Freezer to Slow Cooker Root Vegetable Stew

 Yields: 4-6 servings

Ingredients:

• 1 large white onion
• 1 lb. butternut squash, peeled, seeded and chopped (can buy pre-chopped)
• 1 lb. carrots, peeled and chopped
• 1 lb. parsnips, peeled and chopped
• 1 lb. sweet potatoes, peeled and chopped
• 1 lb. Yukon Gold potatoes, peeled and chopped
• 2 celery ribs, stems removed and chopped
• 2 Tbls. Minced Garlic
• 3 cups chicken or vegetable broth
• 1 tsp sage
• 1 tsp. freshly-cracked black pepper
• 1 tsp. sea salt
• 2 cups chopped fresh kale

Prep:

1. Label your freezer bag with the name of the meal and cooking instructions.
   2. Add all the ingredients to the freezer bag.
2. Remove as much air from the freezer bag as possible, seal and lay flat in the Freezer.

Cooking:

1. The night before cooking, move frozen bag to your refrigerator to thaw
2. The morning of cooking, pour contents into crockpot.
3. Cook on “low” setting for 8 hours.