FAJITA CASSEROLE
1 package whole wheat tortillas 2 tablespoons vegetable oil 2 green peppers, chopped 2 cloves garlic, minced 1 pound firm tofu 1 can black beans, rinsed and drained 1 pinch cumin 1 pinch oregano 5 drops lime juice 1 tomato, chopped lettuce, shredded (dark varieties are the most nutritious) Heat oil in a frying pan. Add green peppers, garlic and tofu. Saute. When tofu is lightly browned, stir in beans, spices, tomato, and lime. Turn off heat. Cover the bottom of a casserole dish with tortillas. Spread 1/2 of bean mixture over tortillas. Place another layer of tortillas on top. Spread with the other half of the bean mixture and top with another layer of tortillas. Bake in a 350 degree oven for 20 minutes or until tortillas begin to brown on top. When cooled somewhat, top with lettuce.
FAT BUSTER
1 C raw rolled oats 3 eggs (shells crushed and baked at 350 degrees F for 12 minutes) 1 tsp bonemeal, calcium, magnesium powder (or eggshells) 1/2 C cpttage cheese 1 C raw vegetable (whatever is on hand) 1/2 C raw chopped meat (chicken, turkey or beef) Bring 2 cups of water to a boil. Add raw oats, cover, cook two minutes, turn off heat and let stand about ten minutes. Stir in remaining ingredients. Mix in some brewer's or nutritional yeast, lecithin or olive oil
Growlin' Goulosh
1 lb meat - ground beef, ground turkey,ground venison, etc. 2c cooked BROWN rice 2 cans veggies, or fresh veggies (about 3 cups)- broccoli, asparagus, sweet potatoes, green beans, carrots, spinache, kale 2 hardboiled eggs chopped and shells crushed 1 can of mackeral 2 cloves of garlic, minced chicken livers or gizzards, chopped Pulverize veggies, either in a blender, processor, grinder, etc. Mix all ingredients together in a big pot. Add enough water to cover, mix well. if you feed raw, which we do, place into containers, enough for one feeding in each, and freeze. We use plastic baggies. If you don't feed raw, cover the pot and simmer for abouit 2 hrs, stirring occasionally. When it is done cooking, cool, and place into containers or baggies, enough for one feeding in each and freeze. Simply get out in the morning to thaw in the fridge. Dogs get this every evening for dinner, with 1/4-1/2c kibble mixed in, depending on size of dog. **feed 1c per 15 lb body weight**
GROWLIN' GRANOLA
2 tbsp. oats 1/2 banana, mashed 14-ounce container plain yogurt 1/2 c. orange juice 1/2 apple, peeled, cored, and chopped 1/2 c. seasonal berries Mix oats and banana, blending well. Add yogurt, orange juice, and apple. Mash berries and add to mixture. Serve in small portions; too much fruit can cause diarrhea in a digestive system that is unused to it.
Grrrrisotto
olive oil sesame oil 1 potato, peeled and finely chopped 3-4 button mushrooms, cut into quarters or sliced 50g/2 oz cooked whole grain rice 50g/2 oz canned sweet corn 75 g/3 oz cooked chicken, in strips or chunks 39 g/2 tbsp plain yogurt Heat the oil, throw in the potato pieces, and saute until translucent. Add the mushrooms, and keep stirring while adding the rice and the sweet corn. Next add the chicken, stirring a little longer; reduce the heat to low. Keep stirring for a further 2-3 minutes. Lastly stir in the yogurt, reduce the heat to very low. Continue to stir for 1 more minute. Cover and leave for 5 minutes, lifting off the lid and stirring briefly every minute or so. Allow to cool completely. Sprinkle sesame oil on top of food (optional).
Hash Brown Skillet
1 tablespoon vegetable oil 1 cup frozen hash browns or home fries 1/2 pound tofu 2 tablespoons nutritional yeast 1 teaspoon miso dissolved in an equal amount of water 1 jar squash baby food 1 jar green beans, baby food In a small skillet, fry hash browns in oil until they begin to brown. Crumble tofu into the pan with the potatoes. Cook 5 minutes stirring frequently. Add nutritional yeast and miso mixture and cook until water has evaporated. Turn off heat and add baby foods. Allow to cool. Serve alone or with whole wheat toast points.
LAMB & RICE
1 lb ground lamb (beef if you wish) 1 1/2 cups brown rice 2 stalks Broccoli 2 or 3 medium potatoes 3 medium carrots 4 cloves garlic 1 sheet kombu, Sea Kelp (optional) Brown lamb in a frypan. After it gets going, put on the chopped garlic to brown. Boil water, put about 4-5 cups into a crockpot, so it is already hot while you are fixing the rest of the ingredients. Add cubed potatoes to the frypan. Cut broccoli and add this to the crock. Put the rest of the works in the pot, add enough hot water to cover. Add pepper to taste. Throw in 1/2 cup brown rice and mix. Lasagna Bake
6-8 lasagna noodles, cooked 1 cup crumbled tofu 1 cup frozen chopped spinach, thawed 1 1/2 cups rice milk 2 tablespoons flour 1 teaspoon oregano 3 tablespoons chopped fresh parsley 2 cloves garlic 1 cup chopped fresh tomato In a bowl, combine tofu and spinach. Make a layer of noodles at the bottom of a lasagna pan. Top with part of the tofu mixture. Repeat till tofu and noodles are gone. Mix flour and rice milk (shaking it in a jar may make this easier.) Place in a saucepan over medium heat. Stir till thickened. Add tomato and spices. Cook for one more minute. Pour over noodles. Bake briefly (about 10 minutes) at 350 degrees to meld the flavors. Serve with a side of steamed brussels sprouts.
MINT RICE HAMBURGER
5 cups of uncooked rice 10 cups of water 2 pounds low fat hamburger 5 tbs dried mint Bring rice to a boil. Add hamburger and mint. Bring back to boil. Mix well. Reduce heat to low. Cook until all water is absorbed. My golden retriever loves this meal and the mint gets rid of bad breath!
MORE QUICHE 4 whole egg 1 tablespoon heavy cream 2/3 cup milk, skim 3 ounces meat -- *see Note 2 ounces shredded lowfat cheddar cheese -- or other type 1 whole pie crust (9 inch) 1/2 teaspoon garlic powder -- optional 1 sprig parsley -- chopped fine Pre-heat oven to 375F degrees. Wisk egg, cream, milk together, then pour into pie crust. Add meat, cheese evenly Bake for 30-45 min. Till done. Let it cool. Sprinkle fresh parsley. Note: fine chopped, any type of meat they like. Pre cooked, unless you use liver. Fresh shredded veggies can be used as well.
Mushroom Barley Dinner
2 tablespoons vegetable oil 1/2 pound mushrooms, sliced 3 carrots, chopped 1 stalk celery, chopped 2 potatoes, unpeeled and cubed 2 tablespoons parsley 2 cups canned kidney beans, rinsed and drained 1/2 cup barley 2 teaspoons Vegedog supplement In a large pot, heat oil over medium heat. Add the sliced mushrooms and sauteé until soft and juicy. Add carrots, celery, potatoes, and parsley and continue to cook for 10 minutes, stirring frequently. Add 2 1/2 cups of water, beans, and barley. Bring to a boil, reduce heat, cover and simmer until potatoes are tender and barley is cooked, about 30-45 minutes. Allow to cool. Stir in Vegedog supplement powder, if desired, and serve.
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