Robin Miller - The Robin Takes 5 Cookbook for Busy Families: Over 200 Recipes with 5 Ingredients or Less for Breakfasts, School Lunches, After-School Snacks, Family Dinners, and Desserts

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The Robin Takes 5 Cookbook for Busy Families text copyright 2013 Robin Miller. All rights reserved. No part of this book may be used or reproduced in any manner whatsoever without written permission except in the case of reprints in the context of reviews. Andrews McMeel Publishing, LLC an Andrews McMeel Universal company 1130 Walnut Street, Kansas City, Missouri 64106 www.andrewsmcmeel.com ISBN: 978-1-4494-4136-4 Library of Congress Control Number: 2013932518 Illustrations: Chloe, Cade, Cara, Tamar, Eli, Jasmine, Sicily, Kyle, and Luke www.robinrescuesdinner.com ATTENTION: SCHOOLS AND BUSINESSES Andrews McMeel books are available at quantity discounts with bulk purchase for educational, business, or sales promotional use.

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French Toast Sticks
with Maple & Cinnamon Serves 4 Prep time: 15 minutes Cooking time: 4 to 6 minutes This homemade breakfast is much healthier than the processed frozen variety. Plus, you can use your favorite bread, including gluten-free varieties; cinnamon-raisin bread is great, too. The egg mixture can be made up to 24 hours in advance and refrigerated until youre ready to make the French toast. You can also soak the bread in the egg mixture for up to 12 hours (prep the night before and breakfast will be a snap). 1 cup low-fat (1%) milk or vanilla soy milk 2 large eggs 2 tablespoons pure maple syrup, plus more as desired for dipping teaspoon ground cinnamon 8 slices whole wheat bread Cooking spray In a large shallow dish, whisk together the milk, eggs, maple syrup, and cinnamon. Add the bread slices, flip to coat both sides of the bread, and let stand for 10 minutes to allow the bread to soak up the milk mixture (you may let the bread soak for up to 12 hours, refrigerated).

Coat a large griddle or skillet with cooking spray and preheat over medium-high heat. Add the bread slices and cook for 2 to 3 minutes per side, until the eggs are cooked. Cut each bread slice into 4 strips and serve with additional maple syrup, if desired. Nutrients per serving: Calories: 232 Fat: 5g Saturated Fat: 1.5g Cholesterol: 93mg Carbohydrate: 34g Protein: 13g Fiber: 4g Sodium: 336mg

Cheesy Egg Wraps with Ham Serves 4 Prep time: 5 minutes Cooking time: 5 minutes I make these wraps all the time for my boys before school (theyre super easy to eat in the car). Since my older son wakes up before my younger one, I often make one at a time (instead of four, as directed below). He also likes a little salsa nestled between the layers of ham and egg.

When cooking just one egg, use your smallest skillet to create the egg pancake that is rolled into the tortilla. Feel free to substitute smoked turkey for the ham, or leave the meat out altogether. 4 fajita-size flour tortillas (regular or whole wheat) cup shredded sharp cheddar cheese 8 thin slices smoked or baked ham (such as deli-style ham; about 4 ounces) Cooking spray 4 large eggs teaspoon salt teaspoon freshly ground black pepper Arrange the tortillas on a flat surface. Top each tortilla with 2 tablespoons of the cheddar cheese and 2 slices of the ham, spreading the filling to within inch of the edges. Coat a large skillet with cooking spray and preheat over medium-high heat. Whisk together the eggs, salt, and pepper and add the mixture to the hot pan.

Cook, without stirring, until the bottom is set, 1 to 2 minutes. Using a spatula, flip the eggs (as if flipping a pancake). Cook for 30 more seconds, or until the egg pancake is cooked through. Divide each egg into 4 equal pieces, place each piece on a prepared tortilla, and roll up. Nutrients per serving: Calories: 269 Fat: 12g Saturated Fat: 5g Cholesterol: 210mg Carbohydrate: 19g Protein: 17g Fiber: 1g Sodium: 599mg

Broccoli & Cheese Quiche Serves 8 Prep time: 10 minutes Cooking time: 30 to 40 minutes Rest time: 10 minutes Kids love to eat pie-shaped things, and this is an excellent way to provide a wholesome, fun meal in one shot. Plus, because the quiche can be assembled and baked up to 24 hours in advance, its an excellent choice for jam-packed mornings when theres no time to cook.

Individual wedges can be quickly and easily reheated in the microwave (for about 30 seconds). If you and your kids prefer spinach over broccoli, substitute one 10-ounce package of thawed frozen chopped spinach. Just make sure the spinach is well drained or the filling will be watery. 1 (9-inch) refrigerated piecrust 2 cups fresh or thawed frozen broccoli florets 1 cup shredded Gruyre or Swiss cheese 8 ounces light vegetable cream cheese, softened 3 large eggs plus 2 large egg whites teaspoon salt teaspoon freshly ground black pepper Preheat the oven to 375F. Press the piecrust into the bottom and up the sides of a 9-inch pie plate. Blanch the broccoli in a small pot of boiling water for 30 seconds (or steam in the microwave for 1 minute).

Drain and arrange the broccoli in the bottom of the piecrust. Spread the shredded cheese over the broccoli. Whisk together the cream cheese, eggs, egg whites, salt, and pepper. Pour the mixture over the broccoli and cheese. Bake for 30 to 40 minutes, until the crust is golden brown and the filling is set. Let the quiche stand for 10 minutes before slicing into wedges.

Nutrients per serving: Calories: 258 Fat: 16g Saturated Fat: 8g Cholesterol: 97mg Carbohydrate: 18g Protein: 10g Fiber: 1g Sodium: 366mg