Pet Friendly Recipes
Always check with your vet about which foods are appropriate for you to share with your pet.
SACHI ANIMAL RESCUE welcomes your fido's favorite recipe to share with others.
Enjoy and Bon Appetit!
SPINACH-AND-SALMON SCRAMBLEINGREDIENTS
PREPARATION In a small nonstick skillet, heat the EVOO over medium heat. Add the spinach and salmon and cook until heated through. Add the eggs and stir continuously until cooked through, about 2 minutes. Let cool slightly and serve in a dog bowl. |
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BREATH-FRESHENING PARFAITINGREDIENTS
Place half the yogurt in a dog food bowl and sprinkle half the granola on top. Top with half the berries, banana and mint. Repeat. Top with the cinnamon. |
Parsley Meatloaf SlidersINGREDIENTS
In a medium size bowl, stir together the ground beef, egg and parsley. Form into four 1/2-inch-thick patties. Heat a small skillet or gas grill to medium. If using a skillet, add the EVOO to the pan; if using a grill, brush it onto the grate. Add the patties and cook, turning once, for about 8 minutes for medium to medium-well doneness. Remove from the heat and let cool. |
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CINCO DE MAYO MEXICAN BOWLINGREDIENTS
In a small skillet, heat the EVOO over medium heat. Add the bell pepper and cook until softened, about 5 minutes. Stir in the rice, beans and turmeric and cook until heated through, 2-3 minutes. Turn off the heat, add the tomato and stir to combine. To serve, sprinkle with the cheese. |
LEFTOVER THANKSGIVING HASHINGREDIENTS
PREPARATION In a small pot of boiling, salted water, cook the sweet potato until tender, about 5 minutes. Drain and let cool. In a mixing bowl, stir together the sweet potato, turkey, stuffing or toast and sage. Top with the cranberry sauce and serve. *Do not use stuffing containing onions and /or garlic, which can be toxic to cats and dogs. |
QUICK AND EASY VALENTINE'S BEEF STEWINGREDIENTS
PREPARATION In a medium size skillet, heat the EVOO over medium heat. Add the carrot and celery and cook until slightly softened, about 5 minutes. Add the ground beef and cook, breaking up with a wooden spoon, until browned, about 5 minutes. Stir in the tomato sauce, peas and chicken broth and continue cooking until warmed through, about 3 minutes. *Do not use tomato sauce containing onions or garlic, which can be toxic to cats and dogs. |
PEANUT-CAROB ISABOOSCOTTIINGREDIENTS
Pre-heat the oven to 400°F. In a large bowl, combine the flour, baking powder and cinnamon. Place the peanut butter in a medium size bowl and microwave at high power to soften, 5-10 seconds. Whisk in the milk, then stir the mixture into the dry ingredients. Shape the dough into a long, flattened log and place on a greased baking sheet. Bake for 20 minutes; remove from the oven and let cool for 10 minutes. Slice the log crosswise on an angle into 1-inch-thick pieces. Set the slices on their sides (they should look like biscotti) and bake until crisp, 10-12 minutes more. Transfer to a rack to cool. Melt the carob in a microwave or on the stovetop over low heat. Thin the melted carob with 1 tablespoon water, if needed. Using a spoon, drizzle the melted carob over the biscuits. Let cool completely. Store in an airtight container. |
"TWO PAWS UP" BREAKFAST SCRAMBLEINGREDIENTS
In a small nonstick skillet, heat the EVOO over medium heat. Add the spinach, tomato and bell pepper and cook until soft, 2-3 minutes. Add the egg and scramble continuously until cooked through, 1-2 minutes. Let cool before serving. |
GRILLED RED, WHITE AND BLUE CHEESE DOGGIE-DILLAINGREDIENTS
Pre-heat a grill to medium. Grill the bell pepper until tender, about 8 minutes. Remove from the heat, let cool, then thinly slice. Top one half of the tortilla with the pepper and two cheeses and fold to make a half-moon, pressing down firmly. Place on the grill and cook until the cheese starts to melt, about 2 minutes. Flip and cook on the other side until the tortilla is warmed through and the cheese is melted, 2-3 minutes. Let cool, then cut into triangles to serve. For people’s portions, serve with the salsa and sour cream on the side. |
QuicheINGREDIENTS
Pre-heat the oven to 375°F. In a medium size skillet, heat the EVOO, one turn of the pan, over medium-high heat. Add the sausage and cook, breaking up the meat, until browned; let cool. Add the sausage to the piecrust and scatter the cheese on top. In a medium size bowl, beat together the eggs, half-and-half and parsley and pour over the sausage and cheese. Bake for 40 minutes; let cool. Season with salt and pepper and top with the chili sauce. |
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BOO-SOTTOINGREDIENTS
Pre-heat a deep skillet or wide 4-quart saucepan over medium heat. Add the EVOO, two turns of the pan, and the garlic, then grate the onion juice into the skillet. Cook for 2 minutes, then add the rice and barley. Season with salt and pepper and cook for 2-3 minutes more. Add the wine, raise the heat to medium-high and cook away the liquid, about 1 minute. Add a few ladles of the warm stock to cover the rice and barley, then drop in the ground meat in small bits. Stir frequently and continue to ladle in the stock until the rice and barley are cooked al dente, about 22 minutes. Stir in the cheese, adjust the seasoning and garnish with the parsley. |
CHEESY ZUCCHINI FRITTATAINGREDIENTS
Pre-heat the oven to 375°F. Place the potato in a small bowl with enough water to cover it and microwave at high power until tender, about 8 minutes. Drain, add the milk and mash with a fork; let cool. Mix in the eggs. In a medium size, ovenproof skillet, heat the EVOO, two turns of the pan, over medium heat. Add the zucchini and cook until tender, about 5 minutes. Add the potato mixture and stir to combine. Bake until set, about 10 minutes. Sprinkle the cheese on top and bake until melted, about 2 minutes more. Let cool, then cut into wedges. Garnish with basil, if desired |
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VALENTINE'S DAY SWEET POOCH PANCAKESINGREDIENTS
Pre-heat a griddle or large nonstick skillet over medium heat. In a medium bowl, whisk together the eggs, milk, butter and honey. Gently whisk in the whole wheat and all-purpose flours, baking powder and cinnamon. Spray the griddle with cooking spray. Drop the batter, 2 tablespoons at a time, onto the greased griddle. Cook the pancakes until bubbles begin to form and break, about 3 minutes. Press a few pieces of fruit into each pancake, then flip and cook until brown on the bottom, about 2 minutes. Drizzle with the yogurt and top with the remaining fruit. |
I'M DREAMING OF A "RICE" CHRISTMASINGREDIENTS
In a medium saucepan, cook the bacon over medium heat until crisp, about 5 minutes; transfer to a paper towel-lined plate to drain. Pour off all but 1 tablespoon of the bacon grease from the skillet. Add the carrot, celery and bell pepper and cook until tender, about 5 minutes. Add the broccoli, brown rice and turmeric and cook until heated through, 3-4 minutes. Let cool. Serve the rice in a dog dish. Crumble the bacon on top and "let it snow" with the Parmigiano Reggiano! |
"WHO YOU CALLING TURKEY?" PATTYINGREDIENTS
In a medium bowl, combine the turkey and breadcrumbs. Mix gently with your hands, then mix in the egg and sweet potato. Shape into two half-inch-thick patties. In a medium skillet, heat the oil over medium heat. Add the patties and cook, turning once, until golden-brown, about 5 minutes. Transfer to a paper towel-lined plate to drain. Top with the cranberry sauce and let your canine enjoy! |
"GREEN WITH ENVY" NO-COOK DOGGIE STEWINGREDIENTS
Combine all the ingredients and serve. |
APRIL SHOWERS BRING MAY...FLAUTASINGREDIENTS
In a medium size skillet, heat the EVOO over medium-high heat. Add the red bell pepper and zucchini and cook until crisp-tender, about 3 minutes. Add the spinach and chicken and cook until heated through, about 3 minutes. Meanwhile, place the tortillas between two damp paper towels and microwave for 15-20 seconds. Fill each warmed tortilla with a quarter of the vegetable-chicken mixture. Top with the queso fresco and roll up to serve. |
IT'S SPRING ... ROLL TIMEINGREDIENTS
PREPARATION In a deep, medium skillet, heat the EVOO over medium-high heat. Add the cabbage, carrots, bell pepper and celery and cook, stirring, until the vegetables have softened, about 5 minutes. Add the brown rice, if using, and the chicken and cook until heated through, 1-2 minutes. Stir in the mint and let cool. |
COOL-AS-A-CUCUMBER GAZPACHOINGREDIENTS
PREPARATION Using a blender or food processor, pulse all of the ingredients. Thin with 1/2 cup-1 cup water as desired. For people portions, season with salt and pepper. |
SENSATIONAL SALMON CAKESINGREDIENTS
In a medium size bowl, gently mix the salmon and cracker meal. Mix in the egg, bell pepper and dill. If the mixture is too wet, mix in a bit more cracker meal. Form the mixture into five 2-inch patties. In a medium size skillet, heat the oil over medium-high heat. Add the salmon cakes and cook until golden-brown, 3-4 minutes on each side. Drain on a paper towel-lined plate. Let cool before serving to your pup. For people's portions only, arrange the salmon cakes on a plate with the mixed greens. In a small bowl, stir together the mayonnaise, lemon juice and chives; season with salt and pepper. Serve with the salmon cakes. |
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K-9 INGREDIENT MEATBALLSINGREDIENTS
PREPARATION Pre-heat the oven to 400°F. Grease a muffin pan or a baking sheet. In a medium bowl, combine all of the ingredients and mix well. Fill each muffin tin with about 1/4 cup of the mixture, or form the mixture into 10 balls and place on the baking sheet. Bake until cooked through, about 15 minutes. Let cool completely on a rack. |
Halloweenie StoupINGREDIENTS
In a medium, deep skillet, heat the EVOO, one turn of the pan, over medium-high heat. Add the cabbage, carrots and green beans and cook until slightly softened, 4-5 minutes. Add the turmeric and cook for another minute. Add the frank and cook until heated through; add 1 cup chicken stock and cook for 3-4 minutes. Stir in the cooked rice and the remaining 1 cup chicken stock. |
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OLIVER'S SUMMERTIME
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MEAT-ME-IN-THE-BACKYARD HASHINGREDIENTS
In a medium skillet, heat the oil over medium-high heat. Add the beef and cook through, breaking it up with a wooden spoon, about 5 minutes. Stir in the potato, zucchini, apple, carrot, parsley and turmeric and cook for 3 minutes. Let cool slightly before feeding to your dog. |
PUDDY'S FRUIT SALSAINGREDIENTS
Toss all of the ingredients together and serve. |
BEGGIN' EGG AND CHEESE FRIED RICEINGREDIENTS
PREPARATION In a medium nonstick skillet, cook the bacon over medium-high heat until crisp, about 5 minutes. Drain on paper towels, then finely chop. In the same skillet, heat the oil over high heat. Add the rice and cook, stirring often, until warmed through, about 4 minutes. Add the cooked bacon and toss. Push the rice mixture to the side of the pan; add the egg to the pan and cook, stirring, until set, then stir into the rice. Transfer to a bowl, top with the cheddar and let cool. Sprinkle with the parsley. |
HOLIDAY BRUNCH GUS-TINISINGREDIENTS
In a medium size nonstick skillet, heat the EVOO over medium heat. For the people portions, add the garlic and cook until fragrant, 30 seconds (many dogs can't eat garlic, so check with your vet to be sure). Add the spinach and cook until heated through. Add the egg and stir to scramble, 1-2 minutes. Remove from the heat and stir in the nutmeg. Top the toast with the spinach-egg mixture. Season the people portions with salt and pepper. |
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GRRREAT CHICKEN AND RICE CAKES WITH BACONINGREDIENTS
PREPARATION In a medium saucepan, bring the chicken broth to a boil over high heat. Add the rice, lower the heat and simmer until tender, about 15 minutes. Transfer to a medium bowl and let cool. While the rice is cooking, in a medium nonstick skillet, cook the bacon over medium-high heat until crisp, about 5 minutes; drain on paper towels. Finely chop the bacon and add to the cooled rice. Reserve the skillet. Mix the eggs and bread crumbs into the rice mixture; season with salt and pepper. Shape into 4 equal-size patties. In the reserved skillet, heat the EVOO, two turns of the pan, over medium heat. Add the rice cakes and cook for 4 minutes on each side. Let cool for 10 minutes before serving to your pup. Top the people's portions with sour cream and salsa. |
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GULLIVER'S GOBLIN STOUPINGREDIENTS
PREPARATION In a deep, medium skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the carrots and cook until slightly softened, 3-4 minutes. Add the chicken, figs and cinnamon and toss. Stir in half of the chicken broth, then the rice and warm through, 3-4 minutes. Stir in more broth, as needed, to make a slightly soupy mixture |
CHOP! CHOP! FRIED RICEINGREDIENTS
PREPARATION In a small skillet, heat the oil over high heat. Add the rice and cook until golden, about 4 minutes. Add the peas and carrots and toss to combine. Scoot the rice-vegetable mixture off to the side; add the egg to the pan and cook, stirring, until set, then mix into the rice. Transfer to a bowl and let cool. |
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CARROTS-AND-PEAS ORZOINGREDIENTS
Bring a medium size pot of water to a boil, salt it, add the orzo and cook until just before al dente, about 7 minutes. Add the peas and cook for 1 minute; drain and return the pasta and peas to the pot. While the pasta is cooking, in a medium size saucepan, cover the carrots with water and bring to a boil. Season with salt and cook until tender, about 12 minutes. Drain, reserving about 1/2 cup cooking water, then transfer the carrots to a food processor. Add the reserved cooking water and honey, if using, and process until smooth. Stir the carrot puree into the pasta and peas. Stir in the Parmigiano Reggiano cheese. Portion out half for the dog and let cool before serving; season the people's portion with salt and pepper. |
POTTED SWEET POTATOES, CARROTS AND CHICKENINGREDIENTS
Combine the chicken broth, cider, peppercorns, cloves and bay leaf in a large pot and cover and bring to a boil. Lower the heat, add the chicken and vegetables, and simmer, skimming if necessary, until tender, about 20 minutes. Spoon out the peppercorns, cloves and bay leaf and discard. Season to taste with salt. Let the dish cool slightly before serving to pets. |
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CHICKEN BLTINGREDIENTS
PREPARATION In a medium size nonstick skillet, over medium-low heat, cook the turkey bacon until crisp, about 11 minutes. Wipe out the skillet and drizzle with a little EVOO. Cook the chicken, turning once, until opaque, about 3 minutes on each side. For the pup, finely chop one piece of chicken, two pieces of toast and two slices of bacon and combine in a bowl. Moisten with the broth and serve. For yourself, season the remaining one piece of chicken with salt and pepper and set aside. Mash the avocado and mix in the tomato, lime juice and hot pepper sauce; season with salt. Top one piece of toast with half of the avocado mash, the lettuce, the reserved chicken, the remaining two slices of bacon, more avocado mash and the remaining piece of toast. Cut the sammy from corner to corner. |