Mix all ingredients and bake according to package directions
Millet and Rice
1 part c. cooked hulled millet
1 part c. white rice, cooked
1 part c. brown rice, cooked
Soak millet in water for 20 minutes prior to cooking. Mix together with rice and serve warmed.
· 3 cups cooked rice
· 1 lb. raisins
· 3 lb. dried fruits
· 2 cups chopped mixed nuts (no salt)
Course chop ingredients in blender or food processor. Roll into 1 inch balls. Cover and refrigerate.
Birdie Corn Bread Squares
1 Cup plain yellow corn meal
1 teaspoon backing powder
1 egg
1/2 cup apple sauce
1/2 cup apple juice (pasteurized)
1/3 cup thawed frozen peas
1/3 cup grated carrot
1/3 cup cooked white or brown rice
1/3 cup pellets or seeds
Preheat oven to 350 degrees, mix above ingredients together. Put in a glass 8x8 pan. Bake for 35 minutes. Allow corn bread to cool and cut into 1 inch squares
Scrambled Eggs and Vegetables
2 eggs
2 Tbs. low fat ricotta cheese
1/4 cup shredded carrots
1/4 cup chopped broccoli
Scramble eggs with shells and ricotta cheese in a bowl. Pour into a frying pan and add vegetables. Cook until eggs are firm.
Fruit and Nut Bar
2 Large eggs
1/4 cup walnuts
1/4 cup raisins
18 oz Box corn bread
1/3 cup cranberry juice
1/4 cup applesauce
1/2 cup mixed vegetables, defrosted, and chopped fine
1/2 cup chopped broccoli
1. Preheat oven to 400*
2. In a large bowl, stir together, eggs, applesauce, cranberry juice, mixed vegetables and broccoli.
3. Add corn bread mix a little at a time. Stir until well combined.
4. Stir in raisins and walnuts.
5. Pour batter into well greased 8x8" pan.
6. Bake for 20 minutes.
7. When cool, cut into squares and store in an airtight container in the refrigerator.
Carrot and Apple Bake
2 c. chopped carrots
5 apples, cut into slices
2 Tbls. whole wheat flour
4 Tbls. honey
4 Tbls. butter
3/4 c. orange juice
Put the apples in a 1-quart baking dish and cover them with carrots. Sprinkle the flour and vitamins over the apples and carrots. Drizzle with honey. Pour orange juice over entire dish and bake at 350 degrees for 40-45 minutes.
French Toast
1 Slice Toasted Whole-Wheat Bread
1 Teaspoon Milk
1 Egg
1/8 Cup Crushed Pellets
Pinch Of Cinnamon
Beat the egg and milk together. Dip the toast in the egg mixture, pinch of cinnamon, and then coat it with the crushed pellets. Fry with cooking spray in a stainless-steel fry pan.
Sweet Potato Muffins
1 cup white enriched flour
3/4 cup whole wheat flour
1 tablespoon baking powder
1 tablespoon brown sugar
1 teaspoon honey
1/2 cup chopped nuts
1/2 cup chopped dates
2 eggs
3/4 cups apple juice
1 cup cooked,mashed sweet potatoes
1/4 cup melted butter
Mix the first 8 ingredients together. Crush eggshells to almost a powder with the back of a spoon. Mix shells in with eggs. Add eggs to the remaining moist ingredients.Stir together with dry ingredients until combined. Spoon into greased muffin tins. Bake at 425 degrees about 25 minutes or until springy to the touch. Cool and freeze individual muffins or 1/2 muffins. Defrost muffins as needed.
Beans and Rice
1-1/2 cups mixed,dry beans
1 cup cooked brown rice
1 cup cooked white rice
1 carrot,chopped
1 celery stalk,chopped
1 cup frozen corn,thawed
Soak beans overnight. Drain, rinse, refill pan with water. Add carrots and celery. Cook with beans for 1 hour. Add corn and rice and cook until rice is soft. Cool and serve. Freeze extra servings in plastic food storage bags.
Honey Seed Treat
2 cups crushed cheerios
(get a brand with NO zinc)
2 cup crushed pellets
2 cups mixed bird seeds
1-1/4 cups honey
Combine dry ingredients in a large bowl. Add honey, stirring until mixture is wet, but not dripping. You may adjust quantity of honey to obtain correct consistency. Spread out onto a cookie sheet. Bake at 200 degrees about 45 minutes. Halfway through baking, score with a sharp knife. When done, cut into pieces. Store in tight container.
Spinach Muffins
2 boxes corn muffin mix
1/2 bag fresh washed spinach
A few kale leaves
1/2 banana mashed
1/2 cup apple sauce
1/2 cup seeds
1/4 cup pellets
Prepare corn muffin mix as directed. Omit butter and use 1/2 amount of milk. Mix with blender or food processor. Chop the spinach and kale very finely. Add to corn muffin mixture. Add remaining ingredients and mix well. Bake in muffin papers. Makes 12 muffins. Freeze and defrost as needed.
