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Purely Pets is always looking for new recipes. Please email your favorite pet recipes to our Pet Nutritionist.
Sadie Lou's Yeast Free Chicken Casserole
Healthy Green Satin Balls
Liver Bread
Liver Brownie
Howl Wheat Cookies
Pet Pops
Low-fat
Dog Biscuits
Halloween
Treats
Easy Treats
Meaty
Treats
Cat
Treats
Garlic Bites
Cheesies
Meaty Crunch
Apple Treats
Frozen Fish Treats
Cheese n' Veggies Treats
Grainy Crunches
Meat the Dog
Yogurt Treats
Training Treats!
Bandit's Breath Busters
Sadie Lou's Yeast Free Chicken Casserole
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5 lbs. chicken thighs, cooked, until done. 4 hours on high, 6 on low. |
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2½ lbs. frozen broccoli, uncooked. |
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½ stalk of celery, chopped in small bite size pieces, uncooked. |
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½ bag of frozen/fresh spinach, drained, uncooked. Stems can be used. |
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1 large can of green beans, well rinsed, uncooked. |
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1 clove of fresh garlic |
Makes 1½
large gallon bags.
Carefully de-bone chicken after cooled.
Last 5 days for 50 lbs. Pet
--Jeannie H., Burlington, WV
Healthy Green Satin Balls
Need a recipe to fatten up your dog, get momma dogs to eat and produce milk, or put a "glow" on show dogs? Satin Balls are a high carbohydrate, high fat snack. We do not recommend it for overweight pets, or pets suffering from a yeast infection.
Ingredients:
Small bowl:
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2 cups warm water (approx.) |
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1 cup organic oatmeal |
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1 cup organic flax flakes cereal (can substitute with rice flakes, amaranth flakes, etc.) |
Medium/Large Bowl:
Ingredients from grocery store, health food store or around the house:
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1 lb. Ground turkey |
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2 lbs Ground beef |
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2~3 tsp. minced garlic (fresh or from jar) |
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2 eggs |
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2 pkg. Knox Unflavored Gelatin |
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1 tbsp. organic unsulfered blackstrap molasses |
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¼ cup raw wildflower honey |
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1 tbsp. carob powder |
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3 tbsp. crushed dried egg shells (made from own leftover eggshells) |
Ingredients from Purely Pets website:
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2 scoops Nupro (yeast free) vitamin/mineral supplement |
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1 tbsp. Super C 2000 |
Directions:
Combine ingredients in first bowl and let soak while preparing second bowl.
Combine ingredients in second bowl and knead until well blended. Drain excess water from 1st bowl and add to 2nd bowl, blend again.
Form meat mixture into meatballs (size appropriate for your dog) and place on cookie sheet to freeze. Once hardened, place in freezer bags until needed. Thaw completely to room temperature before serving. Lightly bake or sear the meat if you are against feeding totally raw.
Ingredients:
¾ lb.
of liver - puree liver to a paste
½ cups cornmeal
½ tsp. of salt
¾ cups flour
½ tsp. garlic powder
Directions:
Preheat oven to 350.
If you have a blender rather than a food processor, remove all the veins (in the liver) as these will clog the blades.
Thoroughly blend all the dry ingredients, then add the liver. After mixing, you will have extremely sticky dough.
Spread the dough into a thoroughly greased cookie sheet, jelly roll pan, or pizza pan. Using a wet spatula or the back of a strong spoon, spread the dough as thin as possible, frequently dipping the spatula in water to keep it wet. Ideally, you should spread the dough so thin that it begins to tear.
Bake about 10 minutes. It should look like cookies when done.
Cool for 5 minutes. Cut into 2" squares with a pizza roller.
Keeps 3 weeks refrigerated or 6 months frozen.
Bon Appetite!
Ingredients:
1 lb.
beef liver
1/2 tsp. salt (optional)
1 cup corn meal
1 1/2 cups wheat flour - or any kind
1 tsp. garlic powder
Directions:
Preheat oven to 350.
Puree
liver in food processor or blender. Pour in bowl, mixing in dry
ingredients. Add flour a little at a time until you have a stiff mixture.
Pat and spread out on a greased cookie sheet or jelly roll pan.
Bake 20
minutes or until dry.
Cool and cut into squares.
Refrigerate or freeze.
NOTE: Turkey can be a substitute for liver.
Ingredients:
4 cups
whole wheat flour
1/2 cups wheat germ
1/4 cups corn meal
1/3 cups corn oil
1 and 1/2 cups water or apple juice
Directions:
Preheat oven to 300.
Combine all ingredients and knead for 2-3 minutes. Roll out 10, 1/8 or ¼ inch thick and cut out shapes.
Bake 30 minutes.
Ingredients:
32 oz.
Plain yogurt
1/2 can tuna (or wet pet food)
1/2 tsp. garlic powder
Directions:
Combine all ingredients and mix well. Spoon into small plastic cups and freeze. Rub the frozen cup back and forth to warm it. Pop the frozen treat out for your pet to enjoy.
Ingredients:
1/2 cup
margarine
1/2 cup beef or chicken broth
1/2 cup dry milk
1/2 tsp. salt
2 tsp. sugar
1 egg
3 cups whole-wheat flour
Directions:
Combine
all ingredients except flour in a large bowl and mix well. Blend in the
flour one-half cup at a time, mixing well until dough is formed. Knead the
dough and roll out nice and thin. Cut out dog bones in whatever size you
want.
Bake in a preheated 325-degree oven for 50 minutes. Turn the oven off, but
leave dog biscuits in for three more hours so they can get nice and
crunchy--just like Fido likes them.
Ingredients:
1/4 cup butter softened
3 cups rye flour
1/4 cup powdered milk
1 garlic clove pressed
1/3 cup chicken broth
1/2 can carrots and peas drained
1 egg beaten
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Combine butter and flour in a large bowl until it looks like a crumble topping. |
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Add powdered milk to the chicken broth, add egg. Mix well. |
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Add this liquid to the flour mixture. |
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Add garlic, peas and carrots. Mix well and knead until dough is workable but stiff. Add broth or flour to adjust firmness if needed. |
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Roll dough to 1/4 inch thickness and cut into shapes. |
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Place cookies on a non-stick baking sheet and bake for approx 1 hour or until golden at 350 degrees. |
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The
cookies will harden as they cool and can be stored in a container
without a lid right on your counter top. |
Ingredients:
1, 6-ounce jar chicken baby food
½ cup wheat germ
Dash of garlic powder
1 cup of nonfat dry milk
Mix all ingredients in bowl. Drop by teaspoon onto a greased or non-stick cookie tray. Flatten with the back of a spoon. Bake for 10-12 minutes until brown at the edges. Let cool. This will keep in the fridge for about 5 days.
1 pound steak or other lean meat and Garlic powder.
Cut meat into thin strips. Place on a cookie sheet. Dust gently with garlic powder.
Preheat oven to 325 degrees. Bake for 20 minutes. Turn meat over and bake for another 20 minutes or until dry looking.
2 small
cans Salmon
2 cups oatmeal
1 cup whole wheat flour
1 cup cornmeal
1 Egg
2 tablespoons olive oil
1 cup chicken broth
Mix all of the above ingredients together in a bowl. Knead and add more flour or broth to form a dough. Roll out to a thickness of 1/4" and place on a non-stick baking sheet. Use a knife and score the dough horizontally, then vertically to make a grid of squares about 1/4". Don't score the dough all the way through.
Bake at 325 degrees for 1 hour or until fully baked and crisp. Let cool, break into bits and store in an airtight container.
Combine 2 1/2 cups whole wheat flour with 1/2 cup powdered milk, 1/4 cup safflower oil, 1 egg and 2 cloves of crushed garlic. Add 1/2 cup beef broth and mix well. Knead for 2 minutes or until dough is manageable. Roll to ½ inch thickness and cut into shapes. Bake on a lightly greased cookie sheet in a 350 degree oven for 30 minutes or until nicely browned.
Combine 1 1/2 cups of whole wheat flour, 1/2 cup of cornmeal, 1 cup shredded cheddar cheese, 1 tsp dried parsley, 1 1/3 cup of safflower oil and 4 TBS of chicken broth. Mix well. Expect a very stiff dough and add a bit of broth if needed. Roll the dough onto a floured board to a 1/2" thickness. Cut into shapes and bake on an ungreased cookie sheet for 12 minutes (or until golden ) in a 400 degree oven.
Combine 2 1/2 cups of barley flour, 1/2 cup powdered milk, 1/2 tsp garlic powder, 1 egg (beaten), 1/2 cup chicken broth, 1 small jar of strained chicken baby food. Mix well and flour if needed. The dough should be firm. Roll out on floured board to a 1/4" thickness. Cut into shapes and bake on a non-stick cookie sheet for approx. 30 minutes. These should be a very hard biscuit, suitable for a satisfying crunch.
Ingredients:
2 cups whole wheat flour
2 cups rye flour
1/3 cup cornmeal
1 egg beaten
1 tablespoon safflower oil
1 apple (grated)
1/2 teaspoon cinnamon
1 - 1 1/2 cups cold water
Combine all ingredients in a bowl, except the apple and water. Grate apple into mixture and add part of the water. Turn out on a floured surface and incorporate more water if the dough is too stiff while kneading for 2 minutes or more. Roll out to a thickness of 1/4". Use a knife to score the dough vertically and then horizontally so you have squares.
Don't cut right through the dough. Place on a nonstick cookie sheet and bake at 325 degrees for 1 hour or until golden Let cool. Break off into pieces.
16 oz.
plain yogurt
1 (8oz.) can of tuna or other canned fish packed in water
1 tsp. garlic power
Combine all of the above in a bowl. Pour into ice cube trays or small plastic cups. Place in freezer overnight.
Ingredients:
1/2 cup low fat hard cheese grated
1/4 cup butter
1 small jar pureed carrots (baby food)
1 small jar pureed mixed vegetables (baby food)
1 cup rye flour (extra might be needed)
1/4 tsp. garlic powder
1/4 tsp. celery flakes
1/4 cup chicken broth
Melt butter and cheese in a saucepan and remove from heat. Add garlic powder, celery flakes, baby food and flour. Stir until well blended. Add enough broth to form a ball of dough. You may need a bit more or less than the amount noted in the recipe. Chill dough in the freezer for 1/2 hour or so. Ensure that the dough is covered with kitchen wrap so it doesn't dry out.
Remove from freezer and roll dough on a floured board to 1/4" thickness. If it's too sticky, add a bit more flour and try again. Place on a non stick cookie sheet and bake in a 350 degree oven for 30 minutes, or until golden brown. Cool before storing in a sealed container.
Ingredients:
1/2 cup barley flour
1 cup rye flour
1/3 cup chicken broth (home made or low sodium)
2 Tbs. Safflower oil
1/2 Tsp. parsley flakes
1/2 clove pressed garlic
Mix flours. Add broth and oil. Mix well. Roll dough onto a board and cut into shapes or strips. Place on an ungreased cookie sheet and bake at 350 degrees until golden.
Ingredients:
1 pound ground beef
1 egg beaten
1 cup quick cook rolled oats
3 cups barley flour
1 cup beef broth (home made or low sodium)
1/2 clove pressed garlic
1/2 Tsp. Kelp
Combine meat and egg in a food processor . Mix until well blended. Combine oats and flour in a large bowl and begin to mix the meat in slowly.
Work it until it's blended well. Add garlic and kelp and mix again. Add broth to produce dough that's somewhat sticky. Knead on a floured surface and add flour if needed. Roll dough to 1/4 inch thickness. Cut into shapes or simply use a knife to shape squares or triangles. Place treats on a non-stick cookie sheet and bake for approx. 1 hour at 350 degrees. The treats should be well done and will harden further as they cool.
These do not need to be refrigerated.
1-32 oz. container of vanilla yogurt and 1 cup of peanut butter.
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Put the peanut butter in a microwave safe dish and microwave until melted. |
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Mix the yogurt and the melted peanut butter in a bowl. |
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Pour
mixture into cupcake papers and freeze. |
Ingredients:
1 lb. ground liver or beef
1 cup flour
½ cup cornmeal or oatmeal
1-3 tablespoon garlic salt
You can add eggs, cottage cheese, grated cheese, fruit veggies etc. This mixture is very thick like wet concrete. Spread on a lightly greased cookie sheet and bake at 350º F for about 30 minutes. Spread 1/2" thick. You can spread it thinner and bake it longer and it will get more crispy. Cool and peel off the sheet. Break into pieces. It will store in the fridge for 1 week.
Ingredients:
1-1/2 cups whole wheat flour
1/2 cup Tofu Moo or Powdered Milk
1 teaspoon dried parsley
2 bouillon cubes dissolved in 3/4 cup water
6 tablespoons olive oil
1 egg
Put everything in your bread machine and let if go through the knead cycle.
Roll out to desired thickness and cut into desired shapes. Bake on ungreased cookie sheet in 350 degree oven for 25-30 minutes, until sides turn brown.
