Winter is here, and we all feel like eating lovely homemade food. The same goes for our furry BF! Why not treat them these cold winter days with "Beef and Vegetable Balls" or "Doggie Chili".
No matter what you choose from these recipes below, I am more than sure that your pup will lick his bowl and ask for more. And for those who want something lighter go for the "Turkey and Veggie Dinner."
Beef and Vegetable Balls
Some dogs prefer meaty treats over sweet ones. This recipe has hearty meat flavour and pleasing aroma that all dogs enjoy.
- 2 6-ounce jars of organic beef and vegetable baby food
- 1 cup of whole-wheat flour (or white substitute)
- 2 cups of dry milk
- 1 cup of water
- Preheat the oven to 350 degrees Fahrenheit.
- Combine all of the ingredients in a large mixing bowl.
- Drop the mixture onto a baking sheet in large spoonfuls.
- Bake for 12 to 15 minutes.
- Allow the treats to cool completely.
- Store leftover beef and vegetable balls in the fridge for up to five days.
Turkey and Veggie Dinner
This dog food recipe incorporates turkey for protein and veggies for added vitamins and minerals.
- 4 cups of water
- 1 pound of ground turkey
- 2 cups of brown rice
- 1 cup of carrots, chopped
- 1 cup of green beans, chopped
- One tablespoon of fish oil (optional)
- Cook the ground turkey in a non-stick skillet over medium heat until the meat is cooked through.
- Add the brown rice, turkey, and water to a large pot and bring to a boil.
- Reduce the heat to medium-low and cook an additional 15 minutes, or until the rice is soft and tender.
- Add the carrots and green beans and cook for an additional 5 to 10 minutes, until the vegetables are tender.
- Allow cooling before serving.
- Store extra dinners in the fridge for up to five days.
This homemade recipe is a must. It has veggies, chicken for protein and a delicious combination of ingredients that will make your pup jump of joy!
- 4 chicken breasts
- 1 cup of kidney beans, drained
- 1 cup of black beans, drained
- 1 cup of carrots, diced
- 1/2 cup of tomato paste
- 4 cups of chicken broth
- Take out the excess fat and dice the chicken breasts into small pieces.
- Cook the chicken breasts in a non-stick skillet over medium-high heat until no longer pink.
- Add the chicken, beans, carrots, tomato paste, and chicken broth into a large pot and cook over medium heat until heated through - about 10 minutes.
- Allow the mixture to cool before serving.
- Store leftover chili in the fridge for up to five days.