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[quote=Anonymous][quote=Anonymous]11:41 Can you please post your recipe for homemade puppy food? We are currently living abroad and it is almost impossible to find high quality food over here.
thanks![/quote]

Sure. We make it in a huge batch, and then put one day's worth into a ziplock baggie. She gets (16 lb dog) half a baggie for lunch, and half a baggie for dinner. All the baggies go in the freezer, and we put no more than 3 in the fridge at a time. Our pooch went from having to be hand fed to dancing around our feet with excitement at mealtimes when we changed to this food. 
Here's the type of recipes we use, keeping in mind that every ingredient we include is organic: 
Turkey and Vegetable Dinner

This basic dog food recipe includes turkey for protein and vegetables for added vitamins and minerals. Turkey has less fat than beef, making this an ideal recipe for pups that could stand to lose a few pounds.

Ingredients

4 cups of water
    1 pound of ground turkey
    2 cups of brown rice
    1 cup of carrots, chopped
    1 cup of green beans, chopped
    1 tablespoon of fish oil (optional)

Directions

Cook the ground turkey in a non-stick skillet over medium heat until the meat is cooked through.
    Add the brown rice, turkey, and water to a large pot and bring to a boil.
    Reduce the heat to medium-low and cook an additional 15 minutes, or until the rice is soft and tender.
    Add the carrots and green beans and cook for an additional 5 to 10 minutes, until the vegetables are tender.
    Allow to cool before serving.
    Store extra dinners in the fridge for up to five days.

Pro Tip: Avoid using heavy oil to brown the turkey. The high fat content of the oil may upset your dog’s stomach.

Here's another:
Chicken Casserole

This recipe uses chicken, which is a good source of protein, and lots of vegetables to create a flavorful mix. Green beans help your dog feel full and vegetables promote a healthy intestinal tract.

Ingredients

4 chicken breasts
    1/2 cup of green beans, chopped
    1/2 cup of carrots, chopped
    1/2 cup of broccoli, chopped
    1/2 cup rolled oats.
    4 cups of low-salt chicken broth

Directions

Remove excess fat from the chicken breasts and cut the breasts into small nickel-sized chunks.
    Cook the chicken breasts in a non-stick skillet over medium heat until no longer pink.
    Add the chicken, vegetables, rolled oats, and chicken broth to a large pot and cook over medium heat until the carrots are tender – about 15 minutes.
    Allow to cool before serving.
    Store leftover casserole portions in the fridge for up to five days.

Pro Tip: You can use a small amount of olive oil to fry the chicken if you are having trouble keeping the chicken breasts from sticking to the skillet.[/quote]

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