RECIPES: Taco Stuffed Zucchini “Boats”

A fun way to incorporate a vegetable into a meal. Simple to make and great for kids who are picky eaters when it comes to veggies.  Definitely a new spin on tacos!  I cant wait to experiment and see what other creations can be done with zucchini boats!

What you need:

4 medium (32 ounces) zucchinis, cut in half lengthwise
1/2 cup mild salsa
1 lb 93% lean ground turkey
1 tsp garlic powder
1 tsp cumin
1 tsp kosher salt, or to taste
1/2 small onion, minced
1/2 cup reduced fat Mexican blend shredded cheese

Directions:

1.  Using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half.  Drop zucchini halves in boiling water and cook 1 minute. Remove from water.

2. In a pan combine onion, minced garlic, ground turkey, salt, pepper and cumin.  Cook until turkey is brown.

3. Fill the boats with salsa. I used mild.

4. Place meat into each boat on top of salsa. Then sprinkle with cheese. Cover with tin foil and cook at 350 for 35 minutes.

Baked Buffalo Chicken Taquitos

I am hooked on buffalo chicken dip and I had left over flour tortillas in my fridge, so why not combine the two! These are great for all ages! Simple to make and a perfect way to use leftover shredded chicken! Packed with three cheeses these are a true finger food hit!

What you need:

4 ounces cream cheese, softened
1/8 cup buffalo sauce
1 cup shredded Monterey jack cheese
1/8 cup blue cheese crumbles
1 can (12.5-ounce) Swanson® Premium Chunk Chicken Breast in Water, drained
8 8-inch flour tortillas
coarse Kosher salt

TIP: instead of hot sauce I used Kens Buffalo Wing Marinade. I think it gave it a more creamy taste but still giving a little kick! Not too overwhelming!

Directions:

1. Preheat the oven to 350°F.

2. In a bowl, combine the cream cheese and buffalo sauce. Mix well. Stir in the Monterey jack cheese, blue cheese crumbles and chicken; mix well.

3. Place 2-3 tablespoons of the mixture down the center of each tortilla and roll up. If needed, microwave the tortillas for about 30 seconds to make them soft and pliable enough to roll. Place on a baking sheet.

4. Spray the taquitos with cooking spray, then sprinkle with coarse salt.
Bake in the preheated oven for 17-20 minutes, or until golden brown. Serve with blue cheese dressing for dipping, if desired.