Vegging out: Get kids and teens to eat more plants
Preheat oven to 350 degrees. Place chicken in a baking dish and pour soy sauce over chicken. Bake until cooked through, about 40 minutes. While chicken is baking, shred cabbage and carrots, chop onions and peanuts.

When chicken is finished, place on cutting board and chop into half-inch chunks. Place in a large, microwaveable bowl and add any leftover soy sauce from the baking dish.

Add sesame oil and duck sauce and microwave until warm. Add remaining ingredients and microwave again until hot.

Fill lettuce cups with chicken mixture and arrange on a large platter.

Baked Parmesan dipping veggies

(Adapted from Better Homes and Gardens)

2/3 cup fine cornflake crumbs

2/3 cup grated Parmesan cheese

2 teaspoons onion powder

1/2 teaspoon cayenne pepper

1 teaspoon Italian seasoning

2 egg whites

2 tablespoons water

1 8-oz. package button mushrooms, washed

1 cup cauliflower flowerets

1 cup broccoli flowerets

1 cup marinara or puttanesca sauce

2 tablespoons olive oil

Pour olive oil onto a nonstick cookie sheet and spread as evenly as possible with a paper towel or pastry brush.

In a bowl, mix cornflakes, Parmesan, onion powder, Italian seasoning and cayenne.

In another bowl, beat egg whites and water together using a whisk or fork.

Dip each vegetable in the egg white, and then roll the Parmesan mixture.

Place in a single layer on the cookie sheet. Bake at 425 degrees until vegetables are tender, about 30 minutes.

Warm the marinara while vegetables are baking.

Serve hot out of the oven with the marinara as a dip.