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This Is How We Brew It – Home Brew Kits & Recipes


I like dark brews that aren’t too hoppy. So with that said, if I took photos of each brew they would look like a dark brew. From this point on I will take photos to go with reviews. I do prefer the ingredients and kits purchased at MidwestSupplies. com vs the local home-brew supply store. The beer just tastes better and the kits work as promised. My husband did brew a few more kits, but I can’t remember what they were.

1# lesson that we have learned – check to make sure fermentation is finished prior to bottling. We had one batch that was bottled too soon. With that batch, every lid that was popped caused a huge mess. The whole bottle turned into foam. I used most of those beers as crock pot liquid filler.

2# lesson that we have learned – ingredients do matter. Make sure local brew store has ‘fresh’ supplies before buying and check for online suppliers. I personally like Midwest Supplies because the brews have been good and customer service is also good. They were able to answer my questions when I needed help. 

Happy Holiday Ale Kit

Would I Brew Again? Yes

Brew Date: Dec 2014

I bought this brew kit from Midwest on a 1 for 2 special during the Christmas Shopping Season. The web site and brew directions said that this brew needed to age much longer than we aged it prior to drinking. We were out of home-brew and broke into this stash 2 weeks after bottling. It tastes great. Our kit turned out to have a lower carbonation than the others we made. I don’t know if this is due to the fact that our house is colder during the winter OR if the kit needs to sit longer. Either way, I love this beer. It’s has a pleasant spice flavor without drinking the whole spice rack taste. It’s dark and smooth. YUM. Thankfully, we just started drinking this brew. I hope it last a good long time.

Pumpkin Spice Ale Kit (sold at local home-brew store)

Would I Brew Again? Not from Local Brew Store / Try our own Brew Next Fall

Brew Date: Oct 2014

I bought this brew kit from the local brew store. Our first batch of yeast didn’t start the process in the cartboy as it was supposed to. So we bought another pack of yeast and added it. The brew was ok. I don’t know if it was just the fact that I KNEW that there was 2 packs of yeast in it or if the flavor was off, but it tasted yeasty to me. We hope to try our own recipe next fall that will include roasting pumpkins and making our own ‘kit’.

Xingu Black Beer (My #1 Choice)

Would I Brew Again? YES! Please!

Brew Date: May 2014

My husband bought a beer brewing recipe book called “Clone Brews / Recipes for 200 Commercial Beers“. Using the “Xingu Black Beer” recipe, I purchased all the ingredients from and gave them to my husband for his birthday. He brewed this beer up and wow was it good. The ingredients cost more than the normal kits we buy, but it was worth it. It tasted a lot like a store-bought verity but fresher and a more full-bodied flavor. It was dark and smooth.

White House Honey Ale Beer Kit (sold at local home-brew store)

Would I Brew Again? Maybe

Brew Date: Early 2014

My husband picked up this kit locally and as I remember correctly, it was another simple brew kit. This kit was brewed over a year ago and didn’t last long after the carbonation period. It was long enough ago that I don’t remember details about this brew. It was probably good.

Nut Brown Ale 20 Minute Boil Kit

Would I Brew Again? Yes

Brew Date: Dec 2013

This Kit from was an excellent choice for a first time brewer. It was easy. The kit acted like it was supposed to. It carbonated quickly and it was good. The flavor was a little sweet and not bitter. This kit proved 5 gallons of liquid comfort during the first few months we lived in Colorado.


Green Superfood

I was shopping at Sprouts earlier this week and saw that they were green foodhaving a 25% off sale on health items. Naturally I needed to see what was included in this sale. I strolled down the vitamin/supplement aisle and ran across the Super Green Food section. At 25% off, I was willing to try Green Superfood.

I took my green prize home and couldn’t wait to break the foil seal under the green lid. Once I broke the seal, the green dust rose up. I stuck my nose just above the lid rim and took in a full sniff. Ok, I really couldn’t put my finger on how it smelled exactly, so I will say that it smelled of sweet dirty vitamin green.

I grabbed a cup and filled it up with water. The directions said to use at least 8oz of water or juice, so what would it hurt to use 14oz of good old H2O. I used the little scoop provided and plopped the first trial into the cup of water.

It looked like blended up lawn material with a bit of sand mixed in. My first sip was almost my last sip, but I’m too cheap to let $20 go into the trash. The initial taste reminded me of my spice rack. It tasted like they put my whole spice rack into a mix and added some grass. It had a very earthy flavor. The trouble of using 14oz of water was that now I had 14oz of this stuff to chug down. With that taste, there was going to be no sipping! After about 10 minutes, it was gone and I was able to keep it down.

The next morning I talked my husband into trying a shot of the goodness. He hadn’t watched my reaction the day before and I was stressing how great it was for him. He agreed to try it. I mixed us both a small cup with 1 scoop of green with about 4oz of water. Down the hatch it went. I liked that it was gone in a gulp, so that was an improvement over the first taste. My husband was a good sport and finished the whole 4oz green shot. He politely said, “No more” and walked out the front door to work. I don’t think he liked it much because this morning when I went to make more 4oz green shots, he declined the offer.

The 4oz green shot method works good for me and I drink a lot of other fluids during the day. I haven’t noticed any huge differences in how my body feels or how I think, but I did create a whole new blog and wrote over 2000 words yesterday after taking the 4oz green shot.

My only negative comment so far was my mouth’s reaction to the drink on the first taste. Food sometimes irritates my system and the first drink of the green stuff left a mild ulcer on the side of my mouth. Taking the green stuff in the form of a shot has not caused any further ulcers. I hope that it’s not causing ulcers in other parts of the digestive system, but I’m sure I’ll know soon on that issue.

I will continue to take the 4oz green shots until this bucket is finished. I’ll repost any updates.

UPDATE – 1/12/14

On Saturday and Sunday, I did not take the Green Superfood. My body didn’t feel good. My joints hurt and my guts felt like they were loaded with concrete. A few years ago, I once set off an episode of “bad food intolerance” by adding ground Flax Meal to my diet. I did an allergy skin prick test and my whole back swelled up. The Flax probably wasn’t the only thing but after adding it (within a week) an allergic flare up happened in my body. The pain that I felt this weekend was similar to that past flax episode, so I was cautious and stopped taking the 4 oz shot for the weekend. I also worked out pretty hard at the gym last week. I couldn’t tell if the pain was from what I was eating or exercise.

Today I took the 4oz shot and am drinking a bunch of liquids. I feel great. But it’s Monday and I’m writing. I will keep you posted on the Green Superfood.

 UPDATE – 1/21/14

To be honest, I haven’t continued to drink the Green Shots every morning. I keep forgetting to take the gulp of green juice. Maybe it’s because my brain is protecting my tongue from a gritty green assault OR I just don’t like it enough to continue. I wish I could stamp a giant “F” across my post because I have failed to try the Green Superfood more than a few days in a row.

Honestly, adding a few hours of exercise every week and adding some water to my diet has really helped me feel better and those 2 changes have greatly improved my mood. It feels great to jump on a tread mill for an hour while I catch up on reading or watching TV. If you try the Green Superfood and have any noticeable benefits or negative effects…. I’d love to hear them. Please leave a comment below.

Shaking The Soda Habit? Try Home Brewed Tea

I will not make any claim on the teas I make and drink with my family other than they taste good. I am pleased that we are drinking a lot of virtually calorie free liquid. And the caffeine is put in it. And its good. Did I mention that I LIKE to drink tea. 🙂

In this posting, I will show you our favorite tea mix and how we brew it. Please fill free to comment with feedback and/or suggestions. My intentions are to make the tea quickly so please do not be offended by this method. We just started brewing our own tea mixtures this summer.

1# Fruity Caffeinated Tea Recipe:

  • 2 T SweetLeaf Stevia and Cane Sugar Mix (or preferred sweetener)
  • 2 T Loose Leaf OoLong Tea
  • 2 T FireBerry Fruit Tea (or preferred fruit tea)
  • 2 tea bags (or 3g) of Yerba Mate Tea




Step 1: Clean and assemble needed equipment.

  • 3 qt pot to boil water in
  • teas & sweetener
  • 2 large mess tea balls
  • 1 T scoop
  • 2 – 2qt pitchers

Step 2: Bring water to a boil. Some teas require specific temps for the perfect cup of tea. For this method of tea brewing, I simply bring the water to a boil and use.


Step 3: Prepare Tea and put it into the pitchers. 1T of Sweetener and 1 bag of Yerba Mate Tea per pitcher. In the tea ball, scoop 1 T of Oolong and 1 T of Fruit Tea and then close ball. Attach ball and tea bag to the handle or side of the pitcher so it doesn’t fall in.


Step 4: Fill both pitchers up with hot water until tea ball and bag are covered. Allow hot water to steep tea for 5-10 minutes and then top off both pitchers with cold water.


Step 5: Allow the tea to sit for 4-6 hours at room temperature. I usually brew the tea in the evening so that it can sit over night.

Step 6: Serve! I like to fill a Quart Jar up with ice cubes and then add brewed tea.


A Produce Sale Usually Means More Dehydrated Snacks For Us

If you are a person that enjoys snacking, try dehydrating sale or reasonably price produce.IMG_9248

During our shopping trip to Sprouts, we found a great sale on Red, Yellow, and Orange Peppers. YUM! There was no way that we could eat our ten peppers raw and I already had enough veggies for our meals. So we broke out the dehydrator.

This morning, my 15-year-old daughter cleaned and chopped up the peppers for drying. She organized the pepper pieces on the dryer and it’s drying now. We do not season peppers because they dry into tasty bits without the added cost of seasoning. Once the peppers are dry and crispy, we will pull them off the drying racks and put them into a 1 Gallon Sized Ziploc Bag or a reusable container. This time I will be opting for the Ziploc because we will be taking the snacks with us in the car.

I bought my dehydrator at Walmart right off the shelf. It’s not fancy.

Our drying or dehydrating method for fruits/veggies is simple and I do not add anything.


  1. Buy bulk fruits or veggies (I like sales!)
  2. Wash fruits/veggies. (I soak fruits/veggies in a big salad bowl of a mix of water and 1 cup vinegar for 10ish minutes to help get wax off)
  3. Cut fruits/veggies into 1/4 to 1/2 inch thick pieces
  4. Allow to dry over night or as many hours as it needs to dry food out.


Home Beer Brewing

Thankfully, my husband is an adventurous guy and took on the challenge in Dec 2013 to start brewing beer at home. It’s an adventure that I really enjoy. His new beer crafting hobby has forever changed my taste buds for the dark suds.

For Christmas 2013, he got a @$100 home brewing kit from and a 20-min boil brew. The kit was a Nut Brown Ale that didn’t last too long after it carbonated in its bottles. To the kit, we’ve bought bottles from a local home-brew shop as well as a few beer kits.

From there he made a few different kits that included a Pumpkin Brew, Holiday Brew, White House Ale, and a Spice Beer. I’ve enjoyed them all…. except the brew that wasn’t finished brewing before you bottled it. It was a ‘bit’ too foamy!

beer brew bottleing bottles

7 Super Easy Freezer Meals for the Crock Pot

I’ll add photos and notes as we eat these dishes. We made the meals on 1/7/2015 and they were all placed into the freezer. I’d love to hear your feedback and suggestions! Happy Cooking!

UPDATE: It’s 1/22/15 and we’ve tried 5 of the meals. My family LOVED 4 out of the 5 so far. The first 4 we tried were so good that when we tried the General Tso’s Slow Cooker Chicken we were just expecting to be blown away. I’m posting photos and notes on each one we’ve tried so far. I’d give my recipes 4 or 5 stars!

On 1/7/2015 – I was inspired by the following website. The shopping list and all recipes that I provide were adapted from that web site. It is one of the tastiest pages that I’ve ran across for crock pot freezer meals. I’ve tried a few other make ahead plans from the internet and I am most excited about this one. Other websites provided some meals my family did NOT like. So I did scrub the recipes before hand since I knew what would NOT work for us.

I did not clock myself making this batch of freezer meals but it didn’t take much time at all. It took a little time to buy the food and bring it home to wash, cook, and organize it. I packed the freezer bags right after I got home from the grocery store. The ingredients on the list I provided should be easy to find and the prep is as simple as I can make it. I did not pre-cook anything and left items in their cans until it was time to cook.

The canned items were bought and then I used a permanent marker to write the name of the recipe on the top of the can. I simply put the can into the cupboard until needed. I wrote the instructions, what needed to be added, and what side dish to prep on the out side of each bag with a permanent marker prior to filling. Because of my lack of planning, I usually take frozen meals and place them directly into crock pot. But I’ve seen many recommendations to thaw meals the night before use. I noted ingredients for serving suggestions with  (optional) label.

Below is the ingredient list that I used. Please use your favorite brands or your own variation of ingredients. I invite you to make it YOUR meal. Shopping list can be copied and pasted into a word processing program like MS Word or Open Office Write to be modified and printed. I did not print my recipes. I just used my laptop on prep day when I put all the ingredients into their recipe bags.

The 7 meals are:
**Spicy Shredded Meat – (not tried yet)
**Veggie Loaded Chicken Stew – (not tried yet)
**General Tso’s Slow Cooker Chicken – (okay, 3 out of 5 stars)
**Cranberry & BBQ Sauce Chicken – (yum, 4 out of 5 stars)
**Thai Peanut Pork – (YUM, 5 out of 5 stars)
**Sausage Soup with White Beans – (YUM, 5 out of 5 stars)
**Beef & Mushroom Stroganoff Soup – (yum, 4 out of 5 stars)



      • 5 lbs Chicken Tenders (not the breaded kind) or Chicken Breast (which ever has a better price)
      • 4 lbs Roast (Beef or Elk or Deer)
      • 2 lbs Pork Tenderloin
      • 1 lb Pack of Chicken Breakfast Sausage (Or Sausage You Prefer)


      • 8 oz. Cream Cheese
      • (optional) sour cream / cheese (Spicy Shredded Meat)

Fresh Veggies / Items From Produce

      • 4 lbs Redskin Potatoes (do not freeze)(buy 1 or 2 per people serving)
      • 4 Large Onions
      • 4 cups mushrooms
      • Lime Juice
      • Minced Garlic
      • 6 Large Carrots
      • 12 Celery Stalks
      • (optional) shredded lettuce / tomatoes (Spicy Shredded Meat)
      • (optional) Shredded Cabbage (Cran & BBQ Chicken)
      • (optional) baby carrots (Cran & BBQ Chicken)
      • (optional) butternut squash (Cran & BBQ Chicken)

Frozen Veggies

      • 1 16oz Package Frozen Green Beans


      • 1 Can Whole Cranberries With Sauce
      • 1 Bottle Weber’s Original BBQ Sauce
      • 1 Bottle Soy Sauce
      • 1 Can Chopped Green Peppers
      • 1 Jar of Favorite Salsa
      • 2 Cans Wolfgang Puck French Onion Soup
      • 3 – 14 oz Cans of Great Northern Beans
      • 1 – 28 oz Can of Diced Tomatoes
      • 1 – 15oz Can of Crushed Tomatoes

Spices and Other Supplies

      • 10 Pack of Gallon Sized Freezer Bags
      • 1 Jar of Chicken Flavored Broth Base & Seasoning OR “Better Than Bouillon Chicken Base
      • Apple Cider Vinegar
      • Chili Powder
      • Mediterranean Herb Seasoned Salt
      • Black Pepper
      • Cornstarch
      • Creamy Peanut Butter
      • Granulated Coconut Sugar (Or Regular Cane Sugar)
      • Organic Worcestershire Sauce
      • Dried Rosemary
      • Dried Parsley
      • Dried Oregano
      • Dried Ginger
      • 100% Real Honey
      • (optional) Cashew Nuts – to sprinkle on meal (Thai Peanut Pork)

Break / Grains

      • (optional) rice (Spicy Shredded Meat) / (Thai Peanut Pork) / (Sausage Soup)
      • (optional) 8-12 corn or flour tortillas (Spicy Shredded Meat)
      • (optional) 4-8 Sandwich Buns or Hawaiian Rolls (Cran & BBQ Chicken)
      • (optional) egg noodles or other preferred noodles (Beef & Mush Stro Soup)

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** Spicy Shredded Meat ( Elk / Deer / Beef)

Cook Time: 6 – 8 hours / Yield: 4-6 servings

*** Freeze ahead option – Put all ingredients into a 1 Gallon Freezer Bag. Do not put (optional) ingredients into bag. To save room in the freezer, do not add canned items into the bag. Use a permanent marker to write what recipe the can will go into and put the cans on the shelf until you are ready to cook crock pot meal. Put canned items in when other ingredients are added. ***


  • 2 lb of Elk Roast (beef roast or deer roast can also be used)
  • 1 large onion, diced
  • 2 T minced garlic
  • 2 T apple cider vinegar
  • 15oz Can of Crushed Tomatoes
  • 1 Can Chopped Green Peppers
  • 1 T chili powder
  • 2 T lime juice
  • (optional) corn or flour tortillas
  • (optional) shredded lettuce / tomatoes (do not freeze)
  • (optional) sour cream / cheese
  • (optional) rice

Cooking Instructions:

  1. Place all ingredients into slow cooker & cook on low 6 – 8 hours.
  2. (Optional) Cook Rice.
  3. Remove meat from slow cooker & shred or chop.
  4. Place shredded meat back into strained liquid and cook 20 additional minutes (or start eating).

Suggested Serving Options:

  • Warm up Tortillas (corn or flour) and dress with shredded meat, optional veggies, sour cream / cheese
  • Rice can be cooked and used as a side dish.

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** Veggie Loaded Chicken Stew

Cook Time: 6-8 hours / Yield: 4-6 servings

*** Freeze ahead option – Put all ingredients into 1 Gallon Freezer Bag. Do not freeze POTATOES or CORNSTARCH. ***


  • 1.5 lbs chicken tenders or chicken breasts
  • 1 medium onion, wedged
  • 6 whole carrots – chop the top on bottom and toss in the whole carrot
  • 6 celery stalks, cleaned and chopped
  • 2 cups sliced mushrooms
  • 1 cup water
  • 1 T seasoned salt
  • 2 t parsley flakes
  • 1 T Chicken Broth Base
  • 1/2 t ground black pepper
  • 4+ red potatoes, washed
  • 3 T cornstarch
  • ½ stick of butter


  1. Line the bottom of the crock pot with 4+ red potatoes and add the bag contents over the potatoes.
  2. Cook for 6-8 hours LOW.
  3. Use a whisk or fork to stir cornstarch into water.
  4. Stir in water/cornstarch mix into slow cooker and cook 10-20 minutes on high.

Suggested Serving Options:

  • Load bowls with stew.

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** General Tso’s Slow Cooker Chickenphoot o joof

Cook Time: 4-6 hours / Yield: 4-6

 *** Freeze ahead option – Put all ingredients into 1 Gallon Freezer Bag.


  • 2 lb. cut up chicken tenders or chicken breast (long strips or 2 in squares)
  • 5 t minced garlic (I’ll double next time)
  • 8 T honey
  • 2 t dry powder ginger (I’ll double next time)
  • 6 T soy sauce (I’ll double next time)
  • 1 16oz. package of frozen green beans
  • (optional) rice


  1. Place all ingredients in slow cooker and cook 4-6 hours LOW.
  2. (optional) Cook Rice about 30 min before serving.

Suggested Serving Options:

  • Put about a cup of rice in a bowl and add desired amount of Crock Pot General Tso’s Chicken over the rice.


This recipe was okay. I’d put more sauce next time. I was happy about the green bean choice. I served this meal over rice and added pepper & garlic sauce to make it yummy. Everyone did eat this meal, but it was not our favorite of this bunch. The meal did it’s job on a busy day, so I can not dis it too much.

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** Cranberry & BBQ Sauce Chickenfood

Cook Time: 6-8 hours / Yield: 4-6 servings

*** Freeze ahead option – Put all ingredients into 1 Gallon Freezer Bag except (optional) ingredients. Do not freeze (optional) ingredients. To save room in freezer, do not add canned items into the bag. User a permanent marker to write what recipe the can will go into and put the cans on the shelf until you are ready to cook the meal. Put canned items into crock pot when other ingredients are added. ***


  • 1.5 lbs boneless, skinless chicken breasts
  • 1/2 cup diced onion
  • 1 can whole cranberry sauce
  • 1 cup BBQ sauce
  • (optional) 4-8 Sandwich Buns
  • (optional) Shredded Cabbage
  • (optional) baby carrots
  • (optional) butternut squash (Cran & BBQ Chicken)


  1. Clean butternut squash and remove seeds. Cut into 6 large chunks.
  2. Place ingredients in slow cooker. Chicken mixture on the bottom and stack squash on top.
  3. Cook on low 6-8 hours.

Suggested Serving Options:

  • Prepare Sandwich Buns by toasting them in a skillet or a toaster.
  • Pile cooked chicken & shredded cabbage onto buns with favorite condiments.
  • Put baby carrots on plate as side dish.


My family liked this recipe a lot! Once this recipe was cooked, we pilled and mashed the squash. The squash was added as a toping. It can be eaten as a side. I did not get a dressed up photo of the sliders. We cut open the rolls and piled on the chicken, shredded cabbage, and squash. We ate baby carrots as a side.

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** Thai Peanut PorkIMG_9260

Cook Time: 6-8 hours / Yield: 4-5 servings

*** Freeze ahead option – Put all ingredients into 1 Gallon Freezer Bag. ***


  • 2 lbs pork tenderloin
  • 1/2 cup salsa
  • 1/4 cup peanut butter
  • 3 T lime juice
  • 3 T soy sauce
  • 3 T water
  • 2 T dried ginger
  • 1/4 cup sugar
  • 2 cloves garlic, minced
  • (optional) rice
  • (optional) cashew nuts to sprinkle on meal


  1. Place all ingredients into slow cooker. Cook on low 6 hours.
  2. Take Tenderloin out and cut into bit sized pieces.
  3. Return meat to crock pot.
  4. (optional) cook rice.

Suggested Serving Options:

  • Put a cup of cooked rice in a bowl and top it with Pork.


I needed to leave the house before 6:30am and did not want to mess with this meal. So I  allowed this meal to thaw in the crock pot over night. It cooked on LOW for 9 hours. It was a tad over cooked but not too much. I and my whole family really liked this meal too. I served it over short grain rice. We all went back for a second helping. When I make this meal again, I may add veggies. I’m not sure on what veggies but I will update this recipe if I’m inspired with anything good!

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** Sausage Soup with White BeansIMG_9255

Cook Time: 6 hours / Yield: 8 servings

*** Freeze ahead option – Put all ingredients into 1 Gallon Freezer Bag. Do not freeze (optional) ingredients into bag. TO save room in freezer, do not add canned items into the bag. User a permanent marker to write what recipe the can will go into and put the cans on the shelf until you are ready to cook the meal. Put canned items into crock pot when other ingredients are added. ***


  • 1 lb breakfast sausage (raw)
  • 3 minced garlic
  • 1/2 cup diced onion
  • 6 celery ribs, diced
  • 2 – 14 oz. cans Great Northern Beans, drained
  • 1 – 28 oz. can diced tomatoes
  • 3/4 t dried rosemary
  • 1 t dried oregano
  • 1 t dried parsley
  • 1 t dried basil
  • 3 T Chicken Flavored Broth Base
  • 6-8 cups of water (depending on size of pot / add water until water line is within 2 inches of top)
  • (optional) rice


  1. (optional step that I did NOT do. I put raw sausage straight into freezer bag) Breakfast sausage can be cooked prior to bagging. Make sure to drain & let cool.
  2. Place all ingredients from bag into slow cooker.
  3. Add water until water line is within 2 inches of top of crock pot.
  4. Cook 6-8 hours LOW.

Suggested Serving Options:

  • Serve in a bowl.


I took this meal from freezer  and put it directly into crock pot. I cooked it on LOW for 6 hours. Another meal my family loved. The flavor was just right and the texture was pleasing. I did serve the meal over short grain rice that I found on sale. The soup could be served without rice. My family likes rice. 🙂 We did have leftovers but the leftovers were eaten very quickly.

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** Beef & Mushroom Stroganoff Soupbeef strog

Cook Time: 6-8 hours / Yield: 4-6 servings

*** Freeze ahead option – Put all ingredients into 1 Gallon Freezer Bag. Do not freeze (optional) ingredients into bag. To save room in freezer, do not add canned items into the bag. User a permanent marker to write what recipe the can will go into and put the cans on the shelf until you are ready to cook the meal. Put canned items into crock pot when other ingredients are added. ***


  • 2 lbs stew beef (I used Elk Roast)
  • 2 cans Wolfgang Puck French Onion Soup
  • 1 c diced onions
  • 3 T Worcestershire sauce
  • 1 cup water
  • 2 cups sliced mushrooms
  • 8 oz. cream cheese (DO NOT FREEZE)
  • (optional) egg noodles or other preferred noodles


  1. Put items from freezer bag in into crock pot and cook 6-8 hours LOW.
  2. Once meat is cooked, cut cream cheese into cubes and place into slow cooker. You may need to break cream cheese up with fork. Allow soup to cook another 15+ minutes.
  3. (optional) cook noodles

Suggested Serving Options:

  • Stroganoff will be soupy.
  • Add 1 cup of noodles in a bowl and scoop Stroganoff into bowl as desired.


I took this meal from freezer  and put it directly into crock pot. Cooked on LOW for 6 hours. The family LOVED this soup and the house smelled great when we got home. We filled our bowls and enjoyed this dish as a soup. Although I think it was intended to be thicker, we enjoyed the soupy texture. You can thicken with corn starch if desired or add less water. YUM! When I make this again, I will most likely add more veggies. Maybe carrots?

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