Puppy Pot Pies
Yields 15 minitarts
1 box mini phyllo dough shells, defrosted
1 cup long grain rice, cooked
2 tablespoons organic chicken broth
3 tablespoons natural Cheddar cheese, grated
1 cup cooked chicken breast, chopped
1/2 cup frozen peas and carrots, thawed
Preheat oven to 350. Place the defrosted phyllo shells on a cookie sheet and bake them in the oven for 5 minutes or until crisp.
Use a fork to mix the rice with the chicken broth, 2 tablespoons grated cheese, chicken and peas and carrots. Fill the tart shells with the rice and chicken mixture.Sprinkle them with the remaining cheese and bake the pies in the oven for 10 minutes or until the cheese is melted and browned nicely.
From Everything Cooking for Dogs, Copyright 2007, F+W Publications, Inc. Used by permission of Adams Media. All Rights Reserved.
Marvelous Mutt Meatballs
From Real Food for Dogs, by Arden Moore
- 1 pound ground beef (or ground sirloin)
- 2/3 cup grated cheddar cheese
- 1 carrot, finely chopped or grated
- 1 cup breadcrumbs
- 2 eggs, whisked
- 3 tablespoons tomato paste (low sodium)
- Preheat the oven to 350 degrees.
- Combine all ingredients in a medium-size bowl.
- Scoop out by the spoonful and roll into minisize meatballs.
- Place the meatballs on a cookie sheet sprayed with nonfat cooking spray.
- Bake for 15 to 20 minutes.
- Cool and store in the refrigerator in a container with a lid.
Leap for Liver
From Real Food for Dogs,by Arden Moore
- 1 pound sliced beef liver (save the juice)
- 1/4 cup water
- 1 small box corn muffin mix
- Preheat the oven to 350 degrees.
- In a food processor or blender, blend the liver one slice at a time on high until liquefied. Add a little water as you add each slice.
- Pour the corn muffin mix into a large bowl. Then add the liver liquid and mix thoroughly.
- Spray an 8-1/2-by-11-inch baking pan with nonstick spray.
- Pour the liver mix into the pan.
- Bake for 20 to 25 minutes, or until the middle springs back at your touch.
- Cool and cut into small cubes. Store the cubes in resealable plastic bags in the freezer.
Ingredients
2 C Lamb (Chopped finely or ground)
1 C Rice (Brown or white cooked)
1 half Carrot (Large, grated)
1/2 C Yogurt (Plain, whole fat or 2 %)
1 Clove Garlic (crushed)
1 tsp. ground Flaxseed
2 1/2 C Water
Instructions
Cook the lamb by boiling in water with the garlic. Cook over a low heat, covered, until the lamb is tender. Cook the rice according to package directions, using the water that was used to cook the lamb. Mix lamb mixture, carrot, and flaxseed with the cooked rice. Mix in yogurt and serve after cooling.
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