Even though your dog can (and should) eat raw meat as part of a species appropriate diet, preparing raw dog food can be a pain. There’s a risk of obtaining contaminated meats from the grocery store that can make your dog sick if fed raw. And while most fresh meats are ok, there’s always a chance one meal won’t be. Feeding your dog raw also means you have to pay extra close attention to proper food handling precautions in the kitchen to avoid cross contaminating your surfaces and other food. That’s why we LOVE TruDog’s FEED ME freeze dried raw dog food (it’s earned a five star rating on Dog Food Advisor) . But if you’re in the mood to cook something yummy for your pup, we have some recipes for cooked dog food your fur baby will love.
Turkey and Rice Dinner for Dogs
TruDog’s FORTIFY ME is a freeze-dried, versatile supplement that contains simple ingredients packed with powerful nutrition.
2 lb. ground turkey
6 cups water
2 cups brown or wild rice
1 teaspoon rosemary
1 package California mix frozen vegetables (broccoli, cauliflower, carrots), or use fresh, diced into small pieces
Combine ground turkey, water, rosemary, and rice in large pot. Stir until turkey is browned, then reduce heat, cover, and simmer for 20-40 minutes until nearly overcooked for human standards. Add frozen vegetable mix and simmer for five more minutes. Remove from heat and cool to room temperature before feeding to your dog. Unused food can be stored in a covered container in the fridge for two-three days.
Substitutions and Variations:
For variety, you can use ground beef, chicken or liver and stir in 3-6 eggs while cooking. Additional vegetables like peas, sweet potato slices, or squash can also be added. You may also puree vegetables for optimal nutrition, and grind up egg shells in the blender and add to food for extra calcium. Some dogs prefer a soup-like consistency, especially when ill. If your dog prefers, add 1-2 cups chicken stock warmed to room temperature just before serving.
3 lbs. mixed chicken meats (organs, gizzards, white, and dark meats), cooked and cooled
4 eggs, separated by yolk and whites
2 cups fresh vegetable mix (cauliflower, broccoli, peas, squash, carrots)
1/2 cup cottage cheese or plain yogurt
3 cups cooked rolled oats
Cooks egg whites and set aside to cool. Lightly steam and smash carrots, cauliflower, squash, peas, and broccoli. Stir in oats and meat. Add egg yolks and ground up (powdered) egg shells. Serve at room temperature and store in fridge for up to two days.