Crock-Pot and Other Healthy Recipes

Easy Crock-Pot Chicken & Brown Rice

A family favorite, served to three generations of dogs

1. Put all ingredients into the crockpot in the order given (layer, don’t mix).

2. Cook on low for about 8 hours, on high for about 5 hours.

3. When done, stir, breaking up the chicken into small pieces. Everything will be quite soft.

4. Let cool and serve.

Refrigerate unused portion; keeps up to three days.

Substitutions are allowed! For vegetables, try broccoli florets, zucchini, spinach or any of several types of squash. For the meat source, beef cubes, turkey or lamb also work. Use organic vegetables and meat if possible.

Beef Barley Stew

From The Good Food Cookbook for Dogs by Donna Twichell Roberts, published by Quarry Books; used with permission of the publisher.

Quarry Books

Ingredients

2 quarts water, divided

1 cup barley

1 tablespoon vegetable oil

1 pound ground beef (or 1 pound boneless beef, cut into bite-sized pieces)

1 28 oz. can diced tomatoes in juice

1 quart beef broth

4 potatoes, peeled and chopped

4 carrots, peeled and sliced

1 cup macaroni (uncooked)

1 small head cabbage, quartered and thinly sliced

Directions

1. Bring 2 1/2 cups water to boil over high heat in a 3-quart saucepan. Add barley, reduce heat to medium-low, cover and cook for 45 to 50 minutes until all water has been absorbed. Set aside.

2. Heat oil in an 8-quart stockpot over medium-high heat. Add beef and cook, stirring frequently, until meat is brown, about 8 minutes.

3. Add tomatoes with juice, remaining 5 1/2 cups water and beef broth. 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 cabbage and cooked barley.

Makes 8 quarts. Recipe may be doubled.

Button’s Blueberry-Coconut Pudding

From the Natural Nutrition No-Cook Book, by Kymythy R. Schultze, published by Hay House; used with permission of the publisher.

Ingredients

2 cups blueberries

1/2 cup shredded coconut

1/2 teaspoon lemon zest

1/8 teaspoon ground cloves

Blueberry or apple juice (optional)

Directions

Put all ingredients in a food processor or blender and puree, adding only enough juice to reach your desired consistency.

Makes about 2 cups.

Note: Blueberries are full of healthful phytochemicals and may be the richest fruit source of antioxidants. When buying blueberries, look for fruit that is uniformly blue, firm and not moldy. Store unwashed in the refrigerator, and wash before using.

Liver and Vegetables

From Grrrrowlicious Food for Hungry Dogs, by Jamie Young, with photographs by Derek Swallwel, published by Whitecap Books, Ltd, 2007; used with permission of the publisher.

Ingredients

1 cup potatoes, chopped

1 cup pumpkin, chopped

1 tablespoon grapeseed oil

7 oz. liver, kidneys, brains or heart, chopped

1 carrot, chopped

1 celery stalk, chopped

1 handful of parsley, roughly chopped

Directions

1. Bring potatoes to a boil and simmer gently for a few minutes, then add pumpkin and cook until tender. Drain.

2. In a medium-sized pan, heat oil and fry meat until cooked.

3. Add carrot, celery, pumpkin, potato and parsley and stir through.

4. Allow to cool before serving.

Makes 1 serving.

When trying something new, always check to see what comes out the other end to see how well your dog has processed the food.

Fish, Vegetables and Rice

From Grrrrowlicious Food for Hungry Dogs, by Jamie Young, with photographs by Derek Swallwel, published by Whitecap Books, Ltd, 2007; used with permission of the publisher.

Ingredients

1 tablespoon grapeseed oil

10 1/2 oz. oily fish

1 carrot, roughly chopped

1 cup leafy green vegetables, chopped

1 handful parsley, chopped

1 cup water

1/2 cup brown rice, cooked
Directions

1. In a medium-sized pot, heat oil and sear the fish.

2. Add carrot, green vegetables, parsley and water

3. Add rice, bring to boil and turn heat down to simmer for 5 minutes.

4. Turn heat off, cool and serve.

Makes 1 serving.

Choose green leafy vegetables such as Brussels sprouts, spinach, broccoli or swiss chard—they’re full of vitamins!

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