Lamb Stew (Makes 8 cups)
1 pound lamb neck and shoulder pieces
6 cups water
3 carrots diced
1 sweet potato, peeled, diced
2 cups cooked brown rice
Combine the lamb and water in a medium saucepan and simmer for 20 minutes. Remove lamb and cool before removing meat from the bone. Discard the bone and return the lamb to the pot with the remaining ingredients. Return to a simmer and cook until vegetables are tender, about 15 minutes. Cool and mash before serving. Freeze in serving portions and defrost as needed.
2 6-ounce cans tuna OR 1 14-ounce can salmon (do not drain either)
1 1/2 cup whole wheat or spelt flour
1 tablespoon granulated garlic
2 eggs, lightly beaten
¼ cup grated Parmesan cheese
Pre-heat oven to 350F degrees. Pulse ingredients together in a food processor. Spray a 9×9 pan with oil and add tuna mixture. Bake for 20 minutes, remove and cool. Freezes beautifully and will keep unfrozen in refrigerator for 3-4 days. CAUTION: do not refreeze any leftovers!
Salmon Brownie Treats
1 10-ounce can salmon, not drained
3 cloves garlic
3 cups spelt, oat or quinoa flour .
Pre-heat oven to 350F degrees. Combine salmon and garlic in a food processor and pulse to combine. Add the flour and continue to pulse until a ball of dough forms. Remove from processor and place between two layers of wax paper then roll out to half an inch thick. Place on a cookie sheet and score into small squares. Bake 10-15 minutes.