Ingredients

• 1-inch piece fresh ginger
• 2 cups fresh watermelon chunks
• 4 fresh mint leaves
• 3 cups heavy whipping cream
• 1 (14 oz) can sweetened condensed milk
• 1 teaspoon vanilla extract
• ½ teaspoon kosher salt
• Plastic wrap

Steps

1. Peel ginger, then grate (2 tablespoons). Place watermelon in blender (or food processor); blend until smooth. Add mint leaves; blend until combined.
2. Beat whipping cream, condensed milk, ginger, vanilla, and salt with electric mixer on HIGH until stiff peaks form. Pour in 1 cup watermelon mixture slowly, while continuing to beat on HIGH, until combined.
3. Pour cream mixture into large loaf pan. Press plastic wrap directly onto surface of mixture to help prevent ice crystals. Freeze 6 hours (or overnight) until firm. Serve. (Makes 8 servings.)

Ingredients

• 1 small red onion
• 1 medium green bell pepper
• 1 block sharp cheddar cheese (6–8 oz)
• 1 Deli smoked (or oven-roasted) chicken
• 4 slices thick-cut bacon
• 1 (14.5 oz) can diced tomatoes with garlic
• 2 cups no-salt-added chicken stock (or broth)
• ½ cup spicy barbecue sauce
• 9 oz fresh linguine (or fettucine) pasta
• 3 oz sliced green onions

Prep

Steps

1. Chop red onion and pepper coarsely. Shred cheese (about 2 cups). Shred chicken (2 cups).
2. Cut bacon into ½-inch pieces, then place in large sauté pan on medium (wash hands); cook 5–6 minutes, stirring occasionally, until crisp. Remove bacon from pan with slotted spoon, reserving 2 tablespoons bacon drippings in pan.
3. Return pan to heat, then add red onions and peppers; cook 4–5 minutes, stirring occasionally, until lightly browned. Add tomatoes, stock, and barbecue sauce; stir to combine and bring to a simmer.
4. Stir in chicken, pasta, and 1 cup cheese; cook and stir 2–3 minutes until pasta is tender, cheese has melted, and sauce has thickened. Divide mixture among serving plates; top evenly with bacon pieces, remaining 1 cup cheese, and green onions. Serve.