How about your treat your dog to a tasty and healthy Thanksgiving treat?

This easy to make turkey loaf will have your mutt giving thanks any time of the year!

Ingredients:

• 1 lb or 450g of left over turkey meat
• 1 cup of cooked brown rice
• 1/4 cup grated carrot
• 1/2 cup low sodium chicken stock
• 3 tablespoons or 20g of chopped parsley

Instructions:

Preheat your oven to 350 F or 120 C
Finely chop the cold turkey and mix all ingredients together well in a bowl.
Fill a loaf tin with the mixture lightly press the mixture into the tin.
Bake the loaf for 45 minutes

Let it cool, cut into bite-sized pieces and store in fridge!

Ingredients:

• 1 lb. chicken liver
• 2 eggs
• 2 tablespoons molasses
• 1 1/2 cups cornmeal
• 1/2 cup dried milk

Instructions:

Combine all ingredients in a blender and blend until smooth. Pour onto a baking tray and bake at 400 until the sides start to come away from the pan or a knife comes out clean.

Let it cool, cut into pieces and store in fridge!

Ingredients

• 5 cups Whole wheat flour
• 1 cup Milk
• 2 Eggs
• 10 tablespoon Vegetable oil or bacon fat
• 1 pinch Onion or garlic powder
• 1 teaspoon Salt
• 1/2 cup Cold water
• 1 tablespoon Vegetable oil to grease pan

Makes about 40 dog biscuits

Instructions

Preheat your oven to 350 degrees. Grease cookie sheets. Mix all ingredients well. Pinch off pieces of the dough and roll them into two-inch balls. Bake biscuits at 350 degrees for 35 to 40 minutes. Let them cool, then store in an airtight container.

Ingredients

• 1/2 cup non-fat powdered milk
• 1 egg, beaten
• 1 1/2 cups rice flour
• 1/2 tsp. garlic powder
• 1 tsp. honey
• 1/2 cup water
• 5 tsp. chicken or beef broth
• 1 jar baby food meat (any flavour)

Instructions
Combine all ingredients well. Form into a ball. Roll dough out on a floured surface. Cut out desired shapes. Bake in a 350 degree oven for 25-30 minutes. Let cool. The treats should be hard and crunchy.

Ingredients

• 3 to 4 chicken breasts (no bone, no skin)
• 1 1/2 cups non-sticky rice (we use basmati)
• fat free cottage cheese

Instructions
Microwave the chicken breasts until fully cooked. Cut into tip of the finger size pieces. Reserve the juice for the first meal. Steam the rice until fully cooked. Combine the chicken and rice. Add a pinch of salt if you didn’t already salt the rice. Add any other seasoning your dog likes. (Ours have severe allergies, so we season with Feverfew.)

When ready to feed the dogs, combine half their recommended kibble with sufficient chicken/rice mixture to make up about 1/3 their ration. Make up the rest with fat free cottage cheese.

This makes a very low fat diet, typically less than 10%. You can add vegetable fats or fish oil to improve vitamin absorption, but do be sparing. In the first batch of food, add the cooking juices from the chicken to the kibble.

This recipe makes enough food for several feedings, so don’t put the chicken drippings in the storage container: it will only hasten spoilage. Also, don’t leave the mix down: it will spoil very fast.

We make a batch of chicken/rice every other day. Our two dogs combined weigh over 200 pounds. If you have one or smaller dogs, you can reduce the recipe. The vets say they have never seen healthier dogs.

Ingredients

• 1/2 cup extra virgin olive oil
• 1 tablespoon garlic granules
• 4 tablespoons parsley 2 cups beef broth
• 2 cups barley flour
• 3-4 cups rye flour

Instructions
Preheat oven to 350 ° F (180 ° C).

In a large bowl, combine olive oil (extra-virgin olive oil is more expensive, but lower grade olive oils are blended with other vegetable oils that may contain corn or soy), garlic and parsley. Heat the beef broth (it’s best to make your own, canned or condensed broths have added salt, sugars, and preservatives) or water until steaming and add to the olive oil mixture . Stir in barley flour and let cool until lukewarm — or cool enough to work with. Gradually blend in rye flour, adding enough to form a stiff dough.

Transfer to a floured (rye flour) surface and knead until smooth (about 3-5 minutes). Shape the dough into a ball, and roll to 1/4-inch (6 mm) thick. Use the cookie cutter of your choice (we prefer to make small bones) or cut into small squares. Transfer to ungreased baking sheets, spacing them about 1/4 inch (6 mm) apart. Gather up the scraps, roll out again, and cut additional biscuits.

Bake for 30 minutes. Remove from oven and turn over. Bake for an additional 30 minutes, or until golden brown on both sides. After you finish baking all batches of biscuits, turn off the oven, spread all the biscuits in one baking pan and set them in the oven to cool for a few hours or overnight. The extra time in the oven as it cools off helps make the treats crunchier.

Makes several dozen small treats that keep and freeze well.

Ingredients

• 250 ml (1 cup) whole wheat flour
• 175 ml (3/4 cup) dry milk
• 60 ml (1/4 cup) cornmeal
• 100 ml (1/3 cup) bacon drippings
• 1 beef bouillon cube, smashed
• 120 ml (1/2 cup) buckwheat flour
• 120 ml (1/2 cup) instant oatmeal
• 1 egg
• 120 ml (1/2 cup) hot water

Instructions

Combine flour, cornmeal, milk, and oats in a large bowl. Cut in bacon drippings and mix in egg, bouillon, and hot water. Knead until a ball forms. Roll to ½” thickness on a lightly floured surface and cut into doggie-themed shapes. Microwave at half power for 10 minutes and allow to cool overnight.

Variations – Use Biscuit mix if you don?t have cornmeal handy.

Quick Tip – Try experimenting with different cutout shapes and thicknesses, just be certain to keep a close eye on them while baking.

Ingredients

• 1.5 L (6 1/2 cups) buckwheat flour
• 360 ml (1 1/2 cups) water
• 15 ml (1 T) garlic
• 50 ml (4 T) basil
• 480 ml (2 cups) low sodium beef broth

Instructions

Combine all ingredients in a blender or food processors. Add flour/water to compensate for liquidity/thickness. Once dough can form a ball, roll into a 1” thick log and ½” thick cookies from end. Arrange on a cookie sheet.

Quick Tip – Use these cookies as rewards during training sessions and watch your dog’s progress vault ahead.