Here’s a fun, easy recipe with a bit of an ingredient twist. I picked up a bottle of birch syrup on our summer trip to Alaska. It’s like maple syrup, but thinner and not as sweet. It’s got a really interesting flavor and is terrific on fish, chicken, and as I have just discovered, vegetables.

12 baby carrots

1/4 rutabaga

1 parsnip

salt and pepper

2 tbsp birch syrup

1/4 tsp cider vinegar

Slice the carrots as thinly as possible. Cut off very, very thin rounds of rutabaga and cut the skin off. Cut into bite size pieces. Peel the parsnip and cut into very thin rounds. Place all the vegetables on parchment (see Technique page for instructions). Drizzle the birch syrup on top. Season to taste with salt and pepper. Drizzle vinegar over top. Using a fork or your hands, lightly toss all the ingredients together. Fold up the parchment. Bake in a preheated 400 degree oven for 40 minutes.

The results are perfectly roasted veggies with a slightly sweet and an almost smoky, woodsy flavor. The birch syrup gives it just a hint of sweetness, balanced with the tiny bit of vinegar. My kids really liked this because it was very familiar yet had an interesting, new flavor. I highly recommend picking up (or ordering) a bottle of birch syrup. I’m really enjoying its flavor and versatility!

*Reader favorite: this appears in The Parchment Paper Cookbook

Here’s a fun, easy recipe with a bit of an ingredient twist. I picked up a bottle of birch syrup on our summer trip to Alaska. It’s like maple syrup, but thinner and not as sweet. It’s got a really interesting flavor and is terrific on fish, chicken, and as I have just discovered, vegetables. … Read more →

I love surprising my readers with what can be made in parchment. So today I have another fun idea for you – tortellini. And I made this one in my toaster oven since my oven is broken and waiting for a part. This recipe feeds two.

9 oz refrigerated fresh tortellini

1/4 cup frozen peas

salt and pepper to taste

1 boneless, skinless chicken breast, cut into bite size pieces

1/4 tsp Italian seasonings or basil

1/4 cup pesto sauce

1 tbsp olive oil

2 tbsp chicken broth

1/4 cup Parmesan cheese

Place the tortellini on a piece of parchment (see Technique page for instructions). Spread the peas on top. Add the chicken. Season with salt and pepper. Drop dollops of the pesto over the food. Sprinkle Italian seasoning, chicken broth, and olive oil. Sprinkle on Parmesan cheese. Using a fork, gently mix and toss the ingredients together a bit so you no longer see large clumps of pesto. Fold the parchment and bake in a 400 degree oven for 20 minutes.

This was delicious and super cute in the packet. You can swap out lots of different ingredients in this one – try ham or cooked Italian sausage instead of the chicken. Instead of the peas, you could use spinach, broccoli, or mushrooms.

The tortellini cooks perfectly and all the flavors are sealed in, making this dish fresh tasting and vibrant.

I love surprising my readers with what can be made in parchment. So today I have another fun idea for you – tortellini. And I made this one in my toaster oven since my oven is broken and waiting for a part. This recipe feeds two. 9 oz refrigerated fresh tortellini 1/4 cup frozen peas … Read more →

The first time I had Swedish meatballs was in NYC. My husband and I were there on a business trip and decided to just walk until we found a place to have lunch. We ended up sitting outside at a cute little Swedish place and enjoying the meatballs. A few years later, we went back to NYC with the kids for a long weekend. I picked a restaurant out of a guidebook for dinner. It ended up being the same Swedish place,, which we didn’t realize until we were there. It was just as good the second time. After that trip, I learned how to make them myself. But can they be made in parchment? That was the challenge I set for myself and the answer is a resounding yes.

For the meatballs:

1 lb ground turkey

1/2 cup breadcrumbs

1/2 tsp onion powder

1/2 tsp garlic powder

salt and pepper

1/2 tsp carraway seeds

1 tbsp olive oil

1 egg

1 tbsp skim milk

6 cups whole wheat noodles, cooked so they are very al dente

First, a word about the noodles. I tried this recipe several ways. It is possible to soak uncooked egg noodles in hot water for 5 minutes then use them in the packets, but the results are just a bit gummy. It is also possible to boil noodles in the microwave if you use a big enough bowl. That’s the best method if you want to do this without a pot. Or you can just cook them on the stovetop if you want. If you have leftover noodles from something else you’re good to go!

Mix turkey and all ingredients except the noodles in a bowl. Set up 4 pieces of parchment and place 1/4 of the noodles on each. Make the turkey mixture into 12 meatballs and place 3 on each pile of noodles. It’s possible to freeze the meatballs at this stage if you place them on a baking sheet until they’re solid, then transfer to a ziploc bag. This is great if you only want to make one or two packets at a time.

For each packet, add 1/4 cup light sour cream, 4 tbsp chicken broth, 1 tbsp lingonberry jelly (which is available in the jelly section of your grocery store), 1 tsp cornstarch, and salt and pepper. Gently mix everything together. It does not have to be perfectly combined. Fold the parchment (see Technique page) and bake in a preheated 400 degree oven for 20 minutes. Open each packet and top with a dollop (about 1 tsp of lingonberry jelly).

This smelled so good while it was baking that the entire family came to see what was cooking! I love the flavor of the lingonberry. Using turkey, whole wheat egg noodles, and light sour cream makes this a healthy alternative to more traditional dishes.

The first time I had Swedish meatballs was in NYC. My husband and I were there on a business trip and decided to just walk until we found a place to have lunch. We ended up sitting outside at a cute little Swedish place and enjoying the meatballs. A few years later, we went back … Read more →

Looking for a simple dish to make with lots of flavor but no mess? This easy to make dish will be ready with almost no work and definitely no clean up.

1 bunch Swiss chard
2 tbsp butter
1 tbsp balsamic vinegar
salt and pepper to taste

Roughly chop the chard, or rip it into pieces with your hands. Use a very large piece of parchment for this – at least 3 feet. Place the chard on the parchment. Dot with pieces of the butter. Sprinkle the balsamic around then season with salt and pepper. Fold up the paper and bake at 400 for 20 minutes.

When you open the packet, the beautiful color of the chard will please your eyes. The delicate flavors of butter and balsamic emphasize the fresh taste of the chard.

Looking for a simple dish to make with lots of flavor but no mess? This easy to make dish will be ready with almost no work and definitely no clean up. 1 bunch Swiss chard 2 tbsp butter 1 tbsp balsamic vinegar salt and pepper to taste Roughly chop the chard, or rip it into … Read more →

Acorn squash is my new pal, so I’ve been trying it out lots of different ways. I love it in this recipe with chicken and apple.

To make each individual packet:
1/2 cup cooked instant brown rice
1 chicken breast
1/2 cup peeled, roughly chopped acorn squash
1/2 of an apple, cored and roughly chopped
1 tsp olive oil
salt and pepper
1/8 tsp cinnamon
1 tsp thyme
1 tbsp apple juice or cider
1 tsp apple cider vinegar
pinch dried mustard

You can cook the instant brown rice in the microwave in a glass bowl, or use leftover rice you have. Place the rice on the parchment and lay the chicken breast on top. Place the squash and apple on top. Drizzle with the olive oil, sprinkle on the cinnamon, thyme and dried mustard. Season with salt and pepper. Drizzle the juice or cider and vinegar. Fold and bake at 400 for 22 minutes. Allow to rest about 3 minutes before opening.

This is a great entire meal in a packet. The flavors are wonderful for a cold winter or fall night.

Acorn squash is my new pal, so I’ve been trying it out lots of different ways. I love it in this recipe with chicken and apple. To make each individual packet: 1/2 cup cooked instant brown rice 1 chicken breast 1/2 cup peeled, roughly chopped acorn squash 1/2 of an apple, cored and roughly chopped … Read more →

As I’ve mentioned before, I’ve got a freezer full of salmon from our recent Alaska trip, so coming up with new recipes for it is a must! I recently read a great cookbook called Cooking in the South by Johnnie Gabriel, who is Paula Deen’s cousin. One recipe in there is for a salmon dish with a BBQ-like sauce. I actually intended to just make that recipe, but I realized I was missing a key ingredient – ketchup! So I improvised, and here’s the result:

1 pound salmon

2 tbsp melted butter

2 tbsp tamari or soy sauce

1 tbsp yellow mustard

1 tbsp Worchestershire sauce

1/8 tsp onion powder

1/8 tsp garlic powder

4 tbsp condensed tomato soup

1 1/2 tsp apple cider vinegar

2 tbsp brown sugar

salt and pepper

Place the salmon on parchment paper (I was using one large piece, but if you have individual fillets, you can cook them together or separately). Place all the other ingredients in a glass bowl or measuring cup and microwave on high for 2 minutes. Stir it well. Pour half of the mixture over the salmon (reserving half). Fold up the parchment and bake at 400 for 25 minutes. Serve with the reserved BBQ sauce on the side.

This fed two hungry people at my house, but could definitely feed 2 adults and 2 kids who were not famished. The sauce has a great tang and sweetness to it which really complements the salmon. Serving the reserved sauce on the side allows you to add more if you like yours heavily coated in sauce.

As I’ve mentioned before, I’ve got a freezer full of salmon from our recent Alaska trip, so coming up with new recipes for it is a must! I recently read a great cookbook called Cooking in the South by Johnnie Gabriel, who is Paula Deen’s cousin. One recipe in there is for a salmon dish … Read more →

I ate a lot of artichokes as a kid, back when none of my friends knew what they were, so I’m quite fond of them. They’re not the easiest thing to cook though – you have boil them for a long time and then your house smells like artichokes. I came up with a solution for an easier artichoke dish that mimics delicious stuffed artichokes:

12 ounces frozen artichoke hearts quarters
4 tbsp butter (cut into small pieces)
1/8 tsp garlic powder
1 tbsp lemon juice
1/4 cup Parmesan cheese, with 2 tbsp reserved
1/4 cup chopped parsley (I actually don’t chop this, but rip off little pieces with my hands)
salt and pepper

Place all ingredients on parchment. Lightly toss together. Fold up (see instructions on the “technique” page of this blog for details) and bake at 400 for 30 min. Then open the parchment, sprinkle with remaining cheese and return to the oven (leaving the packet open) for about 12 minutes.

The result? a satisfying, full-flavored dish that is is incredibly easy and requires no clean up. This is my new favorite way to make artichokes!

*Reader favorite: this appears in The Parchment Paper Cookbook

I ate a lot of artichokes as a kid, back when none of my friends knew what they were, so I’m quite fond of them. They’re not the easiest thing to cook though – you have boil them for a long time and then your house smells like artichokes. I came up with a solution … Read more →

I really love to cook, but coming up with two vegetables a night gets to be a drag. Sometimes I just feel burned out by vegetables. Giving myself permission to come up with different no pot vegetables has made it all more interesting lately though. Last night I put together this bright and tasty veggie dish that we loved:

1 small zucchini, thinly sliced
1/2 cup bean sprouts
1 tbsp chopped parsley
7 drops sesame oil
3/4 tbsp tamari or soy sauce

Five ingredients in an easy no mess parchment paper packet! I put it all on the parchment then tossed with my hands. I folded it up and baked at 400 for about 15 minutes. It had tons of great flavor and was something completely different (no more carrots and peas, please!). This was enough for two adults. Mr. NoPot even had seconds (which you don’t see him doing with veggies – ever!).

I really love to cook, but coming up with two vegetables a night gets to be a drag. Sometimes I just feel burned out by vegetables. Giving myself permission to come up with different no pot vegetables has made it all more interesting lately though. Last night I put together this bright and tasty veggie … Read more →

I’m still trying to get back on schedule after the holidays. The daily grind, exercising more, and trying to get back to healthy eating is always a challenge at this time of year! However, I still have holiday foods hanging around. For a recent party, I made a spinach artichoke dip. It was delicious, but there was lots left. I don’t think it will freeze well due to the cheese and cream, so I decided to have one last hurrah with it before dumping it. I used it as a sauce for chicken. This is the easiest recipe in the entire world. Put one chicken breast on parchment. Spread 1/4 cup to 1/3 cup spinach artichoke dip on top. Fold it up, bake for 20 min at 400 and enjoy. Spinach artichoke dip is readily available pre-made in the freezer section of the grocery store, or you might have brought some home as leftovers from your favorite restaurant (I did that recently too).

I’m still trying to get back on schedule after the holidays. The daily grind, exercising more, and trying to get back to healthy eating is always a challenge at this time of year! However, I still have holiday foods hanging around. For a recent party, I made a spinach artichoke dip. It was delicious, but … Read more →

You would swear my husband is Greek. He could happily eat at a Greek restaurant every night I think. He even puts feta cheese on his hamburgers. So he was quite happy to devour my Greek chicken in a packet dish.

Here’s the recipe for making just one. Repeat as necessary for as many portions as you would like to make:
1 boneless skinless chicken breast
1 tsp olive oil
salt and pepper (use more than you think you need)
1/8 tsp onion powder
1 whole canned tomato (from a can of “whole tomatoes)
4 artichoke heart quarters from a can or freezer bag
1/8 tsp Greek seasoning
1/4 cup feta cheese
1/2 tsp lemon juice
spring of parsley and oregano (optional)

Place the chicken breast on your parchment. Drizzle olive oil on top and season with salt and pepper and onion powder. Top with tomato and artichoke. Sprinkle Greek seasoning on top then drizzle with lemon juice. Top with fresh herbs if you have them. Fold parchment and bake at 400 for 20 minutes. Let it rest 3-4 minutes before serving.

You would swear my husband is Greek. He could happily eat at a Greek restaurant every night I think. He even puts feta cheese on his hamburgers. So he was quite happy to devour my Greek chicken in a packet dish. Here’s the recipe for making just one. Repeat as necessary for as many portions … Read more →