Freezer Meal: Slow Cooker Mushroom Barley Stew

Prep Day Ingredients:

• 1 pound sliced mushrooms
• 2 sliced carrots
• 1 sliced celery rib
• 1 diced onion
• 1 can diced tomatoes  <- these typically are 28 oz. Use half a can or a full can. Your choice. I don't want to be stuck with half a can after, so I use the whole thing. 
• 1 cup uncooked barley

Prep Day Directions:

Label an extra large freezer bag with what it is, the Cooking Day Directions (below), and any additional ingredients required (found in the Cooking Day directions.)

Place all the ingredients in the bag, and freeze.

Cooking Day Directions:

Night before, if you remember, take it out of the freezer and leave the bag in a bowl in fridge to slightly thaw overnight.  If you don't remember, just run some lukewarm water over it in the morning (still in bag) to loosen the contents a bit.

Place bag contents in slow cooker, add 8 cups Vegetable Stock, stir, and then cook on low for 8 hours.

Serve with whatever you'd like.  My suggestions:

• French or Italian bread
• a dash of Hot Sauce
• a side salad (for the grumbly non-vegetarian types, throw some protein in the salad to make them happy!)
• And of course...a nice glass of red wine  :)

Bon appetit!!!!