeled, whatever you prefer)
salt and pepper
1/2 tsp onion powder
1/2 tsp cinnamon
4 tsp olive oil
8 tbsp cider or apple juice
2 tsp apple cider vinegar

Place the breasts on individual pieces of parchment. Salt and pepper them. Divide the apple among the packets. Sprinkle 1/8 tsp of onion powder and 1/8 tsp of cinnamon on each packet. Drizzle each with 1 tsp olive oil, 2 tbsp cider and 1/2 tsp vinegar. Seal the packets and bake at 350 for 25 minutes.

The apple roasts to softness and all of the flavors meld with the chicken to create a lovely fall dish.

I love the flavor of apple with chicken. There’s something warm and homey about it. So I created this recipe so I could enjoy the tastes with no mess! 4 boneless breasts of chicken 2 apples, grated (peeled or unpeeled, whatever you prefer) salt and pepper 1/2 tsp onion powder 1/2 tsp cinnamon 4 tsp … Read more →