NOODLES AND BEEF
2 cups of macaroni 2 cup of mixed vegetables (peas, carrots, corn, etc.) 3/4 to 1 lb. of meat (ground beef or chicken) 3 cups water 1 1/2 tbs. corn starch 2 tbs. olive oil 3 large cloves of garlic (pressed) Add meat and water to pot and boil bring to boil. Let simmer for 15 minutes and strain off meat. Save 1 3/4 cups of boiled stock. Now add water and boil macaroni until it begins to feel soft. Add frozen vegetables and let sit in water for a couple of minutes. Strain noodles/vegetables and turn heat to medium. Dissolve corn starch in 1/4 cup of cold water. Add meat, noodles, vegetable, olive oil, garlic and stock to pot. Stir until mixture begins to bubble. Turn heat to medium low and stir in water/corn starch mixture. Stir on element for a few minutes until it thickens (add more corn starch mixture if contents are still thin). Remove from element and let it cool to room temperature. Take 1 cup dry measuring cup and scoop out increments onto pieces of plastic wrap. Wrap up and freeze. We will usually thaw one out the night before and split it up into two servings (we add some kibble).
PASTA HASH SUPREME
This is a bulk recipe for those with more than one dog who want to feed well balanced home cooked food. 2 lbs pasta (The shapely kind has more texture) 2 lbs brown rice 32 oz Cottage cheese 1 package chicken leg quarters 1 lb chicken liver 1 lb Mixed veggies (No corn, it just comes out the other end undigested so why waste the money) Garlic Italian seasoning Place liver and rice in pot with 2-3 cloves of garlic add water in a 2-1 ratio (2 cups water to 1 cup rice). bring to a boil. Turn down heat and cook for 40 min. Season chicken with spices and bake in oven at 400 degrees for 1 1/2-2 hours. Or till a little crispy. After chicken is done. Boil water in a large pot add pasta. Cook 8-10 Min. Dump rice and liver mix into a large container( it will need to be big enough to mix all the ingredience together. Large tupperware works great). Place frozen veggies in collindar. Drain pasta over veggies. Debone chicken add to rice mix. Add pasta mix. Add cottage cheese. Stir well. Serve mixed with a little kibble or just by itself. Caution this can be a little messy with the rice kernels and cottage cheese. serve in a place that can be easily cleaned up after the pig out session. Save chicken bones and boil with a pot full of water until 1/4 of the water remaines. This makes a great broth for the next time you make the rice mix just substitute 1/2 the water for this rich broth. The dogs really love it.
POOCHIE PIZZA
1 small, medium or large Boboli Pizza crust. (depending on number of dogs in your household. Cover generously with mozzerrella cheese - sprinkle on raw or cooked hamburger meat. *sprinkle frozen spinach (from box) on top. optional. Bake at 400 degrees until cheese is all melted and crust is brown
Pixie's Pasta
3 1/2 cups whole wheat flour 8 ounces beef liver 3 whole egg 1 tablespoon olive oil 8 tablespoons butter -- optional Puree beef liver in blender until smooth. Add eggs and blend for about a minute. Put flour in a large mixing bowl and make a well in the center of the flour. Pour liver and egg mixture into well along with olive oil. Mix well until thoroughly combined. Turn dough out on floured board and knead well for at least 5 minutes or until smooth and shiny. Wrap dough in plastic wrap and let dough rest in refrigerator for at least 1 hour, no longer than 2 days. When ready to make pasta, divide dough into 8 equal portions, approximately 4 oz. each. Form into desired pasta shapes with hands or use pasta machine. Cook in rapidly boiling water until al dente. For thin noodles, approximately 10 minutes, for thicker noodles a few minutes longer. Drain noodles and toss with 1 tablespoon butter per serving, if desired. Instead of butter, try tossing noodles with 1 tablespoon olive oil, canola oil or other oil high in omega-3 and omega-6 fatty acids.
Puppy Pasta Primavera
1 package pasta (preferably whole grain) 1 cup chopped broccoli 1 cup chopped carrots 1 cup sliced zucchini 1 cup chopped celery 2 cloves garlic, minced 3 tablespoons olive oil .5 cup vegetable broth .25 cup fresh basil, sliced into ribbons. Cook pasta according to package directions. Saute veggies in a frying pan with garlic and oil until crisp-tender. Add broth and cook 10 minutes more. Stir in pasta and basil. Cool and stir in supplements of choice before serving. Optional: When in season, add cooked fresh peas and asparagus to the vegetable mixture. This is always a big hit at our house! Also, to make this a higher protein meal, we often stir in a few cans of cannellini beans.
Rice & Meat Mania
1/2 cup of either hamburger, ground pork (cooked all the way through), ground chicken, ground turkey, or liver 4 cups rice 1 cup vegetables-- choose 1 or more of either sweet potato, regular potato, green beans, carrots, or spinach 1 tablespoon vegetable oil 2 cloves garlic Boil all ingredients together in a large pot. Be sure that if you used pork, it is cooked all the way through. *OPTIONAL INGREDIENT FOR VARIETY* Noodles Use all the ingredients above, except you boil 1 pound of noodles separately. Mix noodles in with all other ingredients when the ingredients are ready to serve.
Rrrruvery Rrrrrisotto
3-4 cloves garlic mashed 1pound minced meat 1 1/2 cups rice 4 cups finely chopped vegies (NO onions! they're toxic to dogs) 1 stock/bullion cube 5 cups water Gently fry the garlic. Add meat & brown it through. Add rice & mix well. Add 3 cups water (with stock cube dissolved). Bring to boil & simmer gently for 5 minutes. Add vegies & remaining water, simmer very gently for about 20 minutes, till water is absorbed. Add more water if it gets dry! Cool & serve, or freeze for later. This is very good for "high-energy" dogs like terriers, who do a lot of racing around, burning up calories! Or dogs who are a bit fat, and don't need too much protien in their diet!
Shih Tzu Stew 2/3 cup- turkey, liver, hamburger 1/2 cup rice 1/4 cup potato 1/4 tsp.garlic powder 1/2 carrot 1 cup water Cut meat into tiny bite size pieces, slice the potato, and cut the carrot. Put all into a pot, add 1/2 cup water, then garlic powder. Turn on stove to high, let bowl. Cook the rice. While cooking add a little of the water every so often to the stew. Add rice to pot, stir, keep at bowl for 2 more minutes. take from heat. Strain juice into separate pot. Let food cool. Once done, add a little juice. (( if wanted))
More Stew 1 tablespoon olive oil 2 pounds beef -- *see Note 2 cups cabbage -- chopped 3 cloves garlic -- minced, up to 4 18 ounces canned sweet potatoes -- drained and chopped 14 1/2 ounces canned tomato wedges -- undrained 1 1/2 cups tomato juice 3/4 cup apple juice 1 teaspoon ginger root -- up to 2, grated 2 cups green beans, frozen -- cut crosswise 1/3 cup peanut butter 6 cups cooked brown rice Heat the oil in a large skillet over medium-high heat. Cook Beef, Add the cabbage and garlic; cook, stirring, until the cabbage is tender-crisp, about 5 minutes. Stir in the sweet potatoes, tomatoes, tomato juice, apple juice, ginger. Reduce the heat to medium-low; cover. Simmer until hot and bubbling, about 6 minutes. Stir in the green beans and simmer, uncovered, for 5 minutes. Stir in the peanut butter until well-blended and hot, about 1 minute. Spoon over rice.
Turkey Omelet
1 egg 1-2 tbsp. mashed potatoes 1/2 cup diced cooked turkey meat 1/2 cup cooked vegetables, chopped 1/4 cup desired cheese, grated Heat a medium-sized pan with a small amount of olive oil. Whisk together the egg and potatoes. Spread in pan. Place turkey and veggies on top in even layers. Cover; simmer until egg cooks and the mixture is warm. Sprinkle cheese on top, then cook a few more minutes until cheese is melted and egg is golden brown. Let cool. Cut into wedges. Store in refrigerator.
VEGGIE VITTLES
1 egg, beaten 1/3 cup applesauce 1 cup cooked vegetables*, mashed or grated small 1 cup cooked rice 3/4 cup grated cheese 1 tbsp. brewers yeast *Any desired veggies can be used, such as zucchini, peas, carrots, potatos, etc... Mix all ingredients well. Drop by rounded teaspoonfuls onto a greased cookie sheet. Bake in a preheated 350 degree oven for about 12 minutes, or until lightly browned and firm. Cool. Store in the fridge, or freeze.
Woofer Waffles
3/4 cup Whole Wheat Flour 3/4 cup Cornmeal 1 tablespoon Baking Powder 1 tablespoon Nutritional Yeast 1 teaspoon Vegetable Bouillion NRG Egg Replacer equivalent to 2 eggs 1/2 cup Water 1/2 cup Rice Milk Begin heating your waffle iron. In a large bowl, combine flour, cornmeal, baking powder, yeast, and bouillion. In a smaller bowl or measuring cup combine egg replacer, water, and rice milk. Add wet ingredients to dry and stir till blended. Pour by quarter cups onto an oiled waffle iron. Cook till done. Divide each waffle into quarters and serve as a snack.
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