Robin Takes 5
500 Recipes, 5 Ingredients or Less, 500 Calories or Less, for 5 Nights/Week at 5:00 PM
by Robin Miller
Price: $29.99
ISBN-13: 9781449408459
ISBN-10: 1449408451
Format: Paperback
Size: 7 1/2 x 9 in.
Page Count: 372 pages

“As you find yourself in the throes of spring activities and tax season, with no relief in your family’s busy schedule, you wonder if there’s any hope for dinner that isn’t the takeout variety. Just take a deep breath, because Quick-Fix Robin brings new, delectable solutions. The latest book from nutritionist and Food Network star Robin Miller, Robin Takes 5 focuses on healthful meals made with little fuss. As on her TV show, Quick Fix Meals With Robin Miller, the author makes a point of illustrating how easily you can perform a little food magic: The “5″ in the book’s title pertains to the 500 recipes she has included with five or fewer ingredients to make dinner five nights a week at 5 p.m., with a total of 500 calories — or less.” ––Star-Telegram http://bit.ly/HhdTj9
“Crammed with 500 recipes at under 500 calories each, every one using five ingredients or less, Robin Takes 5 (Andrews McMeel, 2011) is the only cookbook you need for work week dinners. Created and compiled by Robin Miller, the host of Food Network’s Quick Fix Meals, the vast collection of globally-inspired dishes shows you don’t need much to create a fabulous meal – just fresh ingredients and a little ingenuity.” ––Grandparents.com http://bit.ly/y069tG
“From the host of Quick-Fix Meals on Food Network, Robin Miller’s newest cookbook is a must have if you like fast recipes that are also good for you.” ––Taste and Tell http://bit.ly/AkW302
“In my wildest dreams it never dawned on me that delicious dinners could be made with only five ingredients. … That’s why I was intrigued when I recently was offered a review copy of Robin Miller’s Robin Takes 5, which is a cookbook of 500 recipes with five ingredients or less and 500 calories or less. … I think this book would be perfect for someone who is just starting out cooking, or maybe someone who wants to cook at home but doesn’t have a lot of time to commit to it; however, I also think it has its uses for people who cook regularly. For me, this book was a great source of meal inspiration.” ––An Edible Mosaic http://bit.ly/zUcl8L
“The book boosts 500 recipes that have a maximum of five ingredients (not counting oil, salt and pepper). For the most part, these are easy recipes, and they are sophisticated enough to appeal to parents who want more than chicken nuggets and pizza. About 380 of the recipes are for dinner entrees, including cashew-crusted chicken with roasted jalapeno chutney, gruyere-wrapped steaks with port wine glaze, crunchy Asian slaw with fried noodles, and bittersweet fudge with dried cherries. … Icons set off recipes that are perfect for entertaining or have low sodium. All recipes, including desserts, contain less than 500 calories, and many contain less than 500 milligrams of sodium.” ––Winston Salem Journal http://bit.ly/yutBqn
Read More…
— From Robin Takes 5/Andrews McMeel Publishing
Serves 6 • Prep time: 10 minutes • Cooking time: 15 minutes
This is my twist on the classic French salad that also boasts tuna, green beans, and hard-boiled eggs. I decided to leave those items off the pizza, but you can certainly add them after the pizza is cooked. What follows is a unique combination of flavors that works really well on pizza dough.
1 pound fresh or frozen bread or pizza dough, thawed according to package directions
2 cups thinly sliced roasted red peppers
1/2 cup pitted kalamata olives, sliced into thin rounds
1 cup shredded Gruyère or Swiss cheese
1 teaspoon dried oregano
Preheat the oven to 400°F.
Roll the dough out into a large circle or rectangle about ¼ inch thick. Transfer the dough to a pizza pan or baking sheet. Top with peppers, olives, cheese, and oregano. Bake for 15 minutes, until the crust is golden brown and the cheese is bubbly.
Nutrients per serving:
Calories: 322
Fat: 12g
Saturated Fat: 4g
Cholesterol: 20 mg
Carbohydrate: 39g
Protein: 12g
Fiber: 1g
Sodium: 826mg
— From Robin Takes 5/Andrews McMeel Publishing
Serves 4 • Prep time: 10 minutes
Because cooked beets are sweet, it’s great to pair them with tart Granny Smith apples, salty and pungent goat cheese, and nutty, crunchy pistachios. When you create your own dishes, try to pick opposing flavors that will work well together on the plate. It’s all about creating a balance.
2 cups thinly sliced cooked beets (not pickled)
1 Granny Smith apple, cored and thinly sliced
1 tablespoon sherry vinegar
¼ cup crumbled goat cheese
¼ cup shelled pistachios
Combine the beets, apple, and sherry vinegar in a large bowl and toss. Fold in the goat cheese and pistachios. Season to taste with salt and freshly ground black pepper before serving.
Nutrients per serving:
Calories: 156
Fat: 7g
Saturated Fat: 3g
Cholesterol: 7 mg
Carbohydrate: 19g
Protein: 6g
Fiber: 4g
Sodium: 299mg
When dinnertime hits and everyone’s hungry, cooking a full meal can seem like a daunting task. In Robin Takes 5, Food Network star and experienced nutritionist Robin Miller shows us that busy cooks can make delicious, healthy, and quick meals from five ingredients or fewer.
Whether you are cooking for one or are a busy parent feeding the whole family, Robin shows you how to prepare mouthwatering and simple recipes with few ingredients, and each with 500 calories or fewer. Using her background as a nutritionist, Robin includes nutritional information for every recipe. Her recipes are also sodium-conscious. Main dishes with less than 500 mg of sodium per serving and sides and desserts with less than 250 mg of sodium per serving are noted with a helpful icon.
The book’s 500 recipes range from soups, side dishes, and pizzas to hundreds of entrees, including Cashew-Crusted Chicken with Roasted Jalapeño-Mango Chutney, and Gruyère-Wrapped Steaks with Port Wine Glaze. She also includes 50 dessert recipes to satisfy a sweet tooth, such as Orange Marmalade Tart with Chocolate Covered Amonds. Robin also notes recipes that are great for entertaining and the holidays with a special icon.
With an arsenal of Robin’s best recipes, you will consider yourself armed for mealtime. The next time the clock strikes 5:00 pm, and you want both noshing and nourishment, check out Robin Takes 5.
Robin Miller has been a food writer and nutritionist since 1990. She is the author of a best-selling cookbook, Quick Fix Meals, and the star of the popular Food Network show Quick Fix Meals with Robin Miller. Robin’s recipes and nutrition features have appeared in media outlets including the TODAY show, The Early Show, Good Morning America, Live! with Regis & Kelly, Cooking Light, Health, Fitness, Fit Pregnancy, and Woman’s World. Robin has a master’s degree in food and nutrition from New York University. Robin also has a weekly blog, Robin’s Healthy Take, at www.foodnetwork.com/healthyeats.