Miller said although "Quick Fix Meals," has been on the air at the Food Network for only a year, she's done television appearances for 15 years and has written six cookbooks, with a seventh in the works.

She has a master's degree in food and nutrition from New York University and is a contributing editor for Health and Cooking Light magazines. She travels to New York every month to tape "Quick Fix Meals."

A mother of two preschoolers, she added, "Once I had kids, that's when my life became crazy, and I realized I'm not unlike a lot of people in this country who need help. We're all busy, working and running around."

So her shows tend to be less about complex recipes and more about what she calls "strategies" and "game plans."

So what's in her holiday fridge? "Sweet potatoes, pumpkin pie, whipped cream, stuffing, turkey, mashed potatoes with celery root, cranberry chutney and lots of finger foods — cheese, crackers, hummus, pita, veggies, dips, salsas, pestos, etc.!"

Miller is one of the many TV cooking show hosts giving out advice for the holidays. While people used to turn to Mom, Grandma and Great-aunt Ellen, more people seem to be turning to the TV and the Internet. Taking it a step further, the Food Network's Web site, FoodNetwork.com, now has "Tyler's Ultimate Holiday Menu Planner," where online viewers can choose which holiday dishes they want to watch chef Tyler Florence make and see the process from start to finish.

What's missing? The wonderful aromas from the oven.

SAUTEED WILD MUSHROOMS WITH SPINACH

Prep time: 10 minutes; cook time: 8 minutes

2 teaspoons olive oil

1/4 cup minced shallots

3 cloves garlic, minced

4 cups mixed wild mushrooms (any combination of shiitake, porcini, chanterelle, oyster, portobello and cremini)

3 tablespoons dry sherry wine (optional)

1 1/2 tablespoons reduced-sodium soy sauce

2 (10-ounce) bags fresh spinach

Heat oil in a large skillet over medium heat. Add shallots and garlic and saute 1 minute. Add mushrooms and cook 3 to 5 minutes until mushrooms are tender. Add sherry and soy sauce and bring to a simmer. Add spinach (in batches, if necessary), and simmer 1 to 2 minutes, until spinach wilts, turning frequently. Makes 4-6 servings. — Robin Miller, "Quick Fix Meals"

GARLIC AND CELERY ROOT MASHED SPUDS

Prep time: 10 minutes; cook time: 10 minutes

4 large Idaho potatoes (about 2 1/2 pounds), peeled and cut into 2-inch pieces

1 celery root (about 1/2 pound), peeled and cut into 2-inch pieces

4 cloves garlic, peeled

3/4 cup lowfat buttermilk

2 teaspoons olive oil