Stir-fried chicken and vegetables; chicken and dumplings.
Garlic-lime chicken breasts with olives.
Jamaican flank steak; steak fajitas; cheese steak sandwiches.
Cooking with Thanksgiving leftovers. With Robin Miller.
Beef brisket.
Sloppy Joes; beef and cheese lasagna; tacos.
Holiday meals using fully-cooked turkey and honey baked ham.
Sweet and sour pork; chicken with rosemary; chicken and vegetable pot stickers; pulled pork sandwiches.
Italian pasta puttanesca; chicken with a tomato chutney; crabmeat salad.
Breakfast recipes.
Chicken; barbecue-roasted salmon; pasta with roasted vegetables; mashed potatoes; salad with light dressing.
Quick and easy comfort food.
Quick fix dinners are in the bag when you use your pal, the resealable plastic bag. I’ll show you how to make dinner a snap by putting prepped ingredients for three different entrees in a tidy bag and then refrigerating it till it’s ready to be cooked and eaten. Get this all done on Sunday so weekday dinners are a matter of opening a bag and throwing in an easy side dish.
Robin takes advantage of spring's bounty by making three fast and fresh meals, including Lamb Chops and Asparagus, Chicken Piccata With Artichokes and a creamy Leek Pasta.
The slow cooker makes a world of colors and flavors possible on busy weeknights. Robin makes comforting Maple Orange Chicken and Squash, plus a Creole Black Bean Soup. Then she uses the leftovers to make an easy White Pizza.
Lump crab meat, fresh or canned, is a versatile start for a week of quick fix meals. Robin kicks things off with some delicious Crab Cakes that morph into creamy Chowder, Stuffed Poblano Peppers and even a crowd pleasing hot dip.
Robin makes a delicious pork loin to get a head start for a week of diverse and delicious meals. Pork Tenderloin translates into fun Wonton Soup and easy Pork Fried Rice later in the week.
The slow cooker cuts Robin's kitchen workload in half with fast and healthy recipes starring chicken, veggies and fish. Plus, Maple Grilled Pineapple Rings provide a sweet serving of daily fruit.
By preparing a boneless beef roast early in week, Robin saves time later when she's creating her menu. She shows you just how it's done.
Robin goes international with a slew of healthy and delicious recipes that build on each other. A platter of roasted veggies becomes a Morroccan Stew and Eggplant Caponata. Chicken Kebabs turn into another meal of Chicken Curry.
Robin makes a round of quick fix meals that won't break the bank and they're all based on ground turkey. She stuffs it with blue cheese for tasty burgers, works it into a hearty stew and turn it into souvlaki sandwiches.
Grilling is the ultimate quick fix, and Robin is prepping two meals: Asian Beef Kebabs and Citrus Grilled Shrimp. Leftover grilled beef kebabs lend their smoky flavor to a lo mein dish later and grilled plums become dessert.
Robin shares a week's worth of outdoor eating that's ready to go, with a healthy grilled peach dessert to top it off.
Don't get cooped up with the same old recipes week after week. Robin makes two unique dishes using rotisserie chicken and then an easy Shrimp Marinara. And for dessert: Ice Cream Banana Splits With Warm Sauteed Bananas.
Why cross the road for takeout when you can throw together speedy weeknight meals? Robin spends a little extra time in the kitchen over the weekend to make Oven-Baked Herbed Chicken and uses it as a base for easy weeknight meals.
Robin gets ahead by finding three creative ways to use a simple pork loin. She makes Chile Seared Pork With Pineapple Salsa, radicchio cups stuffed with pork and rice, and pork roast with a cumin-berry sauce.
Roasted orange chicken is the centerpiece of three affordable, versatile and quick meals. A smoky orange roasted chicken finds it's way into quesadillas, Thai Chicken Salad and more.
Robin makes an Asian-style peanut sauce with simple pantry-staple ingredients in just minutes. This nutty and delicious concoction plays into a week of fresh-tasting meals.
Robin gets "stick to your ribs" flavor using a slow cooker for two tasty weeknight meals: Barbecued Ribs with easy sides and a Stuffed Squash. Then she puts a barbecue twist on pizza and a dessert Apple-Cranberry Galette.
The slow cooker does the work for you in two hearty and heartwarming meals; Robin's vegetable minestrone and a lamb stew with lentils. Plus she makes a light pasta salad and spruces up store-bought sugar cookies.
Don't call it leftovers! Robin makes clever use of extra food from one meal to the next in easy weeknight meals by planning ahead and getting creative.
From Mexico to Morocco, Robin gets inspiration for three fast weeknight meals on the fly, like Moroccan-style Tilapia With Mango and chicken taquitos. For dessert, Robin uses a surprise ingredient to create light Berry Napoleons.
Steak is the answer for two quick meals. Robin grills a double batch one night for a steak dinner and slices the rest for a healthy arugula salad later. Plus a pasta dish packed with veggies makes it to the table in minutes.
Baked ziti freezes well, so Robin makes a double batch and banks one for a rainy day. Pork loin is a terrific freezer staple, too, and will yield enough for two delicious dinners without much work.
Flavorful meals can be made in a flash with a game plan. Tuna Steaks take center stage in two weeknight meals -- first, with a side of Sauteed Green Beans, and later in a delicious Nicoise Salad.
Robin makes a quick Italian feast that includes spaghetti and meatballs topped with a homemade sauce, halibut puttanesca and a Parmesan chicken dish. She rounds everything out with a quick fix tiramisu for dessert.
Never fear, spooky fast meals with a kid-friendly Halloween theme are here. All eyes (and eyeballs) are on a tasty turkey tenderloin served with "intestine" noodles and carrot fingers. Dessert is to die for - RIP cake.
Robin shares an easy way to make a flavorful Roast Turkey With Stuffing, then turns it into a hearty Shepherd's Pie for later in the week. And Pumpkin Pie is reborn as elegant Espresso Cakes.
Robin and her dad are whipping up elegant family favorites that are good for celebrating with company or a festive weeknight meal. Cornish Hens, Pan Seared Ham and Chutney, Croque Monsieur; it's all good and easy, Robin's way.
Versatile turkey tenderloins make a quick fix for two meals this week. Also, Robin spends a little extra time on her prep day to make vichyssoise a snap during the busy week. And for dessert, a giant pizza cookie.
Who says risotto has to take a long time? Robin shares her quick fix method for making the Italian classic in advance and then uses it in two delicious meals.
Robin's serving up a trio of delicious dinners and a salad that only require five ingredients. Her menu includes Apricot-Glazed Pork, Chicken With Pistachio-Parsley Pesto and Broccoli and Cheese Calzones.
Baked chicken breasts with Green Spinach-Horseradish Sauce make a great dinner, but why stop there? Robin makes her chicken multi-task later in the week in some delicious sandwiches.
Robin wraps plump scallops in bacon and serves them with a jalapeno-papaya sauce. She also preps pizza with a twist and the easiest Wild Mushroom Soup ever.
With a little prep work and a quick fix game plan in place, dinner this week is a breeze. Robin's menu includes Shrimp in a Salsa Verde, an incredibly flavorful pasta dish and Parmesan Seared Chicken.
Need dinner in a hurry and didn't get to the store this week? Don't worry, just break open the pantry. Robin's got three great and easy meals to make with ingredients you probably already have on hand.
Robin starts off with a quick fix take on a British Isles classic, Fish 'n' Chips, and uses the tender leftover fish for Baja-Inspired Fish Tacos. For a third easy meal, she makes Vegetable Quiche served with a simple salad.
Robin gets dinner ready in a flash with a quick fix game plan. She gets ahead for the week by sauteing a slew of vegetables. These land in two totally different recipes -- talk about saving time!
A little prep work in morning makes three delicious dinners with the help of a slow cooker. Robin share recipes for Chicken Gumbo, Parmesan Sage Pork Loin and a Pasta Dish that's loaded with flavor, thanks to leftover ingredients.
After a long day, you want dinner to be ready pretty darn quick! Robin shows you some weeknight meals that come together in a snap, like coconut shrimp and cream of broccoli soup.
What's for dinner? Robin gears up for three weeknight meals on the fly with flavors from Southeast Asia to the Southwest US.
From a flavorful flank steak to a batch of salmon steaks that do double duty, Robin grills a trio of quick fix meals that come together in no time. And for dessert, Grilled Orange Slices topped with a Raspberry Fudge Sauce.
Robin shares two delicate dishes that are sure to make you an instant gourmet: Cashew-Crusted Salmon with Bok Choy and Honey-Teriyaki Chicken with Sesame Seeds, Cellophane Noodles and Snap Peas.
A tasty trio of textures are on the menu with Robin's Chicken Rollatini, Pistachio-Crusted Tilapia with Chard and Shrimp with Lemon-Chive Tartar Sauce.
Robin settles in with a soul-soothing menu of rainy day dishes, including Slow Cooker Ginger-Soy Short Ribs and Green Rice with Lime, Vegetarian Paella and Slow Cooker Split Pea Soup with Chorizo.
Robin shares a trio of jazzed-up dishes to take you through the week. On the menu is Cheese Steak Egg Rolls with Ranch Pepper Rings, Seared Steaks with Bourbon-Thyme Pan Sauce and Clams with Breadcrumbs Over Angel Hair Pasta.
Robin shares an impressive dinner menu that's easy enough to prepare any night of the week. Recipes include Roasted Wild Salmon, Singapore Pork Satay iwth Lemon-Curry Rice and Pork Chops in Creamy Champagne Sauce.
Robin goes back to her roots with some favorite rustic Italian dishes, including Chicken Breasts with Fire-Roasted Tomato Sauce and Braised Clams in Parsley Broth and Peas.
Robin uses her Quick Fix finesse to take comfort food to a whole new level. On the menu is Chicken Soup with Cornmeal Sage Dumplings, Artichoke Puree with Crispy Shrimp and Lime, and BBQ Shrimp Pizza.
Robin brings the decadence of dining out home with her delightfully easy Baked Ricotta Bowls, Pan-Seared Chicken with Porcini-Chestnut Sauce and Garlic and Herb Cheese-Glazed Sirloin.
Robin shares a quick fix twist on osso bucco with her "Braised" Halibut with Grilled Corn Cakes. And, for later in the week, she makes London Broil with Ale Au Jus and Roasted Onions and a Halibut "Lobster" Roll.
Robin uses olives and anchovies as the base for three delicious dinners: Olive Tapenade Crusted Chicken, Drunken Clams Over Cappellini and Chicken Breasts with Glazed Peaches.
Robin treks around the globe with a week of slow-cooked international dishes full of world-class flavor, including Chipotle-Lime Chicken Thighs with Jamaican Rice and Peas and Moroccan Brisket with Red Onions and Apricot Couscous.
In a nod to Julia Child, Robin creates two delicious yet different recipes from the same chicken. Plus, she takes a side trip the sea with her Pan-Seared Sea Bass with Olives, Tomatoes and Oregano Brown Rice.
Robin shows that the most satisfying meals can come from the simplest of ingredients with her Neapolitan Eggplant Parmesan, Pan-Seared Calamari with Spicy Marinara Over Linguine and Buffalo Chicken with Roasted Sweet Potatoes.
Robin shares four innovative recipes that come together in no time using her morphing strategy, including Roasted Miso Salmon and Chicken with Orange-Sage Sauce.
Robin re-creates the fine dining experience at home with quick fix recipes, including Cheese Tortellini with Porcini Pecorino Sauce and Flank Steak with Merlot Mushrooms and Pearl Onions Over Toasted Polenta.
Robin whips up some delightfully ghoulish treats for Halloween. On the menu is Vampire Chicken-Beet Salad with Scallions and Goat Cheese and Onion Toasted Ghouls, Bat Wings with Bog Dip and Sinking Hands, and Screaming Crab Melts.
Robin entertains her inner child as she glazes, bakes, wraps and dunks through three recipes, including Buffalo Chicken Calzones with Blue Cheese Dip and Grilled Flank Steak with Bacon Balsamic Glaze.
Robin sets new standards with three flavorful dinners and a dessert that every family can enjoy. Recipes include Thai Turkey and Rice and Peanut Butter and Jelly Swirled Ice Cream with Vanilla Cookies.
Robin enlivens a turkey dinner with Artichoke-Sausage Stuffing, then folds the leftovers into Black Bean Empanadas. Finally, she highlights Mustard Wonton Chips with Seared Tuna with Lemon-Wasabi Dressing.
Pork takes center stage, giving star performances in Robin's dishes. On the menu is Mandarin Beet Salad, Tangy Roasted Pork with Duck Sauce, Pork Panini with Two Cheeses, Fennel Slaw and Anita's Impossible Buttermilk Pie.
Robin celebrates the holidays with memorable non-traditional dishes, including Stuffed Pork Loin with Butternut Squash and Blue Cheese and Charred Calamari with Roasted Garlic Broth.
Fish and fowl get the big-taste treatment in Robin's kitchen. On the menu is Beer-Battered Tilapia with Red Chile Mandarin Orange Sauce, Chicken in Parmesan Chive Cream Sauce and a colorful Madras cocktail to wash it all down.
Robin creates four flavorful meals that are as light as they are satisfying: Chicken Stroganoff, Mediterranean Shrimp Wraps, Grilled Shrimp with Citrus Dipping Sauce and Grilled Chicken with Spicy Ginger Vinaigrette.
Robin's plan-ahead strategy keeps stress low and flavors high with her Crispy Pork Fried Rice, Pork Chops in Creamy Champagne Sauce, Halibut with Anchovy-Stuffed Olives and a Bay Breeze Bliss cocktail.
Robin cooks up three easy comfort food classics: Slow-Cooked Chili in Cheddar Bowls, Classic Onion Soup with Gruyere and Honey-Glazed Grilled Calamari Over Wilted Spinach with Capered Couscous.
Robin prepares three main dishes and a dessert that use only five ingredients each, proving that quick and easy can mean bold and flavorful.
Robin prepares three delightfully different -- and easy -- meals with time leftover for a sweet Cherry Parfait.
Robin focuses on roasting and grilling, then throws in a quick simmer for her Linguine with Roasted Salmon and Lemon, Grilled Chicken with Brie, Teriyaki Roasted Salmon with Oranges and Chocolate Caramel Fondue.
Robin plays meal matchmaker with sides, sauces and spices. On the menu is Sage Pesto-Crusted Turkey Tenderloin, Island Rice, Chefs Salad with Applewood Smoked Bacon Turkey and Grilled Shrimp with Coconut Curry Dip.
Robin ensures maximum flavor in minimum time by focusing on a few delicious details. On the menu is Upside-Down Sausage and Mushroom Pizza, Spicy Wok-Seared Shrimp, Shrimp Cakes with Mustard Remoulade and Strawberry Daiquiris.
Robin's got the week covered with dishes to suit your mood and schedule, including Pan-Seared Catfish with Roasted Red Pepper Sauce and Pork Chops with Orange Soy Glaze and Udon Noodles.
Robin plays Goldilocks as she gets the temperature just right on these recipes: Mexican Fondue, Strawberry Soup, Pan-Seared Scallops with Sesame Sauce, and Scallop Salad with Strawberries, Cucumber and Gorgonzola.
Robin brings main courses to life with fresh and vibrant complementary salads, including Greek Pizza with Mixed Cherry Tomato Salad and Roasted Chicken with Honey-Mint Dressing and Green Apple-Parsley Salad with Bacon.
Even the most loyal meat-lovers will enjoy the vegetable surprise these dishes hold, including Maple-Glazed Pork Chops with Brussels Sprouts and Spinach Fettuccine with Clam-Butter Sauce and Diced Tomatoes.
Robin combines flavors and textures guaranteed to soar effortlessly, including Mexican Chopped Salad with Toasted Cumin Vinaigrette and Roasted Chicken with Goat Cheese-Macadamia Nut Crust and Parsley-Pimento Couscous.
Robin invigorates main ingredients with exciting sauces and toppings. Recipes include Chicken with Green Curry Sauce, Tuna in Tomato-Tarragon Broth and Frozen Yogurt with Cinnamon-Spiked Blueberry Sauce.
Robin takes workweek favorites worldwide by adding exciting international flavors. On the menu is Grilled Chicken with Jalapeno Caramelized Onions, Salsa Rice with Black Beans and Corn and Island Quesadillas with Lime Sour Cream.
Robin keeps meals exciting with surprising flavors and contrasts sure to tantalize the taste buds. On the menu is Plum Pizza with Ricotta, Grilled Chicken Curry, Grilled Calamari Radish Salad and Chicken and Date Pastilla.
Robin brings the zing of veggies, herbs and spices into the kitchen for fresh accents on hearty meals, including Roasted Asparagus Soup with Sun-Dried Tomatoes and Parmesan Croutons and Peppercorn Brisket.