Chicken Liver Meatballs

Chicken Liver Meatballs

Chicken livers are an excellent source of high quality protein and a rich source of Vitamins A, D and virtually all of the B vitamins. They are also relatively inexpensive so stock up and bake these easy meatballs.  I save a lot of time when making meatballs by using a cookie dough scoop.  They may not be perfectly round but Kirby doesn't seem to mind. 

Ingredients:

• 1.37  lb chicken livers*
• 1 green pepper, finely chopped
• 1 cup spinach, finely chopped
• 2 tsp. garlic powder
• 1 tsp. light olive oil
• 1/4 cup parsley
• 1 egg
• 1/4 tsp. sea salt
• 1/4 tsp. cayenne pepper
• 1/4 tsp. ground egg shell
• 1/2 cup dried cranberries
• 1/2 cup coconut flour

Preparation Instructions:

1.  Rinse and pat dry the chicken livers. Heat the olive oil in a medium size pan and saute the green pepper and spinach over medium heat.

2.  Add the garlic powder and chicken livers.  Cook until the outsides are a light brown.  Remove from heat and let cool.

3. Puree the cooked mixture in a blender and pour into a medium size bowl.  Add remaining ingredients and thoroughly combine.

4. Add more flour if needed to form small meatballs.  Coconut flour absorbs a lot of moisture so if using a different flour use only 1/3 cup. 

5. Place on lined baking sheet and bake at 350 degrees for 15 to 20 minutes until crispy and browned. 

* Chicken livers are sold in small tubs ranging in weight. The one I used happened to weigh 1.37 lbs. Whatever size you get can be adjusted by the amount of flour.    

These will last covered in the refrigerator for about 4 to 5 days or in the freezer for several months.  Kirby likes them warmed for 30 seconds in the microwave. 

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Savory Turkey Muttloaf

Savory Turkey Muttloaf

This turkey muttloaf is chock full of flavorful and beneficial seasonings which you can read about here. The coconut milk gives these loaves a delicious moistness and nicely balances the flavors.

My but the kitchen smelled good while these were baking! The aroma kept Kirby's attention and he was already in his expected down position before I had set his plate on the floor.  I made him pose for a picture and, when I was done, he didn't even bother to get up but instead leaned his face into the plate to slurp up every bite. He then circled the plate licking every inch hoping to find a missed morsel. I actually felt bad I couldn't give him more but we are watching his weight.

Ingredients

• 1 lb ground turkey
• 1 cup coconut milk
• 1 cup minced carrots
• 2 cups minced spinach
• 1 Tbsp coconut oil* 
• 1 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1/2 tsp ground ginger
• 1/4 tsp turmeric
• 1/4 tsp cinnamon
• 1/4 tsp ground eggshell**

Preparation Instructions

1. Heat coconut oil in a large pan.  Saute the veggies until very tender. Combine the seasonings and stir in. Remove from heat and let cool.

2. In a large bowl, add turkey, coconut milk, and cooled veggie mixture. Thoroughly mix using your hands. 

3.  Evenly spoon into lightly oiled loaf or muffin tins. 

4. Bake at 350 degrees for 45 minutes. 

5. Remove from oven and let rest on a rack for about 15 minutes to let the loaves firm up before removing. 

*You can use safflower oil if you don't have any coconut oil.  You can also add a cup of cooked brown rice if you need some carbohydrates.

** This is for calcium.  You can omit this if you don't feed homemade meals on a regular basis. 

These will keep for a few days in the refrigerator or several months in the freezer.  

This is called "inhaling the food"

This is called "more please"

Hamburger Helper Canine Style

Hamburger Helper Canine Style

I used to make Hamburger Helper often for my children who loved it.  I still make it once in a while now since it’s easy and convenient. I like to provide Kirby a variety of meals so this is his canine variation. He has quite a few meals with potatoes or brown rice for his carbs so I always make this one with pasta for a nice change. I use the small pasta like elbow macaroni or bowties. Al dente is the perfect texture for humans but I cook his pasta to a mushy texture to make it easier for him to digest.

Ingredients:

• 1 pound ground beef
• 2 cups hot water + 1 cup low fat milk*
• 5.3 oz greek yogurt, vanilla or plain
• 1 1/2 cups small pasta or shredded potatoes OR 1 cup of brown rice
• 1 cup finely chopped veggies
• 1 tablespoon parsley
• 1 teaspoon garlic powder
• 1 teaspoon sea salt
• 1/2 teaspoon cayenne pepper
• ½ tsp ground eggshell
• 2 tablespoons flour + 1 Tablespoon water**
• 1 cup cheddar cheese or Jack cheese, shredded***

Preparation Instructions

1.  Brown ground beef in a large skillet or dutch oven.  I used ground chuck but if you used ground beef you may need to drain the grease.  If adding any veggies then saute them with the ground beef.  This time I added one large green pepper.

2.  Add the hot water, milk, and yogurt.

3.  Add the seasonings and pasta. I also added a can of black beans I had rinsed well. 

4. Add the whisked 2 tablespoons flour + 1 tablespoon water  to the pot to thicken the sauce. 

5.  Bring to a boil.  Cover and simmer on low about 12 minutes, stirring occasionally, until the pasta and beans are to an almost mushy texture.

6.  Stir in the cheese and cover the pot again for a few minutes to allow the cheese to melt.

7.  Remove from the heat and uncover. The sauce will thicken in about five minutes. 

8.  Let cool and serve.

 *Milk makes the sauce creamier. If your dog has a problem digesting milk then just use water.

** This has the same thickening effect as cornstarch which should be avoided.

*** Omit or use less of the cheese if you are concerned about calories. 

Options to add:

1. Use canned stewed or diced tomatoes. Reduce the hot water by 1/4 cup because you’re also adding some liquid from the tomatoes. (ripe tomatoes are considered safe, it’s the green tomatoes and stems that are toxic for dogs)
2. A cup of Beans - Black beans, kidney beans, garbanzo beans, lima beans, red beans, lentils, pintos, white or black are considered super foods for dogs but must be cooked to the point of mush. Dry beans need to be soaked for at least 3 hours beforehand and changing the water can help reduce the production of intestinal gas.