After a long day, the last thing anyone would want to do is spend extra time washing dirty pots and pans! We’ve cut down the clean-up time with these quick and easy sheet pan dinner recipes.

Just line them with aluminum and enjoy the time you’ve saved with some well-deserved dessert!

1. Easy Miso Cod (above)

Made famous by celebrity chefs Nobuyuki “Nobu” Matsuhisa and Wolfgang Puck, the pairing of miso and cod is, well, like peanut butter and jelly…they belong together. Though super-simple to make, remember to plan ahead because the longer the fish marinates, the better.


Miso Marinade

3/4 cup sake
3/4 cup mirin
1 cup white miso paste
2 tbsp soy sauce
1/2 cup packed brown sugar

6 (6oz) cod fillets (can also use halibut or sea bass)


1) For the marinade, combine sake and mirin in a medium sauce- pan over high heat. Boil for 30 seconds. Turn heat to low and add miso paste and soy sauce, stirring until the paste is completely dissolved. Add brown sugar and turn the heat back to high, stirring continuously until sugar has dissolved. Remove from heat and cool to room temperature.

2) Pat the cod fillets dry with paper towels. Place fish in a large resealable plastic bag and pour in the marinade. Refrigerate 12-24 hours, turning fish occasionally.

3) Preheat oven to 450°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.

4) Remove fish from marinade, lightly wiping off any excess marinade clinging to the fillets. Place cod on prepared baking sheet and bake 6-7 minutes. Finish fish under the broiler, 2-3 minutes, to get a glaze on top.

Serves 6


Photo: Johner Images/Getty Images

2. Quick Miso Eggplant

I love it when I can describe a vegetable as tasting like crème brûlée. This dish, also known as nasu dengaku in Japanese restaurants, is eggplant transformed into a melty, creamy, sweet and salty treat. Long, narrow and glossy deep purple Japanese eggplants, with their delicate flavor and thin skin, lend themselves perfectly to being baked. Once tender, the flesh is topped with a nutty-tasting miso mixture and broiled until caramelized and bubbly. Whether using chopsticks or a dessert spoon to scoop it out, you’re going to love this melt-in-your-mouth velvety vegetable.


Miso Glaze
3 tbsp sake
3 tbsp sugar
2 tbsp mirin
1 tsp fresh lime juice
4 tbsp white miso paste

4 Japanese eggplants
1 tbsp vegetable oil
1 tsp sesame seeds


1) Preheat broiler to high heat. Line a baking sheet with aluminium foil and coat with non-stick cooking spray.

2) For the miso glaze, in a small saucepan, combine sake, sugar, mirin and lime juice. Bring to a gentle boil over medium heat. Whisk for 2 minutes to dissolve sugar. Reduce heat to low and whisk in miso paste. Continue cooking 2 minutes, stirring often. Remove from heat and set aside.

3) For the eggplants, slice each one in half lengthwise, leaving stems on. Using the tip of a sharp knife cut a crisscross pattern into the flesh of each eggplant piece. Brush the cut side with vegetable oil and place cut side down on prepared baking sheet. Broil 3 minutes, flip pieces over and cook another 3-4 minutes. Remove from oven and spread miso mixture thickly onto each eggplant and sprinkle with sesame seeds. Place back under broiler for 1-2 minutes, until glaze is bubbly watch carefully so they don’t burn.

Serves 4


Photo: Ian Garlick/Getty Images

3. Baked Crab Cake with Creamy Mustard Sauce

Maryland gave us Babe Ruth, Frank Zappa, and the golden glory of crab cakes. It might be difficult to compete with the masters of the Chesapeake – Faidleys, G&M, Angelina’s, timbuktu – but our delectable version strikes the perfect balance between seasoning and the stuffing that keeps this sweet delicacy from falling apart while still show- casing the luscious lump meat.


Crab Cakes

1 large egg, lightly beaten
1 cup soft fresh breadcrumbs (4-5 slices of crustless bread processed in food processor until coarse crumbs)
1/4 cup mayonnaise
1 tbsp Dijon mustard
1 tsp fresh lemon juice
1 tsp Worcestershire sauce
1 tsp chopped fresh thyme
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/8 tsp cayenne pepper
1 lb (approx. 3 cups) crabmeat, drained well, cartilage removed, crabmeat flaked
1/4 cup yellow cornmeal
2 tbsp olive oil

Creamy Mustard Sauce

2 tsp vegetable oil
1 small shallot, finely diced
1/4 cup dry white wine
1/2 cup mayonnaise
1/2 cup sour cream
1 tbsp Dijon mustard
1 tbsp seed mustard
1 tbsp honey
1/4 tsp kosher salt


1) For the crab cakes, preheat oven to 375°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.

2) In a medium bowl, combine egg, breadcrumbs, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, thyme, salt, pepper and cayenne pepper stir to combine ingredients. Add crabmeat and mix well.

3) Using moistened hands, shape crab mixture into 12 patties, 1/2-inch thick. Place cornmeal in a shallow dish, dip patties in cornmeal, turning to coat both sides. Place on prepared baking sheet, bake 10 minutes, flip and bake another 10 minutes, until slightly golden.

4) Remove from oven. In a large skillet, heat olive oil over high heat. Add crab cakes and brown 1 minute on each side to get a golden crust. Remove and serve with creamy mustard sauce.

5) For the creamy mustard sauce, in a small saucepan, heat vegetable oil over medium heat. Add shallots and sauté until softened, about 2 minutes. Add white wine and simmer until wine is almost evaporated, about 3 minutes. Set aside to cool.

6) In a blender, combine mayonnaise, sour cream, Dijon mustard, seed mustard, honey and salt. Add shallots and blend until smooth. Serve with crab cakes.

Yield: 12 appetizer crab cakes and 11/4 cups mustard sauce


Photo: Lauri Patterson/Getty Images

4. Twice Baked Stuffed Potatoes

Looking for one hot potato? These Twice-Baked Stuffed Baked Potatoes bring major pizazz to the oft-times boring spud. Baked to perfection, the creamy insides are scooped out, mashed with butter and mixed with cheese and sour cream. The potatoes are then re-stuffed and baked until golden brown beauties emerge!


6 large baking potatoes
2 cups sour cream
1/2 cup shredded cheddar cheese
1/4 cup butter, softened
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 cup freshly grated Parmesan cheese


1) Preheat oven to 400°F.

2) Scrub each potato and pat dry. Use a fork to pierce each potato in several places. Bake the potatoes directly on the oven rack for 50-60 minutes or until tender and easily pierced with the tip of a knife.

3) Remove from oven and cut the potatoes in half lengthwise. Using a small spoon carefully (don’t go too deep or you’ll rip the skins) scoop out the flesh from inside the potatoes and place in a medium bowl.

4) Line a baking sheet with aluminum foil. Arrange potato shells on baking sheet and return to oven until they are slightly crisp, about 10 minutes. Meanwhile, using a potato masher or fork, mash potato flesh and stir in sour cream, cheddar cheese, butter, salt and pepper.

5) Spoon potato mixture back into the potato shells mounding them high and sprinkling each potato with Parmesan cheese. Bake for 15 minutes.

Serves 8-10


Photo: Lauri Patterson/Getty Images

5. Baked Tortilla Chicken

Looking for a chicken recipe that’ll turn your family dinner into a fiesta? You’ve found it. Not only is this Baked Tortilla Chicken delectably juicy, crusted in crunchy tortillas and cheesy cheddar, but it’s also served with a creamy avocado dip full of Southwestern flavors. ¡Ay, caramba!


Tortilla Chicken

6 boneless, skinless chicken breast halves
1½ cups sour cream
2 tbsp packed brown sugar
2 tsp chili powder
1 tsp chopped fresh thyme
1 tsp kosher salt
½ tsp freshly ground black pepper
½ tsp garlic powder
2½ cups panko (Japanese breadcrumbs)
2 cups crushed tortilla chips
1 cup shredded cheddar cheese
½ cup (or ¼ cup depending how much spice you like) jarred jalapeno peppers, dried off and chopped

Avocado Dip

½ cup mayonnaise
½ cup sour cream
2 ripe avocados, peeled and pit removed
2 tbsp fresh lime juice
¼ tsp ground cumin
¼ tsp cayenne pepper
½ tsp kosher salt
¼ tsp freshly ground black pepper


1) For the chicken, place chicken breasts between 2 sheets of wax paper and pound to even thickness, about 1/2-inch thick.

2) In a large bowl, combine sour cream, brown sugar, chili powder, thyme, salt, pepper and garlic powder. Add chicken and toss to coat, cover and let marinate in the refrigerator for 2 hours.

3) Preheat oven to 425°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.

4) In a large bowl, combine panko, tortilla crumbs, cheddar and chopped jalapenos. Remove chicken from marinade and coat each piece with panko mixture, pressing down so coating sticks well to each piece. Place on prepared baking sheet and bake 20-23 minutes, until golden and cooked through.

5) For the avocado dip, place mayonnaise, sour cream, avocado, lime juice, cumin, cayenne pepper, salt and pepper in a food processor. Blend until smooth, about 30 seconds. Serve alongside chicken but if you’re not eating it immediately, place avocado pit in the bowl to keep the dip from turning brown. Cover and refrigerate until ready to use. This dip yields 2 cups.

Serves 6

Authors of bestselling cookbooks Bite Me, Bite Me Too and Lick Your Plate, saucy sisters Julie Albert and Lisa Gnat love eating, feeding, entertaining and dishing up easy recipes at