Recipes tried and true easy to modify so you can freeze them. Those not listed as treat's are balanced meals and suitable for daily feeding. I always forget to take photos. If you'd like to submit a photo of any of our recipes please email them to odbtr1@embarqmail.com.
*Helpful Hint for internal pest in our pups. When making our treats and food if you add a tablespoon of food grade diatomaceous earth to each treat (or half tbs and give them two per day) and or food serving your dog will remain worm free including tapeworms but not heart worms. There is research going on to study the effectiveness of DE for preventing heart worm infestation.
Mutt Loaf
Ingredients:
1 pound ground meat (chicken, turkey, lamb, boneless fish or medium fat beef) or a combo of any of the meats(beef is my least favorite of the choice but is fine now and then)
1 (24-ounce) container cottage cheese
4 eggs
4 tablespoons flax seed oil
1/2 cup dry milk powder
1/4 cup wheat germ
4 tablespoons garlic powder 4 tablespoons brewers yeast
8 slices oatmeal bread, crumbled (other dense breads will work)
8 cups cooked oatmeal 4 cups cooked brown rice
Directions:
Preheat oven to 350. In very large mixing bowl, combine ground meat and cottage cheese; blend well. Add eggs, dry ingredients and mix well. Add the crumbled bread, oatmeal, and brown rice and mix well. Divide among ten small (5-1/2" x 3-1/2") aluminum loaf pans. and bake for one hour or until a knife comes out without anything stuck to it. (insert knife straight in close to the center and about half way in one of the loaves. Cover with foil of freezable wrap and freeze until needed then thaw and feed. You can also press the mixture into large cookie sheets the kind with a half inch or so edge all the way around and bake it 20 to 30 minutes or until done. Once cool break it up and store in zip lock bags or freezer containers until needed. This thaws in a few minutes in the microwave. Faster than the loaves which need to be cut up before feeding. Cupcake' or muffin pans work as well depending
This recipe doubles nicely if needed.
Maggie's Delight
Ingredients:
1/2 cup amaranth (see note below)
1 1/2 cups low sodium chicken broth ,
1 1/2 pounds ground chicken or turkey
1/2 cup cottage cheese, 2 whole eggs ,1/2 cup wheat germ
1/4 cup chopped carrots 1/4 cup chopped spinach (fresh or frozen not canned)
1/4 cup chopped zucchini, 2 cloves garlic (optional) ,1 tablespoon olive oil
Directions:
In medium saucepan, bring amaranth and chicken broth to a boil; reduce heat and simmer 20 minutes. Let cool. Preheat oven to 350. Wash but do not peel veggies. puree until just liquid. If you don't have a food processor or blender chop as finely as possible. In a large mixing bowl, add meat, cottage cheese, eggs, wheat germ, veggies and garlic. Mix thoroughly. Add cooled amaranth and olive oil, mix well. Add mixture to loaf pan, bake 1 hour or until done.
Note: Amaranth can be found in a health-food store. You can substitute barley, but it will need 4 cups of broth or 2 cups broth and 2 cups of water and 50 minutes to cook. Amaranth is the best choice and has more nutritional value.
This recipe doubles, triples or quadruples very nicely. Freeze what won't be eaten in a few days. It's best to slice loaves 1inch thick lay before freezing. A few minutes in on high in the microwave and yum you'll be tempted to try this one and why not?
Seafood Delight
Ingredients:
1 1/2 pounds wild shrimp pealed and devained fresh or frozen (DO NOT USE CANNED)
1/2 pound celery, coarsely chopped
1/2 pound sweet potatoes, coarsely chopped
1/4 pound yellow squash, coarsely chopped
1/4 pound collard greens, chopped
3 ounces canned clams with juice
1/2 cup whole oats
2 tablespoon Norwegian Sea kelp
Directions Combine ingredients in a stainless steel pot with water to cover. Bring to a boil, lower heat and simmer 30 minutes, or until sweet potatoes are tender. Remove from heat and let cool. With an electric hand mixer or a food processor, and working in batches, purée ingredients, adding cooking water as needed. Using resealable plastic bags or yogurt containers, make up meal-sized portions and refrigerate. Freeze whatever you won't use within 2 days.
Gingerbread treats
Gingerbread treats
These crunchy cookies will help clean your dog's teeth. Adapted from "Bone Appétit," makes 12 large or 24-30 small cookies. Boston's love the little ones :)
Ingredients:
1/2 cup molasses
2 tablespoons honey
1/2 cup water
1/4 cup vegetable oil
3 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
2 tablespoons grated fresh ginger or
1/2 teaspoon ground
1/2 teaspoon salt
Directions:
In a medium mixing bowl, combine molasses, honey, water and oil. In another bowl, mix together flour, baking soda, cinnamon, cloves, ginger and salt. Stir flour slowly into molasses, mixing well with a wooden spoon. Divide dough in half, shape each piece into a ball, wrap in plastic wrap and refrigerate several hours.
Preheat oven to 350. Grease a baking sheet. On a lightly floured surface, roll out dough 1/4-inch thick. Cut into shapes with cookie cutter and transfer to baking sheet.
Bake 10-15 minutes, or until firm and lightly browned around the edges.
Preheat oven to 350. Grease a baking sheet. On a lightly floured surface, roll out dough 1/4-inch thick. Cut into shapes with cookie cutter and transfer to baking sheet.
Bake 10-15 minutes, or until firm and lightly browned around the edges.
2 eggs
1/2 cup canned pumpkin
2 tablespoons dry milk
1/4 teaspoon sea salt (optional)
2 1/2 cups brown rice flour *
1 teaspoon dried parsley (optional)
Preheat oven to 350.
In large bowl, whisk together eggs and pumpkin to smooth. Stir in dry milk, sea salt, and dried parsley (if using, optional). Add brown rice flour gradually, combining with spatula or hands to form a stiff, dry dough. Turn out onto lightly floured surface (can use the brown rice flour) and if dough is still rough, briefly knead and press to combine.
Roll dough between 1/4 – 1/2″ – depending on your dog’s chew preferences, ask first – and use biscuit or other shape cutter to punch shapes, gathering and re-rolling scraps as you go. Place shapes on cookie sheet, no greasing or paper necessary. If desired, press fork pattern on biscuits before baking, a quick up-and-down movement with fork, lightly pressing down halfway through dough. Bake 20 minutes. Remove from oven and carefully turn biscuits over, then bake additional 20 minutes. Allow to cool completely on rack before feeding to dog.
* Brown rice flour gives the biscuits crunch and promotes better dog digestion. Many dogs have touchy stomachs or allergies, and do not, like many people I know, tolerate wheat.
Makes up to 75 small (1″) biscuits or 50 medium biscuits
