Robin Miller has been a food writer and nutritionist since 1990, and is the author of the bestselling cookbook “Quick Fix Meals.” Her popular show, Quick Fix Meals with Robin Miller currently airs on Food Network.

Today Robin sends us two recipes from her latest cookbook, ROBIN RESCUES DINNER: 52 Weeks of Quick-Fix Meals, 350 Recipes and A Realistic Plan to Get Weeknight Dinners on the Table (Clarkson Potter, on sale Today!)

CHICKEN BURGERS WITH GUACAMOLE, CHEDDAR AND CHARRED TOMATOES

Prep Time: 10-15 minutes
Cook Time: 7 minutes

• Cooking spray
• 2 pounds ground chicken
• 3 tablespoons chopped fresh cilantro
• 3 tablespoons dry bread crumbs
• Salt and freshly ground black pepper
• 1 ripe avocado, pitted and flesh removed from skin
• 2 tablespoons minced white onion
• 1 tablespoon fresh lime juice
• 1 teaspoon garlic powder
• 4 ripe beefsteak tomatoes, halved
• 1 cup shredded cheddar cheese
• 4 hamburger buns, toasted if desired

1. Coat a stove-top grill pan, griddle or large skillet with cooking spray and preheat to medium-high.
2. In a large bowl, combine ground chicken, cilantro, bread crumbs, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix well and shape mixture into eight patties, each about 1-inch thick. Place burgers on hot pan and arrange tomato halves, flesh-side down, alongside burgers. Cook burgers and tomatoes 3 minutes per side, until burgers are cooked through and tomatoes are charred. Top burgers with cheddar cheese, cover with foil and cook 1 minute, until cheese melts.
3. Meanwhile, to make the guacamole, in a small bowl, combine avocado, onion, lime juice, and garlic powder. Mix well with a fork, slightly smashing avocado into small pieces. Season to taste with salt and pepper.
4. Chop all charred tomatoes into small pieces. Serve four burgers on hamburger buns with half of the charred tomatoes and all of the guacamole. Reserve remaining tomatoes for the salsa. Refrigerate extra chicken burgers and tomatoes up to 3 days or freeze up to 3 months. Thaw overnight in the refrigerator or in the microwave on the defrost setting before using.

Serves 4 (with leftover tomatoes)

CORN AND ZUCCHINI QUESADILLAS WITH CHARRED TOMATO-BASIL SALSA

A great dish for the vegetarians in the crowd. Sauteing corn brings out its natural sweetness and the golden corn pairs beautifully with the cheeses, zucchini and chilies. Plus, the salsa has a delightfully deep tomato flavor thanks to the reserved charred tomatoes.

Prep Time: 10 minutes
Cook Time: 10-15 minutes

• 2 cups frozen corn, thawed
• 2 reserved charred tomatoes, diced (or 1 1/2 cups diced tomatoes)
• 2 tablespoons minced red onion
• 2 tablespoons chopped fresh basil
• 1 tablespoon fresh lime juice
• 1 teaspoon ground cumin
• Salt and freshly ground black pepper
• Cooking spray
• 4 burrito-size flour tortillas
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack or Pepper Jack cheese
• 2 small zucchini, cut crosswise into 1/8-inch thick rounds
• 4-ounce can minced green chilies, drained

1. Place corn in a large non-stick skillet and set pan over medium-high heat. Cook 6 minutes, until corn is golden brown on all sides, shaking the pan frequently to prevent burning. Set aside.
2. Meanwhile, to make the salsa, in a medium bowl, combine charred tomatoes, onion, basil, lime juice, and cumin. Mix well and season to taste with salt and pepper. Set aside.
3. Coat a stop-top griddle or large skillet with cooking spray and preheat to medium-high.
4. Arrange tortillas on a flat surface. Top half (one side) of tortillas with both shredded cheeses, zucchini, reserved corn, and green chilies. Fold over un-topped side, making a half moon. Place quesadillas on hot pan and cook 2 to 3 minutes per side, until tortillas are golden brown and cheese melts. Serve quesadillas with salsa on the side.

Serves 4

For more recipes and news, visit Robin Miller at www.robin-miller.com.