Yams & Chicken

4 skinned yams 3 cups cooked boneless chicken 1 cup grated vegetables, any kind Bake skinned yams until thoroughly cooked.  Cut chicken into pieces.  Mash cooked yams and mix in chicken and vegetables.  Serve when cool. 
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Turkey Treats

1 pound ground turkey 1/2 cup grated carrot 2 Tablespoons whole-berry cranberry sauce 1 Tablespoon Extra virgin olive oil Bake at 200 on a 9 x 11 inch foil lined baking sheet for 2 hours. Cut into
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Tuna or Salmon Brownies

From Joan Benedict Preheat oven to 250 degrees 2 cans 14.75oz Salmon or 2 cans 12oz Tuna (or combination of each) 4 eggs beaten 2-3/4 to 4 cups flour (any kind of flour).  You want a

Thanksgiving Muffins

INGREDIENTS: 2 cups whole wheat flour 2-1/2 teaspoons baking powder 1/2 teaspoon ground cinnamon 4 teaspoons ground nutmeg 1/3 cup olive oil 2 large eggs 1-1/4 cups canned pumpkin puree (not pumpkin pie mix) 1/2 cup

Spot’s Chicken Stew

2 ½ pounds whole chicken ¼ cup chopped fresh garlic 1 cup green peas 1 cup coarsely chopped carrots ½ cup coarsely chopped sweet potato ½ cup coarsely chopped zucchini ½ cup coarsely chopped yellow squash

Scrambled Eggs & Rosemary Rice

4 tablespoons olive oil 4 eggs, beaten 2 cups cooked brown rice 1/2 teaspoon rosemary Heat oil in 12-inch frying pan.  Combine beaten eggs, rice, and rosemary, and our the mixture into hot pan.  Cook over

Salmon Loaf

2-1/2 cups whole wheat flour 2 cups rolled oats 1-1/2 teaspoons baking soda 3 cups yogurt (plain), kefir, or buttermilk 1 teaspoon dried rosemary 2 tablespoons chopped fresh parsley 2 garlic cloves, chopped 16-ounce can salmon

Salmon Fudge

From Dr. Khalsa’s Natural Dog book  14oz. can undrained salmon 1-1/2 cups of oat flour 2 eggs lightly beaten 1/2 cup Parmesan cheese Mix all ingredients together. Spread on oiled cookie sheet Bake at 350 degrees

Rice & Salmon

1-1/2 cups basmati rice 3-1/2 cups water 1 can low-salt salmon Cook the basmati rice in boiling water for 3 minutes.  Let sit covered on stove for 20 minutes. Add salmon and mix.  Serve when cool. 

Puppy Stew

3 lbs. boneless chicken 2 cups brown rice or barley 6 large sweet potatoes, peeled and diced 6 carrots, peeled and chopped 1 medium package (24 oz.) frozen peas or lima beans 56 fl. oz. diced