Thanks to Gayle Pruitt for these recipes that are good for both humans and dogs.
ASPARAGUS AND SALMON CASSEROLE
Ingredients 12 ounce can of salmon 1 cup asparagus, lightly steamed 3 ounces gluten-free bread, crumbled 1 teaspoon paprika ¼ cup chopped parsley ¾ cup plain goat yogurt 2 teaspoons water Preheat oven to 350 degrees. Layer the salmon and asparagus; put bread crumbs over each layer. Top with bread crumbs and sprinkle with paprika and parsley. Mix yogurt and water; pour over the top. Bake for 35 minutes.
SWEET PEPPER RAINBOW SAUTE'
Ingredients 1 tablespoon olive oil 1 rred pepper, sliced lengthwise 1 yellow pepper, sliced lengthwise 1 orange pepper, sliced lengthwise 1 green pepper, sliced lengthwise 1/4 cup purple cabbage, sliced thinly Dash of Celtic sea salt
Add oil to skillet set over medium-high heat. Add the begetables and salt; saute for about 3 to 4 minutes. Serves 4
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