Cat Nips

Feb 24, 2005 12:00 PM


Cat Nips
February, 2005

Makes about 5 cups / Freeze in zip-top bags, or refrigerate in an airtight container for up to three days.

1/2 cup brown rice flour or barley flour
1/2 cup nonfat dry milk
1/2-1 teaspoon wheat germ
1/2 cup chicken broth
1 tablespoon steamed broccoli, mashed or puréed
1-2 drops soy sauce
1 15-ounce can salmon, undrained
2 organic egg yolks
2 drops olive oil

1. Combine all ingredients in a large bowl and blend well. Spread in a well-oiled 9x13-inch pan and bake at 350° for 25 minutes. Cut into 1/4-inch squares. Serve up to 12 pieces daily, 3 times per week.

PER SERVING (2 tablespoons): 29 cal, 30% fat cal, 1g fat, 0g sat fat, 17mg chol, 3g protein, 2g carb, 0g fiber, 72mg sodium

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