Queen of Quick Fix Meals

Need to get organized in the kitchen? Want help in planning nutritious meals that don't take a lot of time to prepare? Tired of the same old humdrum?

Robin Miller, popular host of the Food Network's "Quick Fix Meals," was online Wednesday, March 19, at Noon ET to help answer these questions and to discuss her new book, Robin to the Rescue.

Miller is a nutritionist and although the food isn't 'diet' she keeps health at the top of her list and tests her recipes with both full fat and low fat ingredients to make sure they taste good both ways. She lives with her husband and sons in Arizona.

A transcript follows.

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Robin Miller: Hi! This is Robin Miller here! I'm excited to be doing this chat with you! And, I'm super excited about my new cookbook Robin to the Rescue. With 200 recipes and useful tips, I'm sure I can help everyone get weeknight meals to the table in a flash! Delicious meals too! I look forward to your questions!

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Andrew, Washington, D.C.: I really don't understand the concept in one of your shows of using a little bit of one dish in another, and then a little bit of that dish in another, etc. It seems a bit gimmicky to me. Why not just make three separate dishes? What's the point?

Robin Miller: The point is to save time. If I'm roasting chicken, I like to make extra to I don't have to take that extra 25-30 minutes later in the week. I cook extra pasta so I can use it in two separate dishes. I make extra sauces so I can transform them in unique, delicious meals. It's no gimmick, it's my life.

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Freising, Germany: When comparing both taste and nutrition, what do you think is the most underrated source of both?

Robin Miller: I'm not sure I understand this one! Can you clarify?

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Downtown D.C.: Time for the perennial favorite chef question - what would your last meal consist of?

Robin Miller: Hmmmm. Pizza with pesto sauce, mushrooms, broccoli and lots of cheese. And lots of chocolate. :-)

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Connecticut Ave and M Street, D.C.: Hi Robin,

What are your top 3 must-have pantry staples that you always keep stocked to ensure that dinner gets on the table quickly on a weeknight?

Robin Miller: Pasta, rice and fresh vegetables for steaming. I also keep lots of dried herbs and spices and loads of chicken, steak, ground beef and turkey, fish and shellfish in my freezer - ready for a quick thaw! Also, canned tomatoes and roasted red peppers (when spruced up with those dried herbs and spices) can turn my pasta, rice, veggies and frozen meats into a complete meal!! I have a complete pantry list in Robin to the Rescue.

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Washington, D.C.: Robin,

Is your book formatted similar to your show? Is each main ingredient incorporated in several additional recipes intended for days later in the week? Love your show!

Robin Miller: Thanks for the kind words! Yes, my book is just like my show. Each recipe gives you several options for how you can get it to the table, meaning I explain how you can prep in advance, make it a "meal kit", morph the extras into completely new dishes, "slow cook it", and "bank a batch" in the freezer for enjoying later. I also have 5 ingredient recipes and ideas for swapping all kinds of ingredients. I think you'll love it!

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Arlington, Va.: I am trying to do more cooking ahead and freezing for later to make the weeknights easier. It can be hard to tell what recipes work well for this. Are there any "rules of thumb" to help pick what kinds of foods or ingredients freeze especially well? Thanks!

Robin Miller: It's great to have food "banked" in the freezer so you can pull out a fabulous meal at a moments notice! There are no "real" rules, but the only food I find that doesn't freeze well is potatoes. They turn to mush upon thawing. I recommend freezing your meals in small portions so you just thaw what you need each time. And, make sure to date your frozen foods so you know how long they've been in there! I try to use frozen foods within 3 months. Good luck!

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New York, N.Y.: Hi Robin,

Thanks for doing this chat. I really like the concept of your show where you make several batches of something to use it in later recipes.

What do you think the direction of the Food Network is going? It seems like they are cutting back on the regular shows to bring in more diverse, upbeat, and "interesting" shows. I hope they plan on keeping the standards!

Robin Miller: Thanks for the nice words! I'm not sure exactly where the direction is going. There HAVE been many changes, I guess to shake things up! I'm sure there will always be the "go-to" shows for people who want mealtime solutions each week!

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Washington, D.C.: Robin, when I'm stressed out at work (which happens a lot these days), I often feel like the best I can do is make some tortellini when I get home and eat that with a little olive oil mixed in. My stomach, however, is starting to show the results (as in, I'm gaining weight). Any tips for fast, non-fattening comfort food for a stressed out pastaholic?

Robin Miller: Very funny (pastaholic)! I suggest you keep pasta cooked in your fridge for when you get home (cook it in advance). By the time you wait for your tortellini to cook, you're probably starved and overeat. And, turn the pasta in a pasta primavera by adding lots of steamed fresh broccoli, carrots, mushrooms, and zucchini. The nutrients in the vegetables will be great for you and they'll help satisfy you without stuffing. I suggest a light red sauce with some freshly grated parmesan cheese. You'll survive and your waistline will thank you!

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Robin Miller: Be sure to check out Robin to the Rescue for lots of time-saving ways to get weeknight meals on the table in about 20 minutes.

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Robin Miller: For the first time in my cookbooks, I've added a SAUCE index, which includes dips, marinades, dressings, pestos, and chutneys. You can turn ordinary chicken into something spectacular in just minutes!

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Robin Miller: Another first for my cookbooks - I've included a "Have it Your Way" sidebar for many recipes so you can mix and match ingredients to get the perfect meal. Whether it's substituting ground turkey for beef or basil for cilantro, you can truly create a meal that you'll love.

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Robin Miller: Be sure to check out my Quick Fix Stash in the front of the cookbook - it's just 2 pages but it's crammed with useful information for setting up your kitchen so you can make any meal in the cookbook ANY night of the week!

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Stuck at my desk, Md.: I'm always looking for family-friendly (albeit fairly adventurous family) vegetarian meals that don't take hours to make. Any suggestions?

Robin Miller: Have you tried the new quick-cooking brown rice (Uncle Ben's)? It's awesome and takes just 90 seconds to heat. You can serve that under a mixture of fresh vegetables, beans, diced tomatoes, basil, and oregano for a fabulous Italian-style meal. For a North African meal, take those same canned tomatoes and add curry powder, chickpeas and cilantro and serve the mixture over couscous. Thai inspired? Create a sauce of peanut butter, soy sauce, sesame oil and enough vegetable broth to make a thick sauce and toss the mixture with cook pasta noodles! Have fun and think global for inspiration!

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NW D.C.: Favorite tips for cooking for one?

Robin Miller: Don't skip cooking just because it's for one! Cook as if you're cooking for two (make two chicken breasts, cook a pork tenderloin, roast 2 salmon fillets) and enjoy the leftovers later in the week! Even singles deserve great meals!

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Maryland: Hi Robin -- just curious -- is your show filmed in studio or at your home?

Robin Miller: I shoot my show in the Food Network studios in New York. Chelsea Market. It's the same studio where Rachel, Iron Chef, Emeril, and Guy Fieri film!

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Richmond, Va.: It's hard for me to understand how some other chefs call dishes nutritional when they're so high in sodium. Can you recommend some good quick meals with healthy sodium levels? Thanks!

Robin Miller: All of my meals take sodium into consideration (I'm a nutritionist so it's important to me). I use reduced-sodium soy sauce and other bottled sauces and I always opt for reduced-sodium broths. For quick meals, stick to REAL foods (meat, fish, fresh vegetables) - it's the processed foods (canned foods, prepared sauces) that really pack in the salt.

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Tysons Cubicle: What's your favorite ingredient to stretch?

Robin Miller: Good question - I don't think I've met an ingredient I HAVEN'T stretched! I think because chicken is so mild in flavor (AKA bland!), it takes on many forms and flavors without feeling like leftovers.

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Robin Miller: Be sure to check out my Soups and Starters chapter in Robin to the Rescue. I've got everything from soups (Wild Mushroom Soup with Arugula & Walnuts, Chicken Gumbo, and Three-Onion Soup with Cheese Smothered Toast) to dips (Roasted Garlic-Artichoke Dip, Red Pepper Hummus), to small bites (Veggie Pot Stickers, Spinach-Cheese Calzones, and Wild Mushroom Turnovers with Romano Cheese). Yum!!

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Chicago: Hey Robin! I'm getting married soon and am slightly terrified about how to go from eating cereal for dinner to having to provide actual meals for my husband and me. He doesn't cook (and doesn't want to learn) and I actually DO like to cook, but find myself short on time when it comes to actually doing it. Help!!

Robin Miller: Congratulations!!!! Don't be scared - you're gonna have a blast. Just start small, with simple recipes that boast loads of flavor. Many of my recipes in Robin to the Rescue have less than 10 ingredients and I have a BUNCH that are 5 ingredients or less! You can get loads of flavor (and a VERY impressed groom!) with a few simple, flavorful ingredients. Build your confidence and the next thing you know, you'll be entertaining the neighbors! Good luck!!!

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Chickenville, USA: I'm working on recipes for the next National Chicken Cooking Contest, which will have a special (i.e. $$$!) prize for the recipe that "best reflects emerging trends" in chicken. If you wanted a shot at winning that prize, what would you enter?

Robin Miller: I think Spanish flavors are all the rage. Think about using smoked paprika, saffron, flavored salts, olives, sundried tomatoes, roasted red peppers, anchovies, and cured meats and you could score the prize! Good luck!

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Upstate New York: I'm a mom of three small (but picky!) children. They will not try new foods and thus I find myself serving them mac and cheese and (homemade) chicken fingers far too often. Any thoughts on how to get kids to eat a wider range of foods? Or how to morph my standards into decently delicious meals for my hubby and me? I'm at my wits' end.

Robin Miller: Don't fret - we've all been there. The way I got MY kids to eat a variety of healthy foods was to include them in the cooking process. When they feel included, they're more likely to try the outcome. Let them help prep ingredients, cut herbs (with kid-safe scissors), stir, crack eggs, sample for "seasoning", and things like that. It's great for bonding too! And, if your kids have a favorite sauce or dip, serve fresh vegetables with that to get them started and willing to try new things. You can always "lose" the sauce and dip later!

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Anonymous: So who is YOUR fave on-air cooking show host? Least fave?

Robin Miller: That's a tough one because I think everyone is cool for different reasons! Bobby is a doll, Guy Fieri is a blast, Paula is a sweetheart, Ingrid's got spunk, Sandra Lee is hilarious, Emeril is adorable, etc., etc., etc.!

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Flavor vs. Nutrition: Hi Robin, I didn't ask the original question, but I do have a follow-up on this subject... You're a nutritionist - how do you handle the battle between wanting to make/eat rich, high calorie yet TASTY food when you know you SHOULD be eating light, low-cal (yet often bland or unsatisfying) food? That's a daily struggle for me.

Robin Miller: I don't believe that eating light and bland go hand-in-hand. I always cook light and flavors soar. You just need to pick the right ingredients. Lots of fresh herbs, dried spices, roasted and caramelized fruits and vegetables, roasted and grilled meats, poultry and seafood - they're all packed with flavor, not fat! I hope that helps, I don't want you to struggle, I want you to ENJOY!

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Washington, D.C.: Hello Robin,

Love your show! I have a question on the best ways to get a cookbook published or get your own cooking show without any professional training per se.

I have been watching my mother cook all her life and have been told that I've gotten quite good at cooking and often throw dinner parties. People seem to enjoy the food very much and I'm good at presenting it well, not to mention I put together healthful meals very fast. What's the way to translate these skills into a career?

Robin Miller: That's great, I say GO FOR IT! Try getting a segment on your local morning shows to get started. Speak to catering companies if you want to get into that area. Start writing that book and then pitch publishers. Believe in yourself and it WILL happen! Good luck!

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Just curious: How did you get your book deal(s) and TV show? You basically have my dream job(s) and I would love to learn how you got to where you are.

Robin Miller: I've been writing cookbooks and magazine articles for 18 years. I started doing TV 15 years ago as the spokesperson for a bunch of magazines. It escalated from there. If it's your dream job - try getting into the business. Pitch local magazines and local TV and you can get into the business!

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Alexandria, Va.: Hi! I'm newly married and having the in-laws over for the first time for a formal meal for Easter. Help!! I've never cooked a ham or a turkey in my life and am a little nervous, needless to say. (And I don't eat lamb, so that's out.)

Robin Miller: Turkey is super simple, trust me. So are fully-cooked hams. You can stuff the turkey with apple and onion slices, rub salt, black pepper and fresh herbs (thyme, rosemary, oregano) all over the skin and roast it for 20 minutes per pound (325¿). It'll be perfect. Coat the ham with a mixture of orange juice, Dijon mustard and honey and roast it for 14 minutes per pound (325¿). That'll be perfect too!

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D.C.: Does your cookbook have a lot of photos? I always find that helpful.

Also, what are your favorite slow cooker recipes? I'm trying to use my crockpot more often, but everything that comes out of it always seems to taste the same (some combo of chicken, onions, tomatoes, etc.)

Robin Miller: Yes, there are LOTS of photos. I love them too! I also included a bunch of SLOW COOKER recipes this time! I love to make chili in the slow cooker, as well as Chicken Gumbo, Parmesan-Sage Pork Loin, Beef Bourguignon, Braised Beef Over Egg Noodles, Sesame Chicken with Bok Choy, Southwestern Pork Soup, and Vichyssoise with Sour Cream and Chives. All the recipes are in Robin to the Rescue!!

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Washington, D.C.: What was your biggest cooking disaster? Biggest success?

Robin Miller: One Christmas I tried to make a tower of puff pastry balls. The tower lasted until the room was crowded. The balls went rolling everywhere!!! I like to think I make a big success EVERY night! I love throwing tasting parties when I test recipes - the feedback is amazing and leads to success every time!

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Rockville: This is sort of a random question, but are people less likely to invite you to dinner because they're afraid of not impressing you? I am a pretty good cook and have heard through the grapevine that a couple of my friends don't want to host a dinner party with me as a guest because they think I'll judge them - which I absolutely would not do! I figured if it happened to me, maybe you've encountered something similar? Tips to put others at ease?

Robin Miller: Yes, it happens ALL the time. I can't remember the last time we were invited to someone's house. Always a restaurant. Tips? Tell your friends you just want to be together, the food doesn't matter. It's all about being friends and hanging out!

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Arlington, Va.: Like "Chicago" I am getting married in the fall to a guy who doesn't like to cook. The problem is, I'm not okay with being the only one who spends time in the kitchen. Any advice on how to lure him into a love for cooking? I adore him, but this is bugging me. Thanks.

Robin Miller: Pour him a glass of wine and invite him to the "party in the kitchen"! He might not ever love cooking (my husband doesn't), but at least you'll have company!

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U Street: I recently fell in love with my crock-pot. What's your favorite slow cooking recipe?

Robin Miller: I love the long simmered flavor of ALL slow cooker recipes. My Parmesan Sage pork loin and Chicken Gumbo (from Robin to the Rescue) are especially awesome!

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Cookbookland: Other than books you've written, what are YOUR favorite cookbooks and who are your favorite cookbook authors? Any gems we should look for?

Robin Miller: When I was first starting out, I used Joy of Cooking (the older version) like a bible for cooking times, temperatures, etc. It's a terrific resource. I also enjoyed the Silver Palate series.

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Falls Church: The question from the engaged woman made me wonder: does your husband cook for you, or are you the only one in your family who cooks? I would think it would be kind of, I don't know, annoying? to cook for a living and then also have to do it at home.

Robin Miller: No, my husband doesn't cook AT ALL! Unless you count reheating meals in the microwave. BUT, I absolutely ADORE cooking so it doesn't seem like work for me. I also love when my little boys help out in the kitchen - great memories are being formed.

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Georgetown: Have you been to D.C.? Have any favorite restaurants here?

Robin Miller: I have - and I love DC. Haven't been since last year so the dining scene has probably changed. I also love atmosphere and really enjoyed the "waterfront" area (not sure what it's called, but it's on the water - great restaurants).

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Bethesda: Hi Robin- I am helping to plan a Tuscan-themed bridal shower (the bride and groom are going to Italy for their honeymoon). This will be a luncheon for about 20 women. Any menu ideas or overall advice on what to consider when planning a Tuscan-themed lunch menu?

Robin Miller: Think in terms of fresh vegetables, beans, poultry, parmesan cheese, and fresh herbs. I have a Tuscan White Bean soup that would work great as an appetizer or complete meal with a salad (check out Food Network's web site). I also did a Tuscan Chicken in the slow cooker!

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Recipe overload: Hey Robin! I love to cook and have been getting Cooking Light for years, watch you on the Food Network, have waaaaay too many cookbooks to count. But I find myself feeling like I actually have too many recipes that I either want to try or feel like I should try. I'm also feeling like there just can't be that many more ways to change things up in the kitchen. How do you avoid feeling bombarded by the recipes that just seem to keep coming?

Robin Miller: I know what you mean. Think of it this way, is there a unique ingredient or combination of ingredients that makes that recipe special? If so, give it a shot. If it's just a simple variation on something you've done 100 times, put it on the back burner!

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Arlington, Va.: What's your favorite restaurant of all time? Surely you don't cook every single day!

Robin Miller: I love Thai food and my favorite restaurant was a Thai place in Philadelphia. It's since closed, but the memories are great!

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Springfield: I keep seeing ads for meal delivery services like Diet to Go and Nutri-system. I'm trying to lose a little weight - do you think it would be worth it to try one of those services or should I just keep trying to cook for myself? I guess I'm asking this to the "nutritionist" side of you.

Robin Miller: I believe it's best to cook for yourself so you can learn how to keep calories and fat in check. Those programs may work in the beginning, but they can't last forever. It's best to cook REAL food and exercise. A program you can do for life. Good luck!

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Washington, D.C.: Cooking with frozen shrimp is a quick fix, but how do I avoid making them rubbery? I prefer the pre-cooked, de-shelled variety. Do I need to be getting the raw to avoid the rubber? Help please!

Robin Miller: If you're buying pre-cooked, just 30 seconds in a pan to reheat should be enough. No microwave!

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New York: Is it hard to stay in shape when your business is food? What's your exercise plan like? (Or are you one of the lucky few who can eat anything and stay fit?)

Robin Miller: I love to WALK. I walk every day. No, I can't eat anything, don't worry!

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Robin Miller: THANK YOU VERY MUCH for all the great questions! Good luck to all of you!

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