Watermelon Gazpacho

If the idea of cold soup weirds you out, you can use this as a salsa!

Ingredients:

5 cup watermelon, cubed (about half of a small watermelon)
1 large tomato, pureed
1/2 of a bell pepper, minced
1 small cucumber, seeded and minced
1 small jalapeno pepper, minced (remove seeds for less heat)
2 Tbsp red onion, minced
1 tsp red wine vinegar
2 Tbsp unsweetened lime juice
2 Tbsp mint leaves
1 Tbsp olive oil
Feta cheese, crumbled

Instructions:

1. Puree 4 cups watermelon in blender until smooth. Transfer puree to large bowl.

2. Add remaining 1 cup diced watermelon and the rest of the ingredients; stir to combine.

3. Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours.

4. Divide gazpacho among bowls; top with 2 Tbsp crumbled feta cheese.


Note: This makes four servings, at 3 Points (Weight Watchers) a serving.

Italian Rigatoni Casserole

Forewarning: This makes a lot of pasta! My family is visiting this weekend, and the six of us were only able to eat half of the dish.

Ingredients:

24 oz rigatoni noodles, cooked and drained
2 cans (14 oz) tomato sauce
1 lemon, squeezed
3 links turkey sausage
1/2 small onion, diced
1 medium zucchini
3 mushrooms
3 cloves garlic, pressed or minced
basil, salt, pepper, crushed red pepper to taste
1 (8 oz) bag mozzarella cheese (divided into two parts)

Instructions:

1. Saute sausage & onions; set aside.

2. Saute zucchini, mushrooms and garlic; set aside.

3. In a large bowl, combine noodles, sausage mixture, and vegetable mixture with tomato sauce and seasonings. Add 1/2 of the mozzarella cheese. At this point you can either refrigerate the mixture too bake later, or bake immediately.

4. Scoop mixture into a 9x13 baking dish. Top with remaining mozzarella cheese.

5. Bake at 350° for 45 min to an 1 hour (depending on if you have refrigerated).