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SADIE_cookingLabelSome pooches just have elevated tastebuds and stick up their nose and leave it on the plate. This is the case in our household. After many recipe trials and errors and countless dollars thrown in the trash here are some recipes that have made the grade.
Lamb & Rice


Ingredients
1 Lamb chop
1 cup of brown rice
5 mini carrots
1/4 cup peas

Mint Sauce
1/2 small bunch of mint.
1/4 cup boiling water
1 TSP cider vinegar
1/4 tsp agave or raw honey
 (Sadie suggests the raw honey)
dash of sea salt

Directions
Chop up the lamb, mix it together with cooked brown rice, carrots and peas.

Boil some water while you finely chop the mint. Add the mint to the jar, then the boiling water. Add the agave syrup or honey. Let it cool down in the jar for a while. Add the cider vinegar and sea salt, place a lid on the jar and shake it up.

Add some of the mint sauce into your lamb and rice mixture then press into a little bowl and let it “form” in the fridge.


Turkey & Macaroni

Ingredients
16 oz           Ground turkey, raw

1/2 oz          Turkey, liver, raw
8 oz             Macaroni, whole-wheat, dry weight
1 oz             Carrots, finely chopped
1 oz             Zucchini, finely chopped
1 oz             Broccoli, finely chopped
1/2 oz          Cranberries, finely chopped
1 tbsp          Safflower Oil

Directions
Over medium-high heat, cook meat, stirring and breaking up with a wooden spoon until it is cooked through (do not overcook).

Let it cool until it is just warm to the touch.

Use only whole wheat macaroni: bring water to a rapid boil 7-10 min or until soft, stirring occasionally. Drain, rinse under cool water and let cool to the touch.

Mix macaroni and meat and serve cooled and just a tad warm to the touch.


Bacon Cheddar Squares

Ingredients
2 slices Bacon, crisply cooked and crumbled
1/2 cup shredded Cheddar Cheese
1 Egg
1/2 teaspoon dried Thyme
1/2 cup Spelt Flour

Directions
Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.

Mix all ingredients in a large bowl until well combined.

Knead dough into ball and roll onto a floured surface 1/4 inch thick.

Place on prepared baking sheet and bake for 10 to 15 minutes, until the edges brown.

Take a straight edge and score the dough horizontally and then vertically to make a grid (pizza cutters work well).

Cool and break into pieces, then refrigerate.


Peanut Butter Thumbprints

Ingredients:
2 cups whole wheat flour
1/2 cup rolled oats
2 tsp cinnamon
1/2 cup peanut butter, creamy
1/2 cup chicken broth, low sodium
1/2 cup water
1/2 cup sugar free strawberry jam

Directions
Preheat oven to 325° F

Whisk together the flour, oats and cinnamon.

Place the peanut butter, chicken broth and water in a microwave safe bowl. Microwave on high for 15 seconds.

Stir together the warm peanut butter and liquids. If needed, microwave again for 10 to 15 seconds. Stir again until all of the liquid is incorporated into thepeanut butter.

Make a well in the dry ingredients.

Pour the peanut butter mixture into the dry ingredients and stir, using a fork, until a dough forms.

Lightly spray a baking sheet with non-stick cooking spray.

Using a tablespoon sized cookie scooper, scoop out rounded balls onto the prepared baking sheet.

Create an indentation, and flatten each cookie.

Bake for 15 minutes. Leave the peanut butter dog treats in the oven, once it’s turned off, to cool.

Once the dog treats are completely cooled, place the jam in a microwave safe container.

Microwave for 10 seconds. Then stir the jam. If needed, microwave for another 10 seconds and stir. You want a smooth liquid consistency.

Using a 1/2 teaspoon, gently spoon the jam into each cookies indentation.

Let the jam cool completely before moving the dog treats.


Wheat Free Ham n’ Cheese on Rye Cookie 

Ingredients
1 cup rye flour

1 cup rolled oats
1/8 cup flax meal
2 eggs
2/3 cup grated Parmesan cheese, reduced fat
1/3 cup chicken broth (organic & low sodium is best)
2 to 3 oz. ham, finely diced

Directions
Preheat oven to 350° F

In a large bowl, whisk together the rye flour, rolled oats and flax meal.

In a separate bowl, beat the eggs and stir in the Parmesan cheese and chicken broth.

Make a well in the dry mixture and pour in the cheese mixture.

Stir together until combined.

Fold in the small diced ham.

Lightly spray a baking sheet with non-stick cooking spray.

Using a tablespoon sized scooper, scoop out little round balls.

Dip the bottom of a measuring cup or glass in a bowl of water and flatten the ball into a cookie shape.

Repeat this process with the remaining batter.

Bake for 15 minutes. Let the treats cool completely before serving.

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