She stopped by Tuesday morning to show off a few recipes from her new cookbook, "Robin Takes 5." The book features 500 recipes with five ingredients or fewer, and all of them are 500 calories or less.
Miller is appearing at Changing Hands bookstore, 6428 S. McClintock Drive, Tempe, today at 7 p.m. For more information about the event, call 480-730-0205 or visit www.changinghands.com.
Potato Wrapped Tilapia with Basil Pesto
4 tilapia fillets (about 5 ounces each)
8 teaspoons prepared pesto
1 Yukon gold potato, very thinly sliced (1/8-inch thick)
2 teaspoons grated Parmesan cheese
Preheat the oven to 375ºF. Coat a baking sheet with cooking spray.
Season both sides of the tilapia with salt and freshly ground black pepper. Place the tilapia on the prepared pan and spread the pesto all over the top. Fan the potato slices on top of the pesto, covering the top of the fish. Sprinkle the cheese over the potatoes.
Bake for 15 to 20 minutes, until the fish is fork-tender and the potatoes are golden brown.
Prep time: 10-15 minutes
Cooking time: 15-20 minutes
Parmesan Broiled Tomatoes
4 large beefsteak tomatoes
2 teaspoons olive oil
8 tablespoons shredded Parmesan cheese
1 teaspoon garlic powder
2 tablespoons chopped fresh parsley
Preheat the broiler. Coat a baking sheet with cooking spray.
Halve the tomatoes crosswise (through the equator, not from stem end to bottom). Place the tomatoes flesh-side up on the prepared pan and brush with the tops with the olive oil. Season the
Top each tomato with salt and freshly ground black pepper. Combine the Parmesan cheese and garlic powder and mix well to combine. Sprinkle the mixture on the top of each tomato.
Broil 5 to 7 minutes, until the tops are golden brown and the tomatoes soften. Sprinkle the parsley over top just before serving.
Prep time: 10 minutes
Cooking time: 5-7 minutes
Cranberry-Pecan Chocolate Mounds
Makes 24 mounds
Prep time: 10 minutes
3 cups milk chocolate chips or chunks
1 cup dried cranberries
1 cup pecan pieces
Line two baking sheets with parchment or wax paper. Set aside.
Melt the chocolate in the microwave, double boiler or bowl over a saucepan of simmering water.
Remove from the heat and stir in the cranberries and pecan pieces. Drop the mixture by rounded spoonfuls onto the prepared baking sheets, making 24 mounds. Let cool until set (refrigerate to speed cooling if desired).