Recipes: Robin Miller's Quick and Tasty Meals

Jan. 19, 2009— -- In these challenging economic times, an increasing amount of people are looking for more affordable meals to prepare for themselves and their families.

"Good Morning America Now" asked Robin Miller, host of the Food Network's "Quick Fix Meals," to share some of her recession-proof meals that are easy on the waller but still big on taste.

Here are the recipes Miller included on the show:

Chicken Parmesan Casserole

Recipe serves 4

Preparation time: 30 minutes

Time savings: 30 minutes compared to traditional recipe

Ingredients:

1 pound whole wheat pasta

2 packets (6 ounces each) fully cooked grilled chicken breast strips

¾ cup prepared no-salt added tomato sauce (pasta sauce or pizza sauce)

1 cup shredded mozzarella cheese, regular or part-skim

3 tablespoons grated Parmesan cheese

2 tablespoons panko bread crumbs

Pinch salt and ground black pepper

Preparation Instructions:

1. Cook whole wheat pasta according to package directions. Drain and set aside.

2. Preheat oven to 375 degrees Fahrenheit.

3. Arrange chicken breast strips in the bottom of a shallow baking dish. Pour tomato sauce over the chicken and sprinkle mozzarella cheese over the tomato sauce.

4. In a small bowl, combine the Parmesan cheese and bread crumbs. Mix well and sprinkle the mixture over the mozzarella cheese.

5. Bake for 20 minutes, or until the top of the casserole is golden brown and the cheese is bubbly, and season to taste with salt and black pepper. Let stand 5 minutes before serving.

6. Divide whole wheat pasta among four individual bowls, spoon casserole mixture over the top and serve.

Chicken Cacciatore

Recipe serves 4

Preparation time: 15 minutes

Time savings: 15-30 minutes compared to traditional recipe

Ingredients:

2 teaspoons olive oil

½ cup chopped white or yellow onion

1 green bell pepper, seeded and diced

2 cloves garlic, minced

2 cups sliced fresh cremini or white button mushrooms (about 8 ounces)

2 packets (6 ounces each) fully cooked oven roasted diced chicken breast

1 ½ teaspoons dried basil

1 ½ teaspoons curry powder

28 ounce can diced tomatoes, undrained

Pinch salt and ground black pepper

2 cups cooked white rice

2 tablespoons chopped fresh parsley (optional)

Preparation Instructions:

1. Heat oil in a large saucepan over medium-high heat.

2. Add onion, bell pepper and garlic and sauté for 2 minutes. Add mushrooms and sauté for 3 minutes, or until mushrooms are tender.

3. Add chicken, basil and curry powder and cook for one minute, or until spices are fragrant, stirring frequently. Add tomatoes and bring to a simmer for 5 minutes.

4. Remove from heat and season to taste with salt and black pepper.

5. Divide rice among four individual bowls and spoon chicken mixture over the top. Garnish with fresh parsley, if desired.

Beef Stroganoff

Recipe serves 4

Preparation time: 15-20 minutes

Time savings: 30 minutes compared to traditional recipe

Ingredients:

8 ounces wide egg-free egg noodles

2 teaspoons olive oil

½ cup chopped onion

2 cups sliced fresh cremini or white button mushrooms (about 8 ounces)

1 teaspoon dried thyme (optional)

1 ½ cups reduced-sodium beef broth

2 packets (6 ounces each) fully cooked seasoned steak strips

1 cup light sour cream

1 teaspoon dijon mustard

Pinch salt and ground black pepper

2 tablespoons chopped fresh chives (optional)

Preparation Instructions:

1. Cook noodles according to package directions. Drain and set aside.2. Heat oil in a large skillet over medium-high heat. 3. Add onion and saute for 2 minutes. Add mushrooms and saute for 3 minutes, or until mushrooms are tender. Add thyme (if using) and stir to coat. 4. Add beef broth and steak strips and bring to a simmer. Reduce heat to low and simmer for 5 more minutes.5. Stir in cooked egg noodles, sour cream and dijon mustard. Mix well. 6. Remove from heat and season to taste with salt and black pepper. If desired, top with fresh chives just before serving.

Recipes courtesy of Robin Miller and Tyson Foods.