1tbsp olive oil
1 potato, peeled and chopped finely
6 green beans, chopped
50g (2oz) cooked wholegrain rice
50g (2oz) canned sweet corn
75g (3oz) cooked chicken, torn into bite sized chunks
2 tbsp plain yoghurt

Directions to Make

Over a medium heat,  sauté the potatoes in the oil until translucent.

Add the mushrooms and cook slightly, then add the rice and sweet corn. Stir  until well combined and warmed through, then add the chicken.
Reduce the heat and continue to stir for a further 2 minutes.

Now add the yoghurt and mix through. Reduce the heat to your lowest setting, and cook the mixture, stirring constantly, for a further minutes. Now cover the pan with a lid, and cook for a further 5 minutes, stirring occasionally.

Allow to cool before serving.

Note: this recipe is from the I-Love-Dogs Dog Food Recipes cookbook available free at (PS: I have taken the liberty of substituting beans for mushrooms in the original recipe, as mushrooms are not good for dogs). Just scroll down to the bottom of the page to download your free cookbook or click here.

Remus's Weekly Stew


12 cups of vegetables
1 Kg meat
2 cups rolled oats
1 tsp stock powder
2-3 Ltr water

Directions to Make

Just a word about the ingredients .... for the 12 cups of vegetables, I use whatever is in season - pumpkin, carrot, zucchini, beans, turnip, broccoli (including the stalk). Just make sure they are human quality, and NEVER use anything from the onion family - this is toxic for dogs.

For the 1Kg of meat, you could use beef mince, chicken mince or chicken breast. You could also use steak, turkey mince - whatever your dog prefers. BUT - no cooked bones.

Take a large pot (the biggest you've got). Cut the vegetables into bite sized chunks for your dog. You can also chop or grate your vegetables in a blender to create a more porridge-like consistency - I have done both, and Remus doesn't seem to have a preference for either. Just don't cut the vegetables too large for your dog, or they'll eat around them!

Layer the meat and vegetables so the juices from the meat cook through all the vegetables. Sprinkle the rolled oats in about half way through layering the pot, and add the teaspoon of stock powder (beef for beef, and chicken for chicken) at the end.

Add water to around half way of the contents of the pot. Bring to the boil, and simmer for 40 minutes. Stir 2-3 times while it's cooking, again to make sure all the vegetables get some meaty flavour in them.

This stew will last around a week (depending on the size of your dog) and is suitable for freezing. This makes a lot of stew - feel free to cut the ingredient list in half if you have a smaller dog, or when you try it out for the first time.

Bruno's Yummy Dog Loaf


500g mince
4-6 chicken sausages
1 grated carrot
2 grated zucchinis
3 eggs
1/2 cup breadcrumbs

Directions to Make

Mix all the ingredients except the sausages in a bowl and combine well. The texture should be the same as for a human meatloaf. If too dry - add a little milk. If too wet, add more breadcrumbs.

In a loaf pan, place half of the meat mixture, then a layer of chicken sausages, then the remainder of the meat mixture. You can sprinkle more breadcrumbs over the top for a crisp topping.

Place into a preheated 190 degree oven and cook until the sides leave the pan (around 30 minutes in my oven).

This won't last as long as the porridge, but is suitable for freezing.

Dutchy's Fish & Rice

2 cups of rice
3 or 4 good size fish fillets
2 cups cooked green vegetables
1 tsp fish sauce
4 cups boiling water

Directions to Make

Into a large microwave safe dish place 2 cups of rice and the fish fillets (I usually use the frozen whiting or hake fillets you buy from the supermarket). Then add 4 cups of boiling water and the fish sauce, and cook uncovered in the microwave according to your microwave instructions (in mine, it takes 14 minutes).

Stir at least twice during cooking to break up the fish and ensure an even mix of fish and rice.

When cooked, remove to cool down, and braise the green vegetables in the microwave. Drain and add to the fish and rice.

Warning - I have tried to freeze this, with little success. Best to cook the amount you need.

Hamish's Favourite Mince

2 cups of rice
4 cups of boiling water
1Kg of beef mince
3 dessert spoons of gravy powder (such as Gravox)
2 carrots
2 zucchinis (or courgettes)

Directions to Make

Into a large microwave safe dish place 2 cups of rice and the 4 cups of boiling water, Ccook uncovered in the microwave according to your microwave instructions (in mine, it takes 14 minutes on high).

Put the mince into a large saucepan, and add water. Mash into the mince with a fork until you achieve a sloppy consistency (this becomes a nice gravy during cooking).

Peel the carrots, and slice and chop these and the zucchinis into small pieces (I usually cut them into quarters). Add to the mince and water and place on the stove.

Bring to the boil, and boil, covered, for 30 to 40 minutes (until the mince and vegetables are cooked). Add the gravy powder and cook for another 5 minutes.

When cooked, remove and add the rice.

Allow to cool before serving.

Diet Beef Mash

Equal parts:
Beef (forequarter is good)
Mashed potato
(so for a 15kg dog, portion sizes would be 150g of each)

Directions to Make

Boil the meat for about 30 minutes (depending on the quality of the meat – it should be slightly tough – not overcooked). Cut into smaller pieces suitable for your dog.

Boil the rice (use 1/3rd rice to 2/3rd water) for 10 – 12 minutes.

Boil the potatoes, drain (retain the water) and mash to a fairly thin consistency (only use the boiled water to thin out – not milk or cream).

Mix all three together and serve warm.

Note: this is a meal for dogs on a diet. It has a reduced protein, fat, carbohydrate and calorie content and is recommended for sick, old or obese dogs. If you wish, you can also add some root vegetables to the dish.

Beef & Greens Pasta


500g (or 1lb) blade or chuck steak, cut into bite sized pieces
1½ cups chopped green vegetables (zucchini, beans, peas, broccoli)
1 cup dry seashell pasta
2 tbsp olive oil
1 can chopped tomatoes
1 tbsp tomato paste
2 tbsp brewers yeast

Directions to Make

Cook the pasta in boiling water until al dente.

In a large saucepan, cook the beef in the olive oil until medium rare (about 10 minutes). Then add the vegetables and cook for another 5 minutes.

Now add the tinned tomatoes and tomato paste and bring to the boil. Cover and simmer for a further 10 minutes, stirring occasionally.

Remove from the heat, add the pasta and yeast and stir through. Allow to cool to room temperature before serving.

Tuna Casserole


250g (8oz) dry pasta
300g (9oz) can of tuna in oil, drained
2 tbsp chopped parsley (fresh or dry)
1tbs brewers yeast
3½  tbsp butter
2 cups milk
½ cup grated parmesan cheese
3 tbsp plain flour

Directions to Make

Preheat the oven to 180C (350F). Spray or oil an 8" casserole dish.

Cook pasta in rapidly boiling water until tender (usually 10 – 12 minutes). Drain and add to casserole dish.

Make a white sauce by melting the butter in a saucepan over a low heat. Take off the heat and mix in the flour until it forms a thin paste. Return to the low heat and cook for 1-2 minutes. Again remove from the heat, and add the milk a little at a time. Return to the stove and increase heat to medium. Bring to the boil stirring continuously. As soon as small bubbles start to form on the sauce, reduce the heat. Allow the sauce to thicken. Add the parmesan and heat through until melted.

Add the tuna, parsley and yeast to the pasta in the casserole dish and mix slightly. Then pour over the white sauce.

Bake for 30 – 40 minutes. Cool and serve (makes 4 portions).

Chicken Stew

500g chicken mince
1 cup water
1 tsp chicken stock
1 cup of boiled mashed pumpkin (approximately – I usually use ¼ pumpkin)
1 tbsp chicken gravy powder

Directions to Make

Place the chicken mince in a medium sized pot and add water. Mash through with a fork until all mince has been separated. There should be excess water in the pot. Add the spoonful of stock powder mixed with a little hot water and stir through.

Bring to the boil and cook for 12 – 15 minutes until cooked through (no more pink bits remaining). You may need to stir a couple of times.

Add the gravy powder and cook for a few more minutes until the sauce starts to thicken. If it looks too watery, you can add more gravy powder. Remove from the heat and stir through the cooked pumpkin.

Allow to cool before serving.

Beef stir fry

4 cups boiled rice
500g beef mince
1 tbsp sunflower oil
2 eggs lightly beaten
Dash of soy sauce or Worcester sauce (optional)

Directions to Make

This is a great way to use up left over boiled rice!

Heat your wok or frypan and add the oil. Add the beef and stir through until evenly browned. Now add the eggs and rice and stir through.

When the egg and beef are cooked, add the dash of sauce (for colour rather than flavour).

Allow to cool before serving.

Christmas Treats

1 cup wholemeal flour
1/2 cup grated cheese
1/2 cup cooked frozen vegetables (such as peas, carrots, or corn)
1/2 cup margarine or butter, melted
small amount of water

Directions to Make

Mix together the flour, cooked vegetables, cheese and melted butter (or marg). If it is too stiff, add a little water until you have a dough like consistency.

Pop this in the fridge to chill for an hour or two. Then remove from the fridge and place on a floured work surface.

Roll out to about half an inch thick. Use seasonal cookie cutters to cut out Christmas shapes. Place these on a greased baking tray. Cook at 185C / 375F for 15 to 20 minutes, or until golden brown.

Cool completely before placing in an airtight container.

Note: you can make more biscuits by doubling the ingredients, however these biscuits do not keep for as long as traditional dog biscuits (due to the cooked vegetables).

Wheatless Tuna Biscuits

1 cup yellow cornmeal
1 cup oatmeal
1/4 tsp. baking powder
1/2 tsp. garlic powder
1 small can tuna in oil , undrained
1/3 cup water

Directions to Make

Grind the oatmeal in a food processor to make a coarse flour, and set aside.

In the food processor, mix the tuna with the oil and water, then add all the rest of the ingredients. Switch to a kneading (or dough) blade. Pulse until the mixture forms a ball and then pulse to knead for 2-3 minutes.

If you don't have a dough blade, then you can knead the mixture on a floured surface until it forms a soft ball of dough.

Roll out to a 1/8"-1/4" thickness. Cut into shapes. Bake on lightly greased cookie sheet, at 350 for 20-25 minutes.

Allow to cool before serving.

Healthy Dog Treats & Biscuits

1 cup wholewheat or wholegrain flour
¼ cup soy flour
3 tablespoons olive oil
1/3 cup stock (beef or chicken)  or water
1 tsp yeast

Directions to Make
Combine all of the dry ingredients and mix together well. Slowly add the stock or water until it forms a thick dough.

Roll out flat and place on a baking tray lined with baking paper. Bake at 350F (180C) until golden brown and crisp.

Break into pieces and use as a special treat for your pooch.

Healthy Dog Biscuits
Ingredients As for Dog Treats PLUS
¼ cup cornmeal
¼ cup pumpkin seeds
1 egg
2 tablespoons milk
1 teaspoon honey

Directions to Make
Beat the egg and milk together, then add the oil.

Combine all of the dry ingredients and mix together well. Slowly add the liquid mixture until it forms a thick dough (add more milk if necessary). Knead for 5 minutes, then let the dough rest for an hour.

Roll out to ½" thickness and cut into shapes using cookie cutters. Place on a baking tray lined with baking paper. Bake at 350F (180C) for 30 minutes.

Chicken Doughnut Biscuits

2 cups wholemeal flour
3 tbsp rolled oats (oatmeal)
½ tsp chicken stock powder
2/3 cup hot water
1 egg lightly beaten

Directions to Make
Preheat oven to hot (200°C or 390°F for a gas oven, 230°C or 450°F for an electric oven).

Mix the chicken stock powder and water to make a weak chicken stock.

Place the flour in a bowl and add egg and stock. Mix well and then add the rolled oats. Stir through.

Roll dough into a ball and place on a lightly floured surface. Roll out to ½" thick. Cut out the doughnuts with small doughnut cutters. Reroll scraps and repeat. Shape last bits by hand. (Note: if you don't have a doughnut cutter, use a small glass to cut the outer edge, and an apple corer to remove the inner ring).

Arrange rings on a baking tray covered with baking paper or a baking sheet. Cook for 10 minutes or until firm.

Let cool until hardened. Store in an airtight container when doggie's not looking.

cheesy pumpkin (for dogs with few or no teeth)

1 cup pumpkin, peeled and cut roughly (see Note)
½ cup turnip, peeled and cut roughly (see Note)
20g (1oz) butter
2 tbsp self raising flour
2/3 cup milk
1/3 cup grated cheese

Directions to Make
Note: if your dog does not like pumpkin or turnip, use any vegetable which will mash easily, such as sweet potato (kumara) zucchini (peeled and seeded), carrot, etc.

Place the vegetables in a pot, cover with water and bring to the boil. Boil until soft enough to mash. Drain and mash vegetables.

In the meantime, melt the butter in a saucepan over low heat. Remove from the heat and add the flour a little at a time, stirring constantly. Place the pot back on the low heat and warm through for 1 minute, stirring constantly. Remove from the heat again and slowly add the milk. Do not add more milk until the previous milk has been fully incorporated.

When all milk has been added, return to the stove and raise heat to low-medium. Stir the sauce constantly, or lumps will form. At this heat, sauce should come to the boil in about 3 minutes. As soon as you see small bubbles start to form on top of the sauce, reduce the heat to minimum.

Now add the cheese, stir to combine, and leave sauce on a low heat for 2- 3 minutes to thicken.

When thickened, add the mashed vegetables and mix well. Allow to cool before serving.

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