1 lb bag of small elbow macaroni
1/2-1 lb cheddar (or your preference) cheese, shredded or small cubes
1/4-1/2 cup milk
1 can (or small bag frozen) whole kernel corn, drained
1 can (or small bag frozen) peas, drained
2 cans tuna, drained
Boil macaroni until desired doneness. Drain and place back into pot. Turn burner to medium-low heat and add cheese, stirring and folding gently until almost melted. Add milk as needed during melting process for creamier texture and easier melting. Add veggies and tuna and continue mixing until all ingredients are heated and cheese is fully melted. Take a small birdie sized portion for each of your birds and place it in their bowls and let it cool before serving. They'll love it! And you don't have to make something else for you and the kids. Now if yu want, you can mix in sprouts, pellets, or whatever you'd like to add. I don't...they love it just like this.

15 Bean Soup

1 package 15 bean soup
1 bag frozen corn
1 cup raw brown rice
Soak beans overnight. Add rice, cook for 1 hour or until done. Add corn 50 minutes after you started beans cooking. Drain water and serve. Store excess in leakproof containers. May be frozen in 3 day serving sized containers, and thawed before use.

2 Cups finely ground pellets
1 Very ripe banana
1/3 Cup wheat germ oil
1/3 Cup vegetable oil
6 Large eggs
2 Heaping tbss of canned pumpkin
1 Heaping tbs of applesauce
1 Cup of mixed vegetables
1 Cup of cooked or canned pinto beans
1 Cup boiled brown rice
2 Cups corn meal
4 tbs baking powder
1 tsp Spirulina
Mix the first five ingredients in a food processor until you have a fine blend. Add the next two ingredients and continue to process. Pour entire mixture into a large bowl and add the vegetables, beans, rice, corn meal and baking powder, spirulina and stir. The mix should be the consistency of cornbread. If it's too dry, add the liquid from the pinto beans. If there isn't enough liquid add water. When you have the desired consistency pour into a 13x9 inch baking pan. Bake the bread at 325 degrees for about 40 minutes or until done. To test your bread insert a toothpick in the middle of the pan. If it comes out clean the bread is ready. Make several pans at once so you can freeze the loaves and use them as needed. Sprinkle vitamins on the bread and crumble it before serving. Good vitamins to sprinkle is: Wheat Grass powder!

1/4 cup pinto beans
1/4 cup kidney beans
1/4 cup split peas
1/4 cup lentils
1/4 cup navy beans
1/4 cup garbanzo beans
1 cup cooked brown rice
1 cup cooked white rice
1 carrot (chopped)
1 cup frozen corn (thawed)
Soak beans overnight. Drain, rinse, refill pan with water. Add carrots and cook with beans for 1 hour. Add corn and rice and cook till warm. Cool and serve. Store excess in leak proof containers. May be frozen in 3 day serving sized containers and thawed before use.