*Recipes seen on "Morning Express with Robin Meade" from "Mom-a-licious" by Domenica Catelli:

Nutritious Nuggets:
Here is a great alternative to store-bought or fast-food chicken nuggets. It is tasty and easy to make. Brewer's (nutritional) yeast is high in vitamins B-12 and fiber and adds dimension. I've made these a few times for my daughter's class and have had rave reviews from 5th Graders.

Ingredients:
1 cup bread crumbs (I like panko, Japanese-style breadcrumbs)
1 tablespoon granulated garlic
4 tablespoons brewer's (nutritional) yeast
3 tablespoons extra virgin olive oil
pinch salt and fresh pepper
3 tablespoons grated Parmesan cheese (optional)
4 half chicken breasts or two whole breasts

The process:
Heat oven or toaster over to 375 degrees.
-Mix bread crumbs, garlic, yeast, extra virgin olive oil, salt and pepper in a bowl (add Parmesan if using)
-Place chicken between sheets of plastic wrap and pound with mallet or heavy pan until 1/4 inch thick
-Cut chicken into two-inch strips (if the chicken is thick, pound it out a bit more)
-Coat chicken with the breadcrumb mixture and place on a foil-lined baking sheet. Cook 10 minutes
Serve with creamy dill dipping sauce (recipe available in "Mom-a-licious") or sweet and spicy mustard.

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Ginger-tofu stir-fry:
I married a man who was raised in Texas on beef. His perception of tofu as one of those wacky California hippie foods seems rather common. With this recipe, I have made converts of many people, including my husband. Tofu is high in protein but mild in flavor so it easily combines with a variety of flavors. If you like a "meatier" texture, freeze the tofu and then thaw it.

Ingredients (serves 4-6):
2 tablespoons extra virgin olive oil
2 cups mushrooms, sliced
2 tablespoons fresh ginger, grated
1/2 medium yellow onion, peeled and cut into thin half circles
2 1/2 cups fresh or frozen broccoli, chopped
1 carrot, cut into thin strips
1 rib celery, peeled and cut into 1/2 inch pieces
2 generous handfuls snow peas
1 tablespoon low-sodium, soy sauce
6 oz. low fat tofu, cubed
dash salt

The process:
-In a wok, heat extra virgin olive oil and add onion and ginger. Saute for about three minutes over medium heat.
-Add mushrooms and cook until moisture evaporates (about three minutes).
-Add broccoli, carrots, celery and snow peas and stir for a few minutes. Add the soy sauce, stirring frequently.
-Add the tofu and cook until warmed through. Add salt to taste.
Serve with gingered rice and edamame (recipe in "Mom-a-licious")

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For more recipes your family will love visit Domenica Catelli's website: bemomalicious.com

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