Mickey Approved Recipes 

Good Nutrition For Dogs

When you cook for your dog, you know what is in the food. It has fewer to no additives or preservatives because you are using mostly fresh ingredients and no “animal by-products” in your own homemade food. Home cooking your dog food lets you nurture your dog with the same love and care that you lavish on the rest of your family.

Treat –

Banana Bones

4 cups whole wheat or oat flour

2 cups Grape-Nuts cereal or oatmeal

2 cups of mashed banana – about 5 medium bananas

¾ cup water

4 teaspoons ground nutmeg

2 tablespoons vegetable oil

2 tablespoons honey

Directions:

1 – Place all ingredients in a large bowl. Mix thoroughly to combine.

2 – Roll out dough on floured surface to about ¼-inch thick. Using a cookie cutter, cut into bone shapes. Combine dough scraps and continue to roll and cut into shapes until all dough has been used.

3 – Place cookies on ungreased foil-lined baking sheets and bake in a preheated 325oF oven for 30 to 35 minutes. Cookies can be placed close together because they do not rise or spread. Makes 5 to 6 dozen cookies.

Once cooled, store in an airtight container or zip-lock bag at room temperature. They should keep for a few weeks.

Better yet share your treats with all your dogs friends.

Sunday Breakfast –

Bone Fried Bread

1 – Placed a 3 or 4 inch bone shaped cookie cutter on the diagonal on a piece of bread, press down and cut out (Save cut-out bread pieces in a zip-lock bag. Toast or fry another day or save for a special lunch sandwich)

2 – Melt butter in a skillet over medium high heat. Place bread slice in pan, then carefully pour enough of the egg into the bone-shaped cutout to fill it. (About half the egg)

3 – Reduce heat to medium and cook about 2 minutes on one side, then flip and cook 1 to 2 minutes on the other side until egg is set. Let cool slightly, Drizzle a fine line of honey, cut into bite sized pieces then serve.

Dinner -

Lamb and Brown Rice Stew

Somewhat pricey, lamb is a flavorful alternative to beef, and a favorite of dogs. Brown rice adds to this stew’s good-nutrition quotient.

Ingredients –

2 quarts water

1 cup uncooked brown rice

One 3-pound package lamb shoulder chops or one pound ground lamb

1-tablespoon vegetable oil

One 28-ounce can diced tomatoes in juice

1-quart beef broth

4 turnips, peeled and chopped

4 potatoes peeled and chopped – can use sweet potatoes for the extra fiber

4 carrots, peeled and sliced

1-cup lentils, rinsed

One 24-ounce package frozen peas

Directions:

Bring 2 ½ cups water to boil over high heat in a 3-quart saucepan. Add brown rice, reduce heat to medium-low, cover and cook for 45 to 50 minutes until all water has been absorbed. Set aside.

2 – Meanwhile remove lamb meat from the bone and cut into bite-sized pieces. Set aside.

3 – Heat oil in an 8-quart stockpot over medium-high heat. Add lamb and cook, stirring frequently, until meat is brown, about 5 to 8 minutes.

4 – Add tomatoes with juice, remaining 5-½ cups water, and beef broth. Bring to boil over high heat.

5 – Add turnips, Reduce heat to medium-high, and cook 5 minutes.

6 – Add potatoes, carrots, and lentils. Cook, stirring occasionally, for an additional 20 minutes.

7 – Remove from heat and stir in peas, cooked brown rice and any of the reserved roasted lamb meat. Makes 8 quarts.

Mickey's

 Favorite Stew –

Chicken ‘n’ Rice Stew

About 2 ½ pounds of chicken

2 quarts of water

1 cup of brown or white rice

One 28-ounce can diced tomatoes in juice

One 28 ounce can chicken broth

4 white or sweet potatoes peeled and chopped

4 carrots peeled and sliced

1 cup of chopped broccoli heads

1 cup of macaroni

One 24-Ounce package frozen peas

Directions:

1 – Place chicken in a baking dish and place in a preheated 3750F oven. Roast for 30 minutes, then turn chicken and roast an additional 15 minutes. Remove meat and chop in bite size pieces. Meanwhile, add enough water to cover drippings in the baking dish: return to oven for 10 minutes. Remove from oven. Using a spoon, loosen any brown bits on bottom or sides of pan. Reserve this liquid.

2 – Bring 2 cups water to boil over high heat in a 3-quart saucepan. Add rice, reduce heat to medium-low, cover and cook for 15 minutes until all water has been adsorbed. Set aside.

 3- Meanwhile, place tomatoes with juice, remaining 6 cups water, and chicken broth in an 8-quart stockpot. Bring to boil over high heat.

4 – Add potatoes and carrots. Reduce heat to medium-high and cook, stirring occasionally, for 10 minutes.

5 – Add macaroni and cook, stirring frequently, for an additional 10 minutes

6 – Remove from heat and stir in peas, cooked rice, cooked chicken, and any reserved liquid. Makes 8 quarts.

Storing and Serving Stew

Allow stew to cool somewhat in the pan then ladle into 1-quart freezer containers or 1-quart zip-lock bag. Refrigerate overnight, preferably in a single layer, before placing in the freezer.

Each 8-quart batch of stew will make enough for four to eight weeks worth of dinners for one dog, depending on size.

To thaw, remove package from the freezer two to three days ahead of time and place e in the refrigerator.

Keep thawed stew in the refrigerator at all times.

At mealtime, portion the amount you want into a dog bowl and microwave on high about 30 second.