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2 cups of All Purpose Flour
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1 ½ Tbsp of Baking Powder
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2 Tbsp of Granulated Sugar
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2 Eggs
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½ tsp of Salt
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1 ½ cups of Whole Milk
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½ cup of Unsalted Butter, melted
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1 tsp of Vanilla Extract
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2 cups of All Purpose Flour
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1 ½ Tbsp of Baking Powder
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2 Tbsp of Granulated Sugar
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2 Eggs
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½ tsp of Salt
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1 ½ cups of Whole Milk
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½ cup of Unsalted Butter, melted
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1 tsp of Vanilla Extract
BBQ Bisuits
INGREDIENTS
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4 medium, 32 ounces zucchinis, cut in half lengthwise
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1/2 cup mild salsa
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1 lb 93% lean ground turkey
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1 tsp garlic powder
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1 tsp cumin
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1 tsp kosher salt, or to taste
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1 tsp chili powder
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1 tsp paprika
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1/2 tsp oregano
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1/2 small onion, minced
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2 tbsp bell pepper, minced
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4 oz can tomato sauce
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1/4 cup water
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1/2 cup reduced fat Mexican blend shredded cheese
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1/4 cup chopped scallions or cilantro, for topping
INSTRUCTIONS
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Bring a large pot of salted water to boil. Preheat oven to 400°F.
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Place 1/4 cup of salsa in the bottom of a large baking dish.
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Using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half.
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Chop the scooped out flesh of the zucchini in small pieces and set aside 3/4 of a cup to add to the taco filling, (squeeze excess water with a paper towel) discarding the rest or save to use in another recipe.
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Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
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Brown turkey in a large skillet, breaking up while it cooks. When no longer pink add the spices and mix well.
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Add the onion, bell pepper, reserved zucchini, tomato sauce and water. Stir and cover, simmer on low for about 20 minutes.
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Using a spoon, fill the hollowed zucchini boats dividing the taco meat equally, about 1/3 cup in each, pressing firmly.
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Top each with 1 tablespoon of shredded cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.
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Top with scallions and serve with salsa on the side.
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