Weekend Cooking: Robin Takes 5
If you ever find yourself standing in your kitchen at 5:00, wondering what in the world to fix for dinner, then you need to check out Robin Miller‘s new cookbook, Robin Takes 5. This fantastic cookbook contains 500 recipes that can be made quickly, only require 5 ingredients, and are under 500 calories each. Talk about a great concept!
A quick glance through the cookbook shows that most recipes take easy to find ingredients and are for dishes your family will eat. Recipes are divided by types; soups and stews, pizzas and flatbreads, pasta and rice, chicken and turkey, beef and pork, seafood, side dishes, and desserts. Nutrition information is included with each recipe. There are a few color photographs, but most recipes are not pictured. There’s also a metric conversion table and an index in the back of the book.
There are so many recipes that sound good, like Pork Tenderloin with Pineapple Teriyaki Sauce, Spaghetti with Olives and Feta, and Spinach with Toasted Pecans and Blue Cheese. We decided to try the Grilled Chicken with Tomato-Olive Salsa and found the directions to be clear and easy to follow. The recipe was simple and the results were delicious! We’ll definitely be making this recipe again and will be trying out many of the others. If you’re looking for some fast and easy new recipes, then you definitely need to check out Robin Takes 5!
Grilled Chicken with Tomato-Olive Salsa
4 boneless, skinless chicken breast halves (about 5 ounces each)
1 tablespoon olive oil
2 large ripe beefsteak tomatoes, diced
½ cup pimento-stuffed olives, diced (for variety, use any kind of stuffed olives you want)
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
Preheat stovetop grill pan or griddle over medium-high heat, or preheat an outdoor grill to medium-high.
Brush the chicken all over with the oil and season both sides with salt and freshly ground black pepper. Grill the chicken for 3 to 5 minutes per side, until cooked through.
Meanwhile, combine the tomatoes, olives, basil, and oregano in a medium bowl and toss. Season to taste with salt and freshly ground black pepper. Serve the chicken with the salsa spooned over the top.
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