Chicken Fried Rice


Serves 1 / This recipe is intended for adult dogs without special dietary needs. One serving meets half the daily requirements for protein, fat, carbohydrates, sodium, potassium, and chloride for a 40-pound dog; the bonemeal and multivitamin and mineral supplements should supply the remaining micronutrient requirements.

1-1/2 teaspoons canola oil
1 cup 1/2-inch cubes of boneless, skinless chicken breast
1/8 teaspoon minced garlic
1/8 teaspoon minced gingerroot
1/3 cup green peas, thawed if frozen
1/4 cup finely chopped carrot
2 teaspoons light soy sauce
1-1/2 teaspoons finely chopped fresh basil or 1/2 teaspoon dried
3/4 cup cooked long-grain brown rice
Bonemeal powder
Multivitamin and mineral supplement

1. In a wok or nonstick skillet, heat oil over medium heat. Add chicken, garlic, and ginger. Cook, stirring, until chicken is no longer pink inside.

2. Add peas, carrot, soy sauce, and basil. Cook, stirring, for 3 minutes, or until carrot is tender-crisp. Remove from heat and stir in rice. Let cool until just warm to the touch.

3. Stir in bonemeal and multivitamin and mineral supplement (amount varies depending on size of dog and brand). Transfer to a bowl and serve immediately.

Nutrition Facts Per Serving:

Calories: 493 calories

Fat: 11.6g

Carbohydrate: 46.7g

Protein: 47.6g

Mom's Famous Pumpkin Biscotti


Makes about 1 pound / These delicious cookies are a favorite of the many dogs that visit the Licks and Wags Dog Bakery. They provide a hard, crunchy texture that helps maintain healthy teeth.

1 cup canned pumpkin purée (not pie filling)
1/4 cup honey
1/4 cup water
2 tablespoons canola oil
1 large egg
1 teaspoon vanilla
4 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon baking soda

1. Preheat oven to 350°F. In a large bowl, whisk together pumpkin purée, honey, water, oil, egg, and vanilla. Stir in flour, cinnamon, baking powder, and baking soda until well mixed.

2. In the bowl and using hands, knead until dough holds together. Transfer to lightly floured surface. Divide dough into two equal pieces. Shape each piece into a log. Flatten the logs to about 4 inches wide. With a fork, poke holes all over the surface of the logs. Place about 4 inches apart on baking sheet. Bake for 35 to 40 minutes, or until firm. Place pan on a rack and let cool for 30 minutes. Reduce oven temperature to 300°F.

3. With a sharp knife, cut each log crosswise into 1/4-inch-thick slices. Place, cut side down, about 1/2 inch apart on baking sheets. Bake for 30 minutes longer, or until completely hard. Transfer cookies to a rack and let cool completely. Store in a tightly sealed container for up to 30 days.

Nutrition Facts Per 1/4 ounce:

Calories:62 calories

Fat: 1g

Carbohydrate: 12g

Protein: 1.5