101 Vet Approved Homemade Dog Food Recipes – Top Dog Tips

Approximate Cost per Batch: $17.50

Ingredients:

• cooked chopped white turkey meat
• browned extra lean ground beef
• 3 tbsp. no salt beef broth
• ½ cup cottage cheese
• 1 cup oats
• ½ cup cooked brown rice
• ½ cup kale
• ½ cup sliced raw carrot
• ½ cup frozen mixed veggies
• ½ cup celery
• 1 capsule flax seed oil
• Pinch of parsley
• 1 tsp. alfalfa powder

Directions:

1. Drain the cooked beef and combine with cooked rice.
2. Add alfalfa powder to a blender with the vegetables and puree.
3. In a bowl, cover oats with enough warm water to moisten. Mix.
4. Add the cooked turkey to the oats and “bread” the pieces. Add broth and mix again.
5. Combine rice and beef mixture with the turkey mixture, add ½ cup of pureed vegetables and mix all together. Add parsley.
6. Serve a routine-sized

Approximate Cost per Batch: $15.75

Ingredients:

• beef
• ½ cup rice
• 1 ½ cups barley
• ½ cup lentils
• 2 cups chopped carrots
• 1 cup chopped celery
• 2 cups kale
• 3 garlic cloves
• ½ cup dry seeded rosehips
• 1 cup fresh parsley
• 1 cup dry nettles

Directions:

1. Add 8 cups water to a soup pot, add carrots and boil.
2. Add the rest of the ingredients to the pot and bring to a simmer.
3. Turn off heat, cover the pot, and allow to cool.
4. Serve a routine-sized portion.

Approximate Cost per Batch: $12.00

Ingredients:

• 2 chopped zucchini
• 2 cups kale
• 2 cups chopped carrots
• 2 chopped sweet potatoes
• 1 cup chopped celery
• ½ cup lentils
• 1 ½ cups quinoa
• ½ cup chopped parsley
• 3 garlic cloves
• ½ cup unsweet cranberries
• 1 cup nettles

Directions:

1. Add 8 cups water to a soup pot, add sweet potatoes and carrots and boil.
2. Simmer for 5 mins.
3. Add the rest of the ingredients.
4. Turn off heat, cover the pot, and allow to cool.
5. Serve a routine-sized portion.

Approximate Cost per Batch: $9.50

Ingredients:

• 1 ½ cup whole wheat flour
• 1 tbsp. dry flaked seaweed
• 1 tsp. food grade montmorillonite clay
• ¾ cup organic plain yogurt
• 1 cup organic pumpkin puree
• 1 tbsp. olive oil
• 2 tbsp. freeze dried krill
• ¾ cup oats
• 1 drained can sardines in water, chopped
• ½ tsp. ginger
• ¼ tsp. green lipped muscle powder
• ¼ tsp. turmeric
• ¼ cup turnip greens
• ¼ tsp. sea salt

Directions:

1. Preheat the oven to 375.
2. Combine ingredients and mix to make a dough.
3. Roll dough to ¼” thick and cut cookies using a 1” cookie cutter.
4. Bake on a cookie sheet for 25 mins.
5. Serve 1 treat daily.

Approximate Cost per Batch: $13.70

Ingredients:

• 1 lb. ground venison
• 1 cup oats
• 1 can organic pumpkin puree
• 75-100mg of turmeric per 5lb bodyweight
• 2 eggs
• 1 cup ground flax seed

Directions:

1. Preheat the oven to 250 degrees.
2. Combine ingredients.
3. Cut 45 treats from the dough.
4. Bake 3 hours.
5. Feed 1 treat

Approximate Cost per Batch: $3.00

Ingredients:

• 1/3 cup flaxseed meal
• 1 ½ cup oat flour
• 1 tbsp. molasses
• 1 egg
• 2 tbsp. alfalfa leaf powder
• 1 tbsp. dry rosemary
• 1 tsp. turmeric

Directions:

1. Preheat the oven to 350 degrees.
2. Mix dry ingredients together.
3. Add in wet ingredients.
4. If necessary, add 1 tsp. water at a time to moisten the dough.
5. Knead dough then roll to ¼” sheet.
6. Use a cookie cutter to cut the dough.
7. Bake the treats on a cookie sheet for 20 minutes.
8. Serve 1 treat daily.

Approximate Cost per Batch: $7.00

Ingredients:

• 4 boneless, skinless chicken breasts

Directions:

1. Preheat the oven to 200 degrees.
2. Trim the fat and tendons from the chicken.
3. Cut the chicken into relatively thin strips.
4. Lay the chicken strips on a baking sheet and bake for 2 hours.
5. Make sure the chicken has a jerky like consistency, if not, cook a little longer.
6. Allow the jerky to cool.
7. Serve one daily.
8. Store the remaining strips in an airtight container in the refrigerator.

Approximate Cost per Batch: $33.50

Ingredients:

• 2 lb. ground beef
• 2 lb. ground chicken
• 1 apple without seeds
• 3 raw eggs
• 2 carrots
• 2 cups raw goat milk
• 1 cubed zucchini
• 2 cubed sweet potatoes
• 2 cups kale

Directions:

1. Add ingredients to a food processor and process well.
2. Divide the mixture into meal sized patties and freeze.
3. Defrost as needed before feeding.

*Dogs eat between 2% and 4% of their body weight daily with the average adult dog eating 2% and more active dogs eating 4%*

Approximate Cost per Batch: $6.50

Ingredients:

• ½lb. lightly browned ground beef
• 1 cup cooked brown rice
• ½ cup kale
• 1 tbsp. ground flax seed
• ½ tbsp. bone meal
• 2 minced garlic cloves
• 1 tsp. olive oil
• ¼ tsp. turmeric
• ¼ tsp. thyme
• ¼ tsp. black pepper

Directions:

1. Over medium-high heat, bring the oil to heat in a large skillet.
2. Add garlic and lightly brown.
3. Add the cooked meat, spices, kale, and 2 cups water. Sauté for 5 mins.
4. Mix in rice and remove skillet from heat.
6. Stir in flax seed and bone meal.
7. Serve a routine-sized

Approximate Cost per Batch: $16.25

Ingredients:

• ground venison
• 1 tbsp. bone meal
• ½ cup organic plain yogurt
• 1 seeded, ribbed diced mild pepper
• 1 cup cooked brown rice
• 1 diced zucchini
• 1 tbsp. ground flax seed
• 1 tsp. olive oil
• ¼ cup diced red bell pepper
• 2 crushed garlic cloves
• 2 ½ cups water

Directions:

1. Heat the oil in a soup pot over medium-high
2. Brown the venison.
3. Add in zucchini, water, peppers, and garlic.
4. Boil for 20 mins.
5. Remove from heat and let cool.
6. When cool, stir in bone meal, flax seed, yogurt, and rice.
7. Serve a routine-sized

Approximate Cost per Batch: $47.00

Ingredients:

• cooked, drained ground chicken
• 3 hardboiled eggs, chopped
• 2 cups chopped zucchini
• 2 cups chopped squash
• 2 cups chopped broccoli
• 2 cups chopped kale
• 2 cups chopped spinach
• 3 cans dark red kidney beans, drained and mashed
• ¾ cup coconut oil
• ½ cup honey
• 2 gallons’ water

Directions:

1. In a large soup pot combine all ingredients.
2. Mix well to incorporate.
3. Serve a routine-sized portion.
4. Freeze remaining food and defrost as needed

Approximate Cost per Batch: $20.00

Ingredients:

• 1 ½lb. ground chicken
• 1 ½ tbsp. bone meal
• ¼ lb. broccoli florets
• 1 tangerine
• 1 seeded and ribbed mild pepper
• 1 diced sweet potato
• ¼ cup coconut oil
• ¼ lb. chopped shiitake mushrooms
• ¼ lb. diced zucchini
• 4 minced garlic cloves
• 1 tbsp. ground flax seed
• ¼ tsp. rosemary
• ¼ tsp. pepper
• ¼ tsp. thyme

Directions:

1. Combine the meat, water, and spices in a soup pot and bring to a boil over medium-high
2. Boil for 20 mins.
3. Add fruits and veggies and cook until fork tender.
4. Take the pot off the heat and cool.
5. Stir in the bone meal, flax seed, and coconut oil.
6. Serve a routine-size

Approximate Cost per Batch: $9.80

Ingredients:

• ground turkey
• 2 beaten eggs
• 1 cooked sweet potato
• 2 fresh garlic cloves
• 1 tbsp. bone meal
• 1 seeded and ribbed diced mild pepper
• 2 tbsp. olive oil
• 1 tbsp. ground flax seed
• 1 tsp. fresh diced thyme
• 1 tsp. fresh diced rosemary

Directions:

1. Preheat the oven to 350 degrees.
2. Combine ingredients together well.
3. Roll out the mixture into 1” balls.
4. Bake on a cookie sheet for 45 mins.
5. Serve a routine-sized

Approximate Cost per Batch: $17.50

Ingredients:

• cooked shrimp ground finely
• 12 oz. canned tuna in oil
• 1 cooked, mashed sweet potato
• 2 crushed garlic cloves
• ½ cup plain organic yogurt
• ¼ tsp. black pepper
• ¼ tsp. thyme
• ¼ tsp. turmeric

Directions:

1. Combine ingredients together and form patties.
2. Serve a routine-sized

Approximate Cost per Batch: $12.90

Ingredients:

• ground beef
• 1 tbsp. bone meal
• 2 raw eggs
• 4 anchovy fillets
• ¼ cup low sodium chicken broth
• ½ cup diced squash
• 1/3 cup mashed dark red kidney beans
• 1 tbsp. olive oil
• 1/3 cup coconut oil
• 1 tbsp. ground flax seed
• 2 crushed garlic cloves
• ¼ tsp. thyme
• ¼ tsp. basil
• ¼ tsp. black pepper
• ¼ tsp. turmeric

Directions:

1. Over medium-high heat, heat the olive oil in a large skillet.
2. Add ground beef and venison and brown.
3. Add vegetables, spices, garlic, and broth. Cook until fork tender.
4. Remove the skillet from the heat and allow to cool.
5. Stir in bone meal, kidney beans, flax seed, coconut oil, and raw egg.
6. Serve a routine-sized

Approximate Cost per Batch: $18.80

Ingredients:

• salmon fillets
• ½ cup shredded cabbage
• ½ cup diced squash
• 2 tbsp. turmeric vinegar
• ½ tsp. freshly ground ginger
• ½ tsp. dill seed

Directions:

1. Preheat the oven to 350 degrees.
2. Line the bottom of a baking dish with the squash.
3. Cover the squash with cabbage.
4. Place the salmon on top of the cabbage.
5. Sprinkle the remaining ingredients on top.
6. Bake for 40 minutes.
7. Serve a routine-sized

Approximate Cost per Batch: $18.50

Ingredients:

• lean ground beef
• 1/3 lb. beef liver
• 1 1/3 cup rice
• 4 tbsp. coconut oil
• 9g fish oil
• ¾ tsp. bone meal
• 3g. oyster shell calcium tablets
• 1/3 tsp. potassium chloride
• 1 serving Vitamin/trace mineral supplement

Directions:

1. Cook the rice according to the package directions, adding the potassium chloride to the water.
2. Brown the beef and drain.
3. Cook the beef liver and dice finely.
4. Grind the oyster shell calcium tablets and vitamin supplement.
5. Mix these ingredients together.
6. Serve a routine-sized

Approximate Cost per Batch: $13.70

Ingredients:

• 4 chicken leg quarters
• 2 dried bay leaves
• 4 garlic cloves
• 1 diced sweet potato
• 2 celery stalks
• 1 tbsp. black peppercorns
• 1-gallon water

Directions:

5. Lightly brown chicken quarters in the olive oil.
6. Put the chicken in a soup pot with the rest of the ingredients and cook on medium high heat for 1 hour.
7. Pour through a sieve to strain.
8. Chill the broth in the refrigerator.
9. Reserve chicken meat and veggies for another meal.
10. Serve broth cool or warmed as desired.

Approximate Cost per Batch: $9.50

Ingredients:

• ½ cup cooked chopped turkey
• 2 hard-boiled eggs
• 1 cup cooked brown rice
• 1 cup steamed broccoli and cauliflower mix
• ½ cup cottage cheese
• 1 tsp. flaxseed oil

Directions:

1. Add the ingredients to a blender and blend together.
2. Form patties.
3. Feed a routine-sized

Approximate Cost per Batch: $10.50

Ingredients:

• lean ground beef
• 1/3 lb. beef liver
• 1 cup cooked brown rice
• 1 tbsp. coconut oil
• 1 tbsp. olive oil

Directions:

1. Heat the olive oil in a large skillet.
2. Brown the ground beef and cook the liver.
3. Allow meat to cool.
4. Chop the liver.
5. Mix together all ingredients and serve a routine-sized

Approximate Cost per Batch: $20.00

Ingredients:

• Atlantic wild salmon
• 1 ½ cup cooked brown rice
• ½ cup ground almonds
• 1 cup blueberries
• 1 cup chopped mango
• 1 cup chopped apple (seeds removed)
• 5 tsp. safflower oil
• 1 tbsp. salmon oil
• 1 tbsp. olive oil

Directions:

1. Preheat the oven to 250 degrees.
2. Put salmon on a baking tray and rub with olive oil.
3. Bake salmon 18 – 20 mins.
4. Let salmon cool.
5. Combine ingredients together.
6. Serve a routine-sized

Approximate Cost per Batch: $13.70

Ingredients:

• 16 tangerines (juiced)
• ½ cup diced papaya
• 1 mashed banana
• ½ cup plain organic yogurt

Directions:

1. Puree the ingredients in a blender.
2. Pour puree into an ice cube tray and freeze.
3. Serve 1 treat daily.

Approximate Cost per Batch: $4.75

Ingredients:

• 1 tbsp. all natural, sugar-free apple sauce
• ½ cup rolled oats
• 2 ½ cups quinoa flour
• 1/3 cup fresh chopped parsley
• 2 tbsp. fresh chopped mint
• ¼ tsp. fresh minced garlic
• 1 cup water

Directions:

1. Preheat the oven to 350 degrees.
2. Combine ingredients well to form a dough.
3. Roll dough to ¼” thick.
4. Use a 1” cookie cutter to shape treats.
5. Bake for 25 minutes.
6. Feed 1 cookie daily.

Approximate Cost per Batch: $9.00

Ingredients:

• 2 cups cooked chopped chicken breast
• 2 cups cooked long grain brown rice
• ½ cup lightly steamed mixed vegetables
• ½ cup lightly steamed green beans
• ½ cup cottage cheese

Directions:

1. Combine cooled ingredients together.
2. Serve a routine-sized

Approximate Cost per Batch: $54.75

Ingredients:

• 5 lb. boiled chicken, shredded
• 11 hardboiled eggs, chopped
• 24 oz. pearl barley, cooked
• thawed frozen green beans, chopped.

Directions:

1. Combine cooled ingredients and mix well.
2. Serve a routine-sized
3. Freeze remaining food and defrost as needed.

Approximate Cost per Batch: $35.00

Ingredients:

• 4 lb. skinless, boneless chicken breast
• 1 cup pearl barley
• 1 ¾ lb. diced tomatoes
• 1 lb. fresh chopped green beans
• 1 lb. chopped fresh broccoli and cauliflower mix
• 4 cups water
• 2 tbsp. olive oil

Directions:

1. Combine the water and barley in a Dutch oven.
2. Add chicken and olive oil.
3. Simmer ingredients for 40 mins.
4. Take chicken out to cool.
5. Add vegetables to the Dutch oven and cook until tender.
6. Chop cooked chicken and combine with the rest of the ingredients.
7. Let cool before serving a routine-sized portion.
8. Freeze the remaining food and defrost as needed.

Approximate Cost per Batch: $30.50

Ingredients:

• 4 lb. cooked, drained ground turkey
• 7 cups cooked brown rice
• 1 cup chopped fresh broccoli
• 1 cup fresh chopped green beans
• 2 tbsp. Italian dressing
• 2 cups water

Directions:

1. Add 2 cups of the rice to a blender with 2 cups water, Italian dressing, and vegetables. Blend until smooth.
2. Combine blended mix with remaining turkey and rice.
3. Serve a routine-sized portion.
4. Freeze remaining food and defrost as needed.

Approximate Cost per Batch: $22.00

Ingredients:

• 3 lb. chopped chuck beef
• 1 lb. pearl barley
• 2 lb. chopped potatoes
• 2 lb. chopped carrots
• ½ bunch celery, chopped
• 4 quarts water

Directions:

1. Add the beef, potatoes, celery, and carrots to a stock pot.
2. Cover ingredients with the water.
3. Cook on high heat for 1 hour.
4. After 1 hour when the mixture is boiling, add the barley.
5. Cook for 30 minutes.
6. Cool completely before serving a routine-sized portion.
7. Refrigerate or freeze remaining food and use as needed.

Approximate Cost per Batch: $5.00

Ingredients:

• ½ cup chopped cooked turkey
• 2 ¾ cups cooked brown rice
• 1 hardboiled egg, chopped
• ¼ cup chopped lightly steamed squash.

Directions:

1. Combine cooled ingredients and mix well.
2. Serve a routine-sized
3. Refrigerate remaining food

Approximate Cost per Batch: $4.50

Ingredients:

• ¼ lb. ground lean beef
• 2 cups chopped fresh green beans
• 2 cups chopped fresh carrots
• ½ cup cottage cheese

Directions:

1. Brown the beef in a skillet and drain off fat.
2. Let the beef cool.
3. Lightly steam the green beans and carrots.
4. Let the vegetables cool.
5. Combine all ingredients and mix well.
6. Serve a routine-sized

Approximate Cost per Batch: $5.75

Ingredients:

• 1 ¼ cup ground chicken
• 1 cup cooked pasta
• ½ cup chopped carrots
• ½ tsp. lite salt
• ½ tsp. corn oil
• ½ tsp. bone meal

Directions:

1. Cook the chicken in a skillet using the corn oil.
2. Steam the vegetables lightly.
3. Combine the cooked chicken, pasta, and vegetables.
4. Stir in the salt and bone meal.
5. Cool before serving a routine-sized portion.
6. Refrigerate the remaining food

Approximate Cost per Batch: $9.50

Ingredients:

• ½ cup ground chicken
• 1 cup white rice
• ¼ cup chopped carrots
• ¼ cup chopped green beans
• ½ tbsp. corn oil
• ¼ tsp. lite salt
• 1 tsp. bone meal

Directions:

1. Boil water for the rice.
2. Add the corn oil, rice, and salt to the water.
3. Simmer for 15 mins.
4. Add the rest of the ingredients to the pot and stir.
5. Simmer for 10 minutes.
6. Remove the pot from the heat and allow the ingredients to cool.
7. Serve a routine-sized portion and refrigerate the leftover food.

Approximate Cost per Batch: $52.00

Ingredients:

• 5 lb. boneless, skinless chicken breast, cubed
• 1 lb. ground turkey
• 29 oz. organic pumpkin puree
• 1 lb. pearl barley
• 2 lb. rinsed black eyed peas
• 4 lb. rinsed split chickpeas
• 2 lb. rinsed brown lentils
• 2 lb. rinsed split green peas
• 32 oz. frozen sliced carrots
• 20 oz. frozen chopped spinach
• 32 oz. frozen broccoli florets
• 32 oz. frozen chopped green beans
• 7 quarts’ water

Directions:

1. Boil the water in a large soup pot.
2. Add the barley, black-eyed peas, chickpeas, brown lentils, and green split peas to the pot. Turn the heat down to medium.
3. Cook until the lentils are half way done.
4. Add the cubed chicken breast and turkey.
5. Cook until lentils are almost cooked through.
6. Mix in the pumpkin and vegetables.
7. Turn the heat down to medium-low and cook until almost all of the liquid has been absorbed.
8. Allow the mixture to cool.
9. Serve a routine-sized portion.
10. Freeze the remaining food and thaw as needed

Approximate Cost per Batch: $32

Ingredients:

• 2 lb. ground turkey, boiled
• 16 cups plain oatmeal, cooked
• 1 cup lightly steamed broccoli
• 2 fresh garlic cloves, minced
• 1 tsp. Tamari soy sauce
• ¼ cup vegetable oil
• 3 tbsp. bone meal
• 400 IU vitamin E
• ½ cup vitamin powder (Mix together 1 cup lecithin granules, 1 cup nutritional yeast, ¼ cup bone meal, ¼ cup kelp powder, 1,000mg powdered vitamin C)

Directions:

1. Combine cooled ingredients and stir to mix.
2. Serve a routine-sized portion.
3. Freeze the remaining food, defrost as needed.

Approximate Cost per Batch: $6.00

Ingredients:

• 2 cups skinless, boneless chicken breast
• ½ cup pasta
• ½ tsp. bone meal
• ½ tsp. lite salt
• ½ tbsp. corn oil

Directions:

1. Boil the chicken breast until cooked through.
2. Cook pasta.
3. Combine all of the ingredients and mix well.
4. Serve a routine-sized portion and refrigerate the remaining food.

Approximate Cost per Batch: $38.25

Ingredients:

• 6 lb. cubed sirloin tip roast
• 4 cups brown rice
• 3 cups rye
• 2 cups chopped celery
• 10 oz. fresh chopped spinach
• 3 cups chopped carrots
• 1 bunch chopped broccoli
• 3 minced garlic cloves
• 10 ½ cups low sodium beef broth
• 10 ½ cups water

Directions:

1. Add the water, broth, garlic, and beef to a large soup pot.
2. Simmer the pot on high heat for 20 mins.
3. Remove beef from the pot.
4. Add rye to the pot, cover, and simmer for 40 mins.
5. Add rice, cover, simmer for 15 mins.
6. Remove the pot from the heat and let stand until all of the water and broth is absorbed.
7. In a large food-safe container, mix the raw vegetables with the beef.
8. Add the warm rice mixture to the container, covering the vegetables to lightly steam them.
9. Serve a routine-sized portion and freeze the rest. Defrost as needed.

Approximate Cost per Batch: $4.00

Ingredients:

• 2 hardboiled eggs, chopped
• 1 cup cooked brown rice
• 8 oz. macaroni, cooked
• 10 oz. chopped broccoli, steamed
• 10 oz. chopped carrots, steamed

Directions:

1. Mix together the cooled cooked ingredients.
2. Serve a routine-sized portion.
3. Refrigerate any leftover food.

Approximate Cost per Batch: $7.50

Ingredients:

• 2 cups ground turkey
• 2 cups cooked brown rice
• 1 beaten egg
• 1 cup drained canned kidney beans
• 1 tbsp. olive oil
• 1/8 tsp. iodized salt
• 1 capsule (10,000 IU) Vitamin A
• 1 capsule (10,000 IU) Vitamin B

Directions:

1. Brown the turkey in a skillet.
2. Empty the vitamin A and vitamin B capsules into the meat. Stir.
3. Combine the rest of the ingredients with the cooked turkey.
4. Serve a routine-sized
5. Refrigerate the remaining food.

Approximate Cost per Batch: $52.50

Ingredients:

• 6 lb. lean grown beef
• 5 cups brown rice
• 5 cups pearl barley
• 1 cup diced green beans
• 1 cup chopped spinach
• 24 cups water

Directions:

1. Add all of the ingredients to a large soup pot.
2. Bring to a boil over high heat.
3. Once boiling, reduce heat to simmer.
4. Cook until liquid is absorbed.
5. Cool before serving a routine-sized portion.
6. Freeze remaining food until needed

Approximate Cost per Batch: $5.00

Ingredients:

• 1 ½ lb. chopped beef liver
• ½ cup whole wheat flour
• 2 eggs

Directions:

1. Preheat the oven to 350 degrees.
2. Chop the liver in a food processor.
3. Add the eggs and flour to the processor and blend until smooth.
4. Spread mixture on a parchment lined cookie sheet.
5. Bake for 15 mins.
6. Serve one daily.
7. Store remaining treats in an airtight container in the refrigerator.

Approximate Cost per Batch: $10.50

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 cups low-sodium chicken broth
• ½ cup rolled oats
• ½ cup fresh chopped carrots
• ½ cup fresh chopped green beans
• ½ cup fresh chopped broccoli

Directions:

1. Trim and chop the chicken breasts into small pieces.
2. Cook the chicken in a skillet.
3. Add the cooked chicken to a large saucepan with the oats, vegetables, and chicken broth.
4. Cook over medium heat until the carrots are cooked through but not mushy.
5. Cool before serving a routine-sized portion.
6. Store any leftover food in the refrigerator.

Approximate Cost per Batch: $4.25

Ingredients:

• 2 cups low-sodium chicken stock or bone broth
• ½ cup lean ground beef, boiled and drained
• 1 cup white rice
• 2 cups water

Directions:

1. Combine the ingredients in a large saucepan.
2. Bring to a boil over high heat.
3. Reduce heat to simmer, cover pan, and cook until rice is fluffy.
4. Cool before serving a routine-sized portion.
5. Refrigerate leftovers.

Approximate Cost per Batch: $7.75

Ingredients:

• cubed beef stew meat
• ½ cup fresh diced carrots
• 1 sweet potato
• ½ cup fresh diced green beans
• ½ cup all-purpose flour
• ½ cup water
• 1 tbsp. vegetable oil

Directions:

1. Bake the sweet potato and allow it to cool.
2. Dice the stew meat into smaller chunks if needed.
3. Cook the stew meat in a skillet with the vegetable oil over medium-high heat.
4. Dice the cooked sweet potato.
5. Remove the beef from the skillet and set aside.
6. Add the flour and water to the pan with the beef fat and stir. Continue to stir over heat until a gravy forms.
7. Add the vegetables and beef to the gravy and stir.
8. Cook until the vegetables are fork tender.
9. Allow cooling before serving a routine-sized portion.
10. Refrigerate any leftovers.

Approximate Cost per Batch: $14.50

Ingredients:

• 4 skinless, boneless chicken breasts
• 4 cups low-sodium chicken broth
• 1 cup canned black beans, drained and rinsed
• 1 cup canned dark red kidney beans, drained and rinsed
• ½ cup tomato paste
• 1 cup fresh diced carrots

Directions:

1. Trim fat and tendons off the chicken and dice the meat.
2. Cook the chicken in a skillet over medium-high heat until cooked through.
3. Put the cooked chicken in a large soup pot with the rest of the ingredients.
4. Bring the soup pot contents to a boil.
5. Reduce heat to simmer for 10 minutes.
6. Allow the soup to cool before serving a routine-sized portion.
7. Refrigerate any leftovers.

Approximate Cost per Batch: $8.25

Ingredients:

• 1 cup stew beef
• ¾ cup barley
• ½ cup no-fat cottage cheese
• ½ cup broccoli
• ¼ cup zucchini

Directions:

1. Cook the barley according to the package instructions.
2. Dice the stew beef into smaller pieces if needed.
3. Cook the beef in a skillet until cooked through.
4. Lightly steam the zucchini and broccoli.
5. Mash the zucchini and broccoli together.
6. Let ingredients cool completely and then mix together.
7. Serve a routine-sized portion and refrigerate any leftovers.

Approximate Cost per Batch: $11.00

Ingredients:

• 1 lb. ground turkey
• 2 cups brown rice
• 1 cup fresh chopped green beans
• 1 cup fresh chopped carrots
• 4 cups water

Directions:

8. Cook the turkey in a skillet over medium heat until browned.
9. Move the turkey to a large saucepan and add the water and rice.
10. Bring the saucepan up to a boil over high heat.
11. Once boiling, reduce heat to a simmer and cook until the rice is done.
12. Add the vegetables to the mixture and stir. Cook for 8 more minutes.
13. Remove the pan from the heat and allow to cool.
14. Serve a routine-sized portion and refrigerate any leftovers.

Approximate Cost per Batch: $4.00

Ingredients:

• 2 cups low-sodium chicken stock or bone broth
• 1 cup cooked, diced chicken
• 1 cup white rice
• 2 cups water

Directions:

1. Combine the ingredients in a large saucepan.
2. Bring to a boil over high heat.
3. Reduce heat to simmer, cover pan, and cook until rice is fluffy.
4. Cool before serving a routine-sized portion.
5. Refrigerate leftovers.

Approximate Cost per Batch: $5.00

Ingredients:

• 6 whole eggs
• 6 egg whites
• 4 cups white rice
• 8 cups water

Directions:

1. Add the rice and water to a saucepan and bring to a boil.
2. Reduce heat and simmer until the rice is fluffy.
3. Remove the pan from the heat and let cool.
4. Beat the egg whites and whole eggs in a mixing bowl.
5. Scramble the eggs in a skillet.
6. Add the eggs to the cooled rice.
7. Serve a routine-sized portion and refrigerate the leftover food.

Approximate Cost per Batch: $7.50

Ingredients:

• 5 oz. plain tofu
• 4 cups tapioca
• ¼ tsp. salt
• Potassium chloride (measured according to the dog’s weight)
• Calcium carbonate (measured according to the dog’s weight)

Directions:

15. Cook the tapioca according to package instructions, adding the salt and potassium chloride to the water.
16. Allow the tapioca to cool.
17. Chop the tofu finely and combine with the cooled tapioca.
18. Mix in the calcium carbonate.
19. Serve a routine-sized Refrigerate any leftovers.

Approximate Cost per Batch: $8.00

Ingredients:

• 5 oz. plain tofu
• 4 cups tapioca
• ¼ tsp. salt
• Potassium chloride (measured according to the dog’s weight)
• Bone meal (measured according to the dog’s weight)
• 1 Multivitamin tablet (measured according to the dog’s weight and vitamin brand)

Directions:

1. Cook the tapioca according to package instructions, adding the salt and potassium chloride to the water.
2. Allow the tapioca to cool.
3. Chop the tofu finely and combine with the cooled tapioca.
4. Mix in the bone meal and multivitamin.
5. Serve a routine-sized Refrigerate any leftovers.

Approximate Cost per Batch: $12.50

Ingredients:

• 3 lb. mixed chicken necks and chicken backs
• 3 shiitake mushrooms
• 2 diced stalks of celery
• 2 minced garlic cloves
• Handful of Italian parsley
• 2 diced carrots
• 1 grated knob of ginger
• 1 tbsp. sea salt
• 12 white peppercorns
• A dash of rosemary
• A dash of thyme

Directions:

1. Add all of the ingredients to a large soup pot.
2. Bring the pot to a boil on high heat.
3. Remove the foam from the top of the pot and reduce the heat to a simmer.
4. Cook for 8 hours.
5. Allow cooling before refrigerating overnight.
6. Remove the fat from the top of the pot.
7. Strain the broth and throw out the solid contents (or serve to humans!)
8. Serve the broth warm in a routine-sized
9. Refrigerate any leftovers.

Approximate Cost per Batch: $3

Ingredients:

• 1 cup Thai jasmine rice
• 1 cup organic pumpkin puree
• 3 cups water

Directions:

1. Add the water and rice to a large saucepan and bring to a boil.
2. Reduce the heat to simmer.
3. Cook until most of the water is absorbed.
4. Allow the rice to cool.
5. Combine the rice with the pumpkin puree.
6. Serve a routine-sized portion and refrigerate any leftovers.

Approximate Cost per Batch: $20.50

Ingredients:

• 2 ½ lb. lean ground beef
• 15 oz. can dark red kidney beans, drained and rinsed
• 1 ½ cups brown rice
• 1 ½ cups diced carrots
• 1 ½ cups diced squash
• ½ cup garden peas
• 4 cups water

Directions:

1. Add all of the ingredients to a crockpot and put the lid on.
2. Cook on low for 6 hours, stirring periodically.
3. Turn off heat and allow to cool before serving.
4. Serve a routine-sized portion and refrigerate leftovers.

Approximate Cost per Batch: $10.25

Ingredients:

• 1 lb. ground turkey
• 2 cups brown rice
• 16 oz. frozen mixed vegetables
• 1 tsp. rosemary, dried
• 6 cups water

Directions:

1. In a large soup pot over high heat, combine the turkey, water, rice, and rosemary.
2. Bring to a boil.
3. Reduce the heat to a simmer.
4. Simmer for 20 mins.
5. Add the vegetables and cook for 5 minutes.
6. Remove the pot from the heat and cool.
7. Serve a routine-sized portion and refrigerate any leftovers.

Approximate Cost per Batch: $4.75

Ingredients:

• 5 oz. plain tofu
• 4 cups white rice
• ¼ tsp. salt
• Potassium chloride (measured according to the dog’s weight)
• Calcium carbonate (measured according to the dog’s weight)

Directions:

6. Cook the rice according to package instructions, adding the salt and potassium chloride to the water.
7. Allow the rice to cool.
8. Chop the tofu finely and combine with the cooled rice.
9. Mix in the calcium carbonate.
10. Serve a routine-sized Refrigerate any leftovers.

Approximate Cost per Batch: $5.25

Ingredients:

• 5 oz. plain tofu
• 4 cups white rice
• ¼ tsp. salt
• Potassium chloride (measured according to the dog’s weight)
• Bone meal (measured according to the dog’s weight)
• 1 Multivitamin tablet (measured according to the dog’s weight and vitamin brand)

Directions:

1. Cook the rice according to package instructions, adding the salt and potassium chloride to the water.
2. Allow the rice to cool.
3. Chop the tofu finely and combine with the cooled rice.
4. Mix in the bone meal and multivitamin.
5. Serve a routine-sized Refrigerate any leftovers.

Approximate Cost per Batch: $3.50

Ingredients:

• 2 cups white rice
• 2/3 cup low fat cottage cheese
• Potassium chloride (measured according to the dog’s weight)
• Calcium carbonate tablets (measured according to the dog’s weight)

Directions:

1. Cook the rice according to the package directions, adding the potassium chloride to the water.
2. Allow the cooked rice to cool.
3. Break down the calcium carbonate tablets and mix into the rice along with the cottage cheese.
4. Feed a routine-sized portion and refrigerate any leftovers.

Approximate Cost per Batch: $15.60

Ingredients:

• 1 lb. ground beef
• 1 lb. pig heart, diced
• 8 oz. chicken livers, diced
• 2 cups white rice
• 1 lb. sweet potato
• bag frozen broccoli, carrot, and cauliflower mix

Directions:

1. Add all of the ingredients to a large soup pot and cover with water.
2. Bring to a boil over high heat.
3. Reduce heat to a simmer and cook until all ingredients are cooked through.
4. Allow the pot to cool before serving a routine-sized portion.
5. Refrigerate or freeze any leftovers.

Approximate Cost per Batch: $4.00

Ingredients:

• 2 cups white rice
• 2/3 cup low fat cottage cheese
• 1 tsp. coconut oil
• Bone meal powder (measured according to the dog’s weight)
• Potassium chloride (measured according to the dog’s weight)
• 1 Multivitamin tablet (measured according to the dog’s weight and vitamin brand)

Directions:

1. Cook the rice according to the package instructions, adding the potassium chloride to the water.
2. Allow the cooked rice to cool.
3. Mix the bone meal powder, cottage cheese, rice, and multivitamin tablet together.
4. Serve a routine-sized portion and refrigerate any leftovers.

Approximate Cost per Batch: $10.00

Ingredients:

• 1 whole roasting chicken
• 2 cups white rice
• fresh chopped green beans.

Directions:

1. Cover the chicken with water and boil in a large soup pot until cooked through.
2. Let the cooked chicken cool before removing the meat from the carcass.
3. Add the white rice and green beans to the water used to boil the chicken and turn the heat down to a simmer.
4. Simmer until the rice is cooked through and the vegetables are tender.
5. Add the chicken back into the pot and allow the ingredients to cool.
6. Serve a routine-sized portion and refrigerate or freeze any leftovers.

Approximate Cost per Batch: $2.50

Ingredients:

• 2 cups low-sodium chicken stock or bone broth
• 1 cup white rice
• 2 cups water

Directions:

1. Combine the ingredients in a large saucepan.
2. Bring to a boil over high heat.
3. Reduce heat to simmer, cover pan, and cook until rice is fluffy.
4. Cool before serving a routine-sized portion.
5. Refrigerate leftovers.

Approximate Cost per Batch: $28.25

Ingredients:

• 2 lb. ground chicken
• 2 cans mackerel in water
• 8 cups brown rice
• 16 oz. ricotta cheese
• 15 oz. organic canned pumpkin
• 12 oz. bag frozen chopped spinach, thawed
• 12 oz. bag frozen cauliflower florets, thawed
• 12 oz. bag frozen broccoli florets, thawed
• ¾ cup ground flaxseed
• 24 cups water

Directions:

1. Boil a large soup pot of water.
2. Add the chicken, rice, and carrots to the boiling water and reduce the heat to a simmer.
3. Cook the chicken mixture until all the water has been absorbed.
4. Finely chop the thawed broccoli and cauliflower florets.
5. Add the broccoli, cauliflower, spinach, and fish with juice to the pot and stir.
6. Heat through, add more water if it becomes too thick.
7. Allow the pot to cool.
8. Once cooled, add in the ricotta cheese, flaxseed, and pumpkin to the pot and stir to mix.
9. Serve a routine-sized portion and refrigerate or freeze any leftovers.

Approximate Cost per Batch: $25.50

Ingredients:

• 2 lb. ground beef
• 1 roaster chicken
• 2 tins sardines in water
• 2 cups white rice
• 1 lb. diced carrots.
• 2 minced garlic cloves

Directions:

1. Brown the ground beef in a skillet and drain.
2. Roast the chicken in the oven.
3. Allow the meats to cool.
4. Once cooled, chop up the chicken.
5. Cook the white rice according to the package directions.
6. Lightly steam the carrots.
7. Once all ingredients have cooled, combine them and mix well.
8. Add the garlic to the food and stir.
9. Serve a routine-sized portion and refrigerate or freeze any leftovers.

Approximate Cost per Batch: $6.00

Ingredients:

• A bag of marrow bones/soup bones
• 3 tbsp. apple cider vinegar
• Water

Directions:

1. Add the marrow bones to a large slow cooker.
2. Cover the bones with water until they are covered with at least 3” of water.
3. Add 3 tbsp. apple cider vinegar.
4. Put the lid on the slow cooker and cook on low heat for 24 hours.
5. Sieve out all bones and fragments and throw them away.
6. Let the broth cool.
7. Refrigerate the broth for at least 4 hours.
8. Remove the hard layer of fat on top of the broth.
9. Reheat to warm before serving a routine-sized portion.
10. Refrigerate any leftovers.

Approximate Cost per Batch: $18.70

Ingredients:

• 1 ½ lb. Low-fat ground beef
• 1 cup oats
• 1 small can tomato puree
• 1 cup wheat germ
• 1 diced pieces whole wheat bread
• 2 peeled, grated carrots
• 4 diced sweet potatoes
• 3 chopped celery stalks
• 1 apple, cored and diced

Directions:

1. Preheat the oven to 350 degrees.
2. Grease four small loaf pans.
3. Combine the ingredients and mix well.
4. Press the ingredients into the loaf pans.
5. Cook for 80 minutes or until cooked through.
6. Cool before serving a routine-sized portion.
7. Refrigerate or freeze any leftovers until needed.

Approximate Cost per Batch: $7.50

Ingredients:

• 2 skinless, boneless chicken breasts
• 1 cup diced sweet potato
• 1 cup white rice
• 6 cups water

Directions:

1. Bring the water up to boil in a large saucepan.
2. Add the chicken breasts to the boiling water.
3. Reduce the heat to a simmer and cook for 45 minutes until the chicken is cooked through.
4. Remove the chicken from the pan to cool.
5. Add the sweet potato and rice to the water used to cook the chicken. Simmer until the rice and sweet potato are
6. Shred the chicken.
7. Add the chicken to the cooked sweet potato mixture.
8. Remove the pan from the heat and allow the mix to cool.
9. Use an immersion blender to cream the soup.
10. Serve a routine-sized portion and refrigerate the leftovers.

Approximate Cost per Batch: $4.75

Ingredients:

• ¼ cup organic pumpkin puree
• 3 tbsp. organic plain yogurt

Directions:

1. Mix together the pumpkin puree and yogurt.
2. Serve throughout the day as tolerated to meet the dog’s caloric requirement.

Approximate Cost per Batch: $16.75

Ingredients:

• 1 ½ lb. ground chicken
• 2 cups cooked brown lentils
• 1 cup no-fat cottage cheese
• 2 eggs
• 2 cups sweet potato
• 1 cup chopped carrots
• 1 cup chopped green beans
• 10 oz. thawed frozen spinach
• 1/8 cup olive oil
• 1/8 cup turmeric
• 1/8 cup fresh chopped rosemary
• ½ cup fresh chopped parsley
• 1/8 cup sage
• 1/8 cup fresh chopped basil

Directions:

1. In a large soup pot, combine all of the ingredients.
2. Cover the ingredients with water.
3. Heat over medium heat for 30 minutes.
4. Reduce to medium heat and cook on a simmer for 1 hour 30 minutes.
5. Allow the food to cool before serving.
6. Serve a routine-sized portion and refrigerate any leftovers.

Approximate Cost per Batch: $11.75

Ingredients:

• ground chicken
• 1 cup whole wheat pasta
• 1 cup broccoli florets, chopped
• 1 cup diced carrot
• 2 tsp. olive oil

Directions:

1. Cook the pasta following the directions on the package.
2. Drain the cooked pasta and cool.
3. In a large wok, heat the olive oil.
4. Add the chicken and vegetables to the heated wok and cook through.
5. Add the cooked pasta to the wok ingredients.
6. Allow the ingredients to cool before serving a routine-sized portion.
7. Store any leftovers in the refrigerator.

Approximate Cost per Batch: $8

Ingredients:

• 1 cup stew beef
• ½ cup beef kidney
• ¾ cup oats
• ¼ cup kale, chopped
• ½ cup squash, diced

Directions:

1. Cut the stew beef into smaller pieces if needed.
2. Cook the beef in a skillet and drain off the fat.
3. Cook the beef kidney and dice once cooked through.
4. Lightly steam the squash and kale.
5. Cook the oats as though making oatmeal.
6. Once all the ingredients are cooked, allow them to cool.
7. Combine the cooled ingredients and serve a routine-sized portion.
8. Refrigerate any leftovers.

Approximate Cost per Batch: $5.00

Ingredients:

• 2 ½ cups rice flour
• ½ cup squash
• ½ cup peas
• 6 tbsp. low-sodium, low-fat chicken broth

Directions:

1. Preheat the oven to 350 degrees.
2. Combine the ingredients together.
3. Add just enough water to moisten the dough.
4. Roll out the dough to a ¼” thickness.
5. Use a 1” cookie cutter to cut the cookies.
6. Place the cookies on a parchment covered baking sheet and bake for 25 minutes.
7. Allow the cookies to cool.
8. Serve 1 cookie daily.
9. Store the remaining cookies in an airtight container.

Approximate Cost per Batch: $4.25

Ingredients:

• 1 skinless boneless chicken breast, boiled
• ½ cup organic pumpkin puree
• 2 tbsp. organic plain yogurt
• ½ cup white rice
• ¼ cup warm water

Directions:

1. Cook the rice according to package instructions.
2. Shred the chicken and combine with the rice.
3. Allow the chicken and rice mixture to cool.
4. Combine the pumpkin and yogurt with the rice.
5. Water the mixture down with the warm water if it’s too thick.
6. Serve warm in a routine-sized
7. Refrigerate any leftovers.

Approximate Cost per Batch: $2.50

Ingredients:

• 6 oz. organic plain yogurt
• ½ cup finely shredded carrot
• 1 cup no-sugar-added, all natural apple juice

Directions:

1. Combine the ingredients thoroughly.
2. Spoon the ingredients into an ice cube tray.
3. Freeze until solid.
4. Serve one treat daily.

*Note: Not all dogs can tolerate lactose, if your dog cannot, then avoid this recipe!*

Approximate Cost per Batch: $5.00

Ingredients:

• 2 ½ cups rice flour
• 6 tbsp. low-sodium, low-fat chicken broth, room temperature
• ½ cup cooked mashed sweet potato, cooled
• ½ cup cooked mashed squash, cooled
• ½ tsp. garlic powder

Directions:

1. Preheat the oven to 350 degrees.
2. Combine the ingredients together and mix well.
3. Add just enough cold water to create a rollable dough.
4. Roll out the dough to ¼” thick.
5. Use a 1” cookie cutter to cut the cookies.
6. Bake the cookies on a parchment covered cookie sheet for 25 minutes.
7. Cool before serving.
8. Serve 1 cookie daily.
9. Store the remaining cookies in an airtight container.

Approximate Cost per Batch: $7.50

Ingredients:

• 1 cup brown rice flour
• 1 ½ cups whole oat flour
• 3 cups organic pumpkin puree
• 1 tbsp. unsweet shredded coconut
• 1 tsp. carob powder
• ¼ cup ground almonds
• ¼ cup honey
• 1 ½ tsp. cinnamon
• 1 ½ tsp. ginger
• ½ tsp. sea salt

Directions:

1. Preheat the oven to 350 degrees.
2. Grease a baking dish.
3. Mix the ingredients together to combine.
4. Pour the ingredient batter into the greased dish.
5. Cook for 1 hour 15 mins.
6. Cool before serving.
7. Cut into 9 pieces (more if the dog is small) and serve 1 piece daily.
8. Store remaining sponge in an airtight container.

Approximate Cost per Batch: $6.25

Ingredients:

• 2 cups whole wheat flour
• 1 cup oats
• 1 banana
• ½ cup unsweet, all natural applesauce
• 1 small baked sweet potato
• 1 cup finely grated carrot
• 1/3 cup water

Directions:

1. Preheat the oven to 350 degrees.
2. Mash the cooled sweet potato and banana together.
3. Add the flour, carrots, and oats to the mash and mix.
4. Stir in the water and applesauce.
5. Roll out the dough to 1/8” thickness.
6. Slice the dough into strips and put the strips on a baking sheet.
7. Bake for 25 minutes.
8. Allow the treats to cool.
9. Serve one daily.
10. Store remaining treats in the refrigerator in a sealed container.

Approximate Cost per Batch: $4.50

Ingredients:

• 2 tbsp. all natural peanut butter
• 4 cups organic plain yogurt
• 3 mashed ripe bananas

Directions:

1. Add the ingredients into a blender.
2. Puree until creamy.
3. Pour the mix into an ice cube tray.
4. Serve 1 treat daily.

Approximate Cost per Batch: $3.75

Ingredients:

• 2/3 cup organic pumpkin puree
• 1 egg
• 2 cups brown rice flour
• 2 ½ tbsp. flaxseed oil
• 1/3 cup chilled water

Directions:

1. Preheat the oven to 350 degrees.
2. Combine the wet ingredients and mix thoroughly.
3. Combine the dry ingredients and mix thoroughly.
4. Combine the wet and dry ingredients.
5. Roll out the dough to ¼” thick.
6. Use a 1” cookie cutter to cut the cookies.
7. Place on a parchment paper covered cookie sheet.
8. Bake for 30 to 35 minutes.
9. Cool before serving.
10. Serve 1 cookie daily.
11. Store the remaining cookies in an airtight container.

Approximate Cost per Batch: $3.45

Ingredients:

• 1 cup boiled chopped chicken
• 1 hardboiled egg, chopped
• 2 tbsp. organic non-fat plain yogurt
• ¼ cup cooked brown rice
• ½ cup lightly steamed carrots and peas.

Directions:

1. Combine the cooked ingredients and mix well.
2. Allow ingredients to cool before serving a routine-sized portion.
3. Store any leftovers in the refrigerator.

Approximate Cost per Batch: $2.90

Ingredients:

• 1 cup boiled ground beef
• 1 hardboiled egg, chopped
• 2 tbsp. cottage cheese
• ¼ cup cooked white rice
• ¼ cup lightly steamed carrots

Directions:

1. Combine the ingredients well.
2. Cool before serving a routine-sized
3. Refrigerate any leftover ingredients.

Approximate Cost per Batch: $13.00

Ingredients:

• 1 lb. Low-fat ground beef, boiled
• 3 ½ oz. plain tofu
• 2 cups cooked white rice
• 1 cup cottage cheese
• 2 cups lightly steamed, sliced carrots
• ½ cup wheat bran
• 1 capsule flaxseed oil

Directions:

1. Chop the tofu finely.
2. Allow cooked ingredients to cool.
3. Combine all ingredients and serve a routine-sized portion.
4. Refrigerate any leftovers.

Approximate Cost per Batch: $3.50

Ingredients:

• 1 cup chopped skinless, boneless chicken breast
• ½ cup cooked brown rice
• 4 tbsp. salt-free chicken broth
• ½ cup mixed vegetables

Directions:

1. Add the chicken and mixed vegetables to a pot of water and boil until cooked through.
2. Allow the cooked ingredients to cool completely.
3. Mash together all of the cooled ingredients and serve a routine-sized portion.
4. Refrigerate any leftovers.

Approximate Cost per Batch: $5.75

Ingredients:

• 1/8 lb ground beef
• 1 egg
• 1 1/3 cup brown rice
• 1 carrot, grated
• 1 minced garlic clove
• Liquid vitamin B (measured according to the dog’s weight)
• Calcium powder (measured according to the dog’s weight)
• Multivitamin (measured according to the dog’s weight and vitamin brand)

Directions:

1. Cook the rice according to the packaging and allow it to cool.
2. Combine the ground and beef with the egg.
3. Mix the cooled rice into the egg and beef mixture and stir.
4. Mix together the vitamin B, multivitamin, and calcium powder.
5. Add the vitamin mixture to the rice mixture and stir to combine.
6. Serve a routine-sized portion and refrigerate any leftovers.

Approximate Cost per Batch: $8.60

Ingredients:

• ground beef
• 2 cups white rice
• 3 slices white bread

Directions:

1. Brown the beef in a skillet without draining.
2. Cook the rice according to the package ingredients.
3. Allow the beef and rice to cool completely.
4. Break the bread into small pieces and mix into the beef and rice mixture.
5. Serve a routine-sized portion and refrigerate any leftovers.

Approximate Cost per Batch: $4.05

Ingredients:

• ¼ lb. ground beef
• 2 cups cooked white rice
• 1 hardboiled egg, chopped
• 3 slices white bread, torn into small pieces
• Calcium carbonate (measured according to the dog’s size)

Directions:

1. Brown the beef in a skillet.
2. Allow the beef to cool.
3. Add the rest of the ingredients to the beef and mix well.
4. Serve a routine-sized portion and refrigerate any leftovers.

Approximate Cost per Batch: $3.60

Ingredients:

• ¼ cup boiled skinless, boneless chicken breast
• 2 tbsp. chicken fat
• 3 cups boiled skinned potato
• Calcium carbonate (measured according to the dog’s weight)
• Multivitamin (measured according to the dog’s weight and multivitamin brand)

Directions:

1. Allow the cooked ingredients to cool completely.
2. Combine the cooled ingredients and serve a routine-sized portion.
3. Refrigerate any leftovers.

Approximate Cost per Batch: $4.00

Ingredients:

• ½ package salad macaroni, cooked and cooled
• 1 cup cooked brown rice
• 2 hardboiled, chopped eggs
• ½ package frozen sliced carrots, lightly steamed
• ½ package frozen broccoli florets, lightly steamed
• Calcium carbonate (measured according to the dog’s size), crushed

Directions:

1. Allow all cooked ingredients to cool completely and mix together well.
2. Serve a routine-sized portion and refrigerate any leftovers.

Approximate Cost per Batch: $3.50

Ingredients:

• 1 cup cooked brown rice
• ½ box cooked salad macaroni
• 2 hardboiled eggs, chopped
• 1 tbsp. low-calorie cottage cheese
• ½ package frozen sliced carrots, lightly steamed
• ½ package frozen broccoli, lightly steamed
• Calcium carbonate (measured according to the dog’s size)

Directions:

1. Allow the cooked ingredients to cool completely.
2. Combine cooled ingredients and mix.
3. Serve a routine-sized portion and refrigerate any leftovers.

Approximate Cost per Batch: $14.00

Ingredients:

• 1 ¾lb. ground beef
• 1 egg, beaten
• 1 cup oats
• 1 stalk celery, diced
• 1 carrot, peeled and diced
• 1 tbsp. ketchup
• ¾ cup water

Directions:

1. Preheat the oven to 350 degrees.
2. Boil a large saucepan of water.
3. Add the vegetables to the boiling water and reduce the heat to simmer.
4. Simmer for 5 mins.
5. Drain and cool the vegetables.
6. Mash all of the ingredients together and spread in a greased baking dish.
7. Bake in the oven until cooked through.
8. Allow the meatloaf to cool before serving a routine-sized portion.
9. Refrigerate or freeze the leftovers.

Approximate Cost per Batch: $3.75

Ingredients:

• ½ cup boiled chicken, diced
• 1 hardboiled egg, chopped
• ½ cup cooked oats
• ¾ cup low-fat cottage cheese
• ½ cup organic canned pumpkin

Directions:

1. Allow the cooked ingredients to cool completely.
2. Combine the cooled ingredients before serving a routine-sized portion.
3. Refrigerate any leftovers.

Approximate Cost per Batch: $4.10

Ingredients:

• 1 can of salmon in water
• 1 egg
• 1 diced potato
• 1 diced carrot
• 1 tbsp. all natural peanut butter
• 3 tbsp. corn meal
• Canola oil

Directions:

1. Beat the egg in a bowl.
2. Add the cornmeal and salmon and mix well.
3. Form small patties from the mixture.
4. Fry the patties in a skillet using the canola oil.
5. While frying the patties, lightly steam the carrot and potato.
6. Allow the cooked ingredients to cool completely.
7. Mash together all of the cooled ingredients.
8. Serve a small treat sized portion daily and refrigerate the remaining treats in an airtight container.

Approximate Cost per Batch: $3.00

Ingredients:

• 1 egg
• 2/3 cup low-sodium, low-fat beef broth
• 2 cups whole wheat flour
• 3 tbsp. oats

Directions:

1. Preheat the oven to 350 degrees.
2. Beat the egg thoroughly.
3. Add the egg to the flour, broth, and oatmeal and stir.
4. Form balls out of the dough and place on a parchment covered cookie sheet.
5. Bake for 3 minutes or until the balls of dough are cooked through.
6. Serve 1 treat daily and store the remaining treats in an airtight container.

Approximate Cost per Batch: $3.75

Ingredients:

• ½ cup cooked and cooled, mashed sweet potato
• ½ cup cooked and cooled, mashed squash
• 2 ½ cups wheat flour
• 6 tbsp. low-sodium, low-fat chicken broth
• ½ tsp. garlic powder
• ½ cup cold water

Directions:

1. Preheat the oven to 350 degrees.
2. In a mixing bowl, combine the flour, garlic powder, chicken broth, and vegetables.
3. Add in just enough cold water to make a cookie dough.
4. Roll out the dough to ¼” thickness.
5. Use a ½” cookie cutter to cut the dough.
6. Bake the cookies on a parchment lined cookie sheet for 25 mins.
7. Let the cookies cool before serving 1 daily.
8. Store the remaining cookies in an airtight container.

Approximate Cost per Batch: $10.30

Ingredients:

• 1 lb. ground lamb
• 2 cups cooked brown rice
• 2 cups cooked white rice
• ¼ cup chopped green beans
• ¼ cup kale, chopped
• 1 cup organic plain yogurt

Directions:

1. Cook the lamb in a skillet.
2. Lightly steam the kale and green beans.
3. Allow the cooked ingredients to cool.
4. Combine the cooled ingredients and mix well.
5. Create small treat sized portions.
6. Serve 1 treat daily and store the remaining treats in an airtight container in the refrigerator.

Approximate Cost per Batch: $5.20

Ingredients:

• 2 ½ cups rice flour
• 6 tbsp. low-sodium, low-fat chicken broth
• ½ cup mashed cooked zucchini
• ½ cup mashed cooked sweet potatoes
• ½ tsp. garlic powder
• ½ cup cold water

Directions:

1. Preheat the oven to 350 degrees.
2. Mix together the garlic and flour.
3. Add the vegetable mash and chicken broth to the flour mixture and mix well.
4. Add just enough of the cold water to make a cookie dough.
5. Roll out the dough to ¼” thick.
6. Use a ½” cookie cutter to cut the treats.
7. Bake the treats on a parchment covered cookie sheet for 20 minutes.
8. Cool before serving 1 cookie daily.
9. Store the remaining cookies in an airtight container in the refrigerator.

Approximate Cost per Batch: $10.35

Ingredients:

• 2 ½ cups boiled boneless chicken breast with skin
• 2 ½ cups cooked white rice
• 1 cup cottage cheese
• 1 ½ cups lightly steamed sliced carrots
• ½ cup wheat bran
• 1 capsule flaxseed oil

Directions:

1. Allow cooked ingredients to cool completely.
2. Combine ingredients together and mix well.
3. Serve a routine-sized portion and refrigerate any leftovers.

Approximate Cost per Batch: $4.00

Ingredients:

• 1 cup oats
• 2 cups whole wheat flour
• 1 tbsp. honey
• 1/3 cup all natural peanut butter
• ½ tbsp. salmon oil
• 1 ½ cups water

Directions:

1. Preheat the oven to 350 degrees.
2. Combine 1 cup of the water with the rest of the ingredients and stir.
3. Add the remaining water if needed to create a cookie-like dough.
4. Roll the dough out to ¼” thickness.
5. Use a 1” cookie cutter to cut the dough.
6. Bake the cookies for 40 minutes on a cookie sheet.
7. Allow cookies to cool.
8. Feed once daily.

Approximate Cost per Batch: $3.75

Ingredients:

• 1 large tin of salmon in water
• 1 egg
• 1 tbsp. cottage cheese
• 1 sweet potato
• 1 stalk celery
• 1 carrot
• 3 tbsp. corn flour
• Flour for dipping
• Olive oil for frying

Directions:

1. Use a cheese grater to grate the celery, sweet potato, and carrot.
2. Mix all of the ingredients together in a bowl.
3. Form small balls out of the ingredients.
4. Roll the balls in flour.
5. Heat the oil over high heat until hot enough for frying.
6. Carefully drop the balls into the hot oil and fry on both sides until cooked through.
7. Allow cooling before serving.
8. Store any remaining treats in an airtight container in the refrigerator.

Approximate Cost per Batch: $12.40

Ingredients:

• 1 lb. ground lean beef, boiled
• 1 minced hardboiled egg
• 8 oz. multi-grain unsweet Cheerios
• 2 oz. oats
• 1 envelope unflavored gelatin
• 1/8 cup unsulfured molasses
• 2 oz. wheat germ
• 1/8 cup canola oil
• Pinch of salt
• Pinch of minced garlic

Directions:

1. Allow the beef and eggs to cool.
2. Combine all of the ingredients together and mix well.
3. Roll the ingredients into small balls.
4. Supplement the underweight dog’s diet with these treats multiple times daily.
5. Store remaining treats in an airtight container in the refrigerator or freezer.

Approximate Cost per Batch: $17.15

Ingredients:

• ground beef
• 2 chicken leg quarters
• 1 cup brown rice
• 2/3 cup oats
• 1 cup cottage cheese
• 2 grated carrots
• oz. can dark red kidney beans, drained, rinsed, and mashed
• 2 cups chopped frozen broccoli
• 1 large bag frozen spinach
• 1 minced garlic clove
• ½ cup olive oil

Directions:

1. Put the chicken quarters in a large saucepan and cover with water surpassing the chicken top by 1”.
2. Bring the chicken pan to a boil.
3. Reduce heat to a simmer, cover and simmer for 40 minutes until the chicken is cooked through.
4. Remove the chicken and cool.
5. Strain any residue from the chicken water and return to the heat.
6. Add the rice, vegetables, and beans to the water and bring up to a boil.
7. Cook the beef in a skillet while the bean mixture heats.
8. Once the bean mixture is boiling, reduce the heat to a simmer and simmer until the vegetables are fork tender.
9. Pour any grease off the beef and put it in a large mixing bowl.
10. Pull the meat from the chicken and add it to the beef.
11. When the bean mixture is cooked through, allow it to cool.
12. Combine the bean mixture with the meats and the remaining ingredients and mix well.
13. Feed a routine-sized portion and refrigerate or freeze any leftovers.

Approximate Cost per Batch: $10.50

Ingredients:

• 1 lb. ground turkey
• 2 cups brown rice
• 1 cup chopped fresh green bean
• 1 cup chopped carrots
• 1 tbsp. fish oil
• 4 cups water

Directions:

1. Brown the turkey in a skillet and drain.
2. Combine the turkey, rice, and water in a large saucepan and boil.
3. Reduce heat to a simmer and cook until the rice is cooked through.
4. Add the vegetables. Cook until the vegetables are fork tender.
5. Cool before serving a routine-sized portion.
6. Store leftovers in the refrigerator.

At The Tail’s End