Birdie Muffins
1 1/2 cups rice flour
1/4 cup vegetable oil
2 eggs
1/2 cup finely chopped chicken
1/2 cooked white rice
1/2 cup finely chopped frozen soup vegetables
enough water to make mix like a cornmeal mix
Mix all ingredients and bake at 350 degrees in mini-muffin pans.
Makes 24 muffins that you can store in the freezer until you need them.

Sweet Potato Balls
1 large sweet potato, microwaved until soft
1/2 cup raisins
1 mashed banana
1 cup mixed fresh or frozen mixed vegetables
1 cup diced apples
1 1/2 cup uncooked oatmeal, corn flakes or granola cereal.
Mix all together and add enough fruit or vegetable juice to make it form small balls.
Store in freezer and defrost and serve

French Toast
2 eggs
1 jar sweet potato baby food
1/4 cup milk
whole wheat bread
Mix eggs, sweet potato and milk in a bowl, dip bread and fry to golden brown.

Birdie bread
Preheat oven to 350 degrees
Ingredients:
1 cup flour
1 cup yellow cornmeal
4 tsp baking powder
1/2 cup frozen mixed veggies
1/2 cup chopped broccoli
1/2 cup dried fruits and nuts (examples: cranberries, mangoes pineapples, cashews and coconut flakes.)
1/4 cup vegetable oil
2 eggs (with shell)
1 cup dairy-free substitute (such as rice milk, soy milk or almond milk)
Directions:
Mix together the dry ingredients (flour, yellow cornmeal and baking powder.) Add the frozen mixed veggies, chopped broccoli, dried fruits and nuts Add liquid ingredients (eggs with shells, vegetable oil and dairy-free substitute.) Mix together until smooth. Make sure to scrape the sides and the bottom of the bowl to ensure that all of the ingredients have been mixed together. Bake for 20-25 minutes or until the toothpick comes out clean from the center of the bread. Cool and cut into ½ inch cubes to eat and store the extra for later.