Pitcher of your favourite Kool-Aid – we used Blue Raspberry
500 ml of 5% Cream
Pour cream into an ice cube tray and freeze.
Once frozen, pop out the ice cubes and add all to the blender.
Next, pour Kool-Aid into blender and pulse.
Pour into a glass, top with whipped cream and sprinkles.
1/2 cup milk
1/3 cup seasoned bread crumbs
2 teaspoons dried minced onion
1 teaspoon salt
1 1/2 pounds ground beef
1/4 cup ketchup
1 teaspoon ground mustard
1/2 teaspoon Worcestershire sauce
Combine egg, milk, bread crumbs, onion, mustard, ketchup, Worcestershire sauce and salt, in a large bowl. Crumble ground beef over mixture and stir well to combine. Shape into a round loaf; place in a 5-quart slow cooker.
Cover and cook on Low until a meat thermometer reads 160 degrees F (71 degrees C), 5 to 6 hours.
5 minutes before serving layer cheese slices over meatloaf let cheese melt slightly
Remove from crock pot and let sit for 5 minutes before cutting
Serve with bun, lettuce ad 1000 island dressing
4 cups reduced-sodium chicken broth
4 cups water
4 cups chopped roasted turkey breast
1 265ml can no-salt-added diced tomatoes, undrained
1 tablespoon dried Italian seasoning, crushed
1 9 ounce package refrigerated cheese tortellini
2 cups carrots chopped into bite size pieces
6 tablespoons shredded Parmesan cheese (optional)
1.In a 5- to 6-quart slow cooker combine broth, the water, chopped turkey, tomatoes, carrots and Italian seasoning.
2.Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If using low-heat setting, turn to high-heat setting. Stir in tortellini. Cover and cook for 30 minutes more or until tortellini is tender.
3. If desired, sprinkle each serving with 1 tablespoon cheese.