Homemade dog food

I need to do more research and joined a facebook group on this, but trying out homemade dog food.  Still using half kibble and half homemade for now = 1 scoop (half cup) of kibble + homemade food twice a day.  Will adjust as needed.

Using large muffin silicon pan - two 12 cup and works great.

Dog food notes:

Luna weights ~47 lbs

Total dog food per day: 2% of weight = 0.94 lbs of food per day = 15 oz

Total meat per day: 62.5% of food = 9.375 oz

Rest of food per day: 5.625 oz

Liver: 10% of diet ~1.44 oz per day --> 5% of diet!

Brown rice (?cooked): 1/4 cup per day ~1.4 oz per day

Frozen veggies: 3 oz per day

Ground egg shell: 1/4 tsp per 1 lb meat

Supplement - 3 tsp per day

Ingredients for 1 week of food:

1 lb ground meat (90% lean or higher)

8 oz liver (half of a container)

1 lb bag of frozen peas and carrots (microwaved and pureed)

1/4 tsp ground egg shell

9.8 oz cooked brown rice

Directions:

1. Pre-make rice

2. Microwave peas/carrots and puree

3. Cook liver - divide in half - freeze other half

4. Cook ground meat

5. Add eggshells and mix together

6. Divide into bowls for the week

Other foods to use:

-scrambled eggs

-pumpkin puree

-sweet potato

Brown Butter Sage Chicken

Made this last week, and it didn't taste sage-y enough :( I probably did it wrong. Maybe I didn't "brown" the butter long enough with the sage, so maybe turn the heat down lower next time because I thought it would burn. The sage leaves were crispy here, so take them out before adding the broth as the broth makes them soggy.  Add the crispy sage leaves back in next time?

Recipe taken from Nourish and Fete

Ingredients:

-4 boneless, skinless thin chicken breasts - used 3 instead and pounded with roller - was half inch thick, but should be thinner I think.

-salt and ground black pepper

-1/3 cup all purpose flour (estimated)

-6 Tbsp unsalted butter - divided

-2 Tbsp extra virgin olive oil

-1/3 cup fresh sage leaves

-1/2 lemon juice

-1/2 cup white wine or low sodium chicken broth (used broth)

Directions:

1. Season both side of chicken breasts with salt and pepper.  P

2. Flour chicken on both sides and shake off excess flour. 

3. Add 2 Tbsp butter and 2 Tbsp olive oil to a large skillet set over medium-high heat.  When butter melts, add chicken and saute for 2- 3min per side, until cooked through and lightly golden.  Remove chicken to a plate, cover with foil, and set aside.

4. Add remaining 4 Tbsp butter to skillet.  When butter melted, add sage leaves.  Allow butter to brown and bubble, about 2-3 min, until it begins to give off a warm, nutty aroma  Remove sage to a paper towel-lined plate, leaving butter in skillet. (I DIDN'T TAKE OUT THE SAGE AT THIS STEP, BUT NEXT TIME DO IT)

5. Add lemon juice and wine/broth to skillet  Simmer mixture for 2-3 min, scraping any browned bits from bottom of pan.  Taste sauce and adjust with more salt/pepper.  (I TOOK OUT THE SAGE HERE AND SAGE SOGGY)

6. When sauce is slightly thickened, return chicken to skillet to warm through.

I served with 2 zucchini, 1 yellow squash, and 1 bunch of asparagus.  I forgot a yellow onion.  I poured the leftover sauce in with the veggies, and this was pretty good. Just the chicken wasn't flavored enough.  Also served with mini potatoes.

*American

Slow Cooker Chicken Enchilada Soup

Recipe modified from Skinnytaste.  It was pretty good, but the chicken breasts I bought were huge and almost 2 lbs of meat, so it was a lot for 6 servings.  I seasoned the chicken breasts with salt, but the canned sauces had salt, sooo too much salt.  It was also cool because I used the slow cooker bags and because I was at my parents and couldn't cook right away, I had Eric put the bag in the slow cooker as it was being held by the big red bowl in the fridge.  He just added the chicken broth and bay leaves.  Also, wasn't so much of a soup, more "soupy" which Eric liked better.  Eric said it was a 5 and he would eat again :)

Ingredients:

-16 oz boneless, skinless chicken breasts (I had closer to 32 oz, oh well)

-kosher salt (didn't need)

-fresh black pepper

-1 tsp olive oil

-1 chopped onion (I used 1/2 onion to cook and 1/2 fresh diced onion on top)

-3 cloves garlic (used like 6)

-1 jalapeno, sliced

-4 cups of reduced sodium chicken broth (the whole box)

-8 oz can tomato sauce (could look for reduced sodium, but didn't see)

-1/2 Tbsp chipotle chile in adobo, chopped (used the whole 3.5 oz can)

-1 tsp dried oregano

-1/4 tsp cumin

-2 bay leaves

-1/4 cup chopped cilantro

-2 zucchini, chopped instead of spiralized

-1 red bell pepper, chopped

-consider adding garbanzo beans next time - YES, ADD GARBANZO BEANS YUM

-queso fresco - didn't use because it expired

-avocado

Directions:

1. Chop veggies - zucchini, red bell pepper, onion (divided), jalapeno - and set aside

1. Season chicken with salt and pepper and place in slow cooker - a LITTLE bit of salt.

2. Sauté garlic, half the onion, and jalapeno 3 min

3. Transfer to slow cooker with chicken broth, tomato sauce, chipotle, cumin, oregano, half cilantro, and bay leaves

4. Cover and cook on LOW 4-6 hrs

5. Shred chicken with 2 forks

6. Add in rest of veggies

7. Cook on high until zucchini is tender crisp, about 5 min

Served with some rice, avocado, and fresh cilantro. Eric made homemade tostadas.  A lot of food given 2 lbs of chicken.

*Mexican