Tag Archives: bread crumbs

Homemade Feasts For Your Pets!

Yes you read that correctly. Homemade food for your pets. I know there are many readers out there that have pets. I myself have two cats. Gus, our 8-year-old male orange tabby. He is named after John’s dad. Quite the ladies’ man, just like the original. He is also my little shadow. Though little is not how we’d describe him these days. He’s a solid 17 pounds. He’s not fat! He’s big-boned! He actually does not eat all that much but he doesn’t run around much either. Hates exercise, just like me! Gus is a Florida native. He found us when we lived in Lake Worth. Best thing he ever did! Our other cat is Toonces (aka The Driving Cat) who is a 10-year-old female calico. She is a Long Island cat, south shore. We brought her with us, as a kitten, from NY. She had a wonderful trip down too. We drove from NY in our Corolla and Toonces had the entire back seat and window ledge. Snuck her into motels on the trip. She loved it. And she actually LOVES car rides. No joke. Gus however, hates the car. Toonces is a svelte 10 pounds and still runs around like a little kitten, she loves exercise. Just like John.

The last few years we discovered that Gus had urinary issues. So we’ve changed his diet several times. But we wanted something both cats could eat. Have you ever tried to get two cats to eat two different foods? Doesn’t really work. Toonces actually always finishes her food first and then pushes Gus out-of-the-way and eats his! So both foods need to be the same. I now feed them all natural foods, no by products etc. But I’ve also been looking into making the food for them. Not all the time, I have a hard enough time feeding us humans! But every so often. This post will have a recipe for dogs as well as cats. So give it a try! Your pets will love you for it!

CAT RECIPE

INGREDIENTS:

1 cup water

1/3 cup dry rice

2 teaspoons corn oil

½ teaspoon iodized salt

2/3 cup ground meat (beef or chicken or turkey is good)

1 tablespoon bone meal

2 tablespoons cooked liver

DIRECTIONS:

1. Bring water to a boil, add rice, corn oil and salt. Simmer 20 minutes.

2. Cover the meat with bone meal and add liver to the rice mixture. Simmer 15 minutes.

3. Let cool and serve. Refrigerate or freeze leftovers.


DOG RECIPE

INGREDIENTS:

½ pound ground beef

1/3 cup grated cheddar cheese

1 carrot, finely chopped/grated

½ cup bread crumbs

1 egg, whisked

1 teaspoon tomato paste

DIRECTIONS:

1. Preheat oven to 350º.

2. Combine all ingredients in a bowl. Scoop out by the spoonful and roll into mini-size meatballs.

3. Place the meatballs on a cookie sheet. Bake 15-20 minutes. Store in the refrigerator.

Chicken Breast Braciole

Most people who know what braciole is would normally think of beef. Not chicken. Well this is a chicken version of that recipe. You can also use veal, pork or beef if you want so don’t worry. It will be fine. Chicken has more protein and we should all eat more of it. This is another low-fat recipe but feel free to fatten it up if you need to. I won’t be offended. These are a little like little chicken croquettes or something. I will post a picture as soon as I make them! Promise!

INGREDIENTS:

2 skinless, boneless chicken breasts

½ cup bread crumbs (your choice)

¼ pound part-skim mozzarella cheese, sliced or shredded

2 tablespoons parsley

2 garlic cloves, minced

4 tablespoons white wine

juice of one lemon

DIRECTIONS:

1. Cut each chicken breast into four pieces. Place chicken breast between waxed paper and pound with a mallet until they are about ¼ inch thick.

2. In the center of each piece place bread crumbs, mozzarella and parsley evenly. Roll and secure with toothpicks.

3. In a frying pan over medium heat, put the oil and garlic. Saute garlic till lightly browned. Saute chicken in the olive oil and garlic until golden brown.

4. Add wine, reduce heat, cover and cook 5-6 minutes. Sprinkle with lemon juice and serve immediately.

Serves 2

Asian Burgers & Slaw

There’s nothing like a juicy cheeseburger. But every so often I want a change and this Asian burger is just that. It’s made with ground chicken and is low in fat and has a high protein count. It’s an easy and fast recipe to make also so it should make a nice quick dinner when you’re in a hurry or just want to relax.

INGREDIENTS:

1 lb. ground skinless chicken breast

6 tablespoons low-fat Asian sesame salad dressing

3 tablespoons plain dry bread crumbs

2 scallions, chopped

¼ teaspoon salt

1 (12 oz.) bag broccoli coleslaw mix

2 tablespoons water


DIRECTIONS:

1. Spray the broiler rack with nonstick spray; preheat the broiler.

2. Mix the chicken, 3 tablespoons of the dressing, breadcrumbs, scallions and 1/8 teaspoon of the salt. Form into 4 burgers. Broil 5 inches from the heat until cooked through, about 5 minutes per side.

3. Microwave the coleslaw and water, covered in a microwavable bowl on HIGH until crisp-tender, 3 minutes. Drain. Toss with 1 tablespoon dressing and the remaining salt. Top the burgers with the remaining dressing. Serve with the coleslaw.

Serves 4

Calories per serving (1 burger with 3/4 cup coleslaw) 233, 6 grams fat, 2 grams fiber, 28 grams protein, WW Points 5


Shirataki Noodles & Cheese

I just tried a new recipe last night and found a new repeat dish! This dish can be a side dish or main entrée. Next time I make it I may try it with marinara sauce and make it a type of baked ziti. The noodles are the Shirataki Tofu Noodles we’ve started using quite a bit. I loved it and John loved it. So open your mind and accept the possibility of a new healthier dish. Macaroni and cheese is one of my all time faves and this dish is now my new go-to-dish! And after a week of company and going completely off my diet I need dishes like this to get me back on track.

Shirataki Noodles & Cheese

INGREDIENTS:

2 packages (80z) Shirataki Tofu Noodles (House Brand, found in produce section with the tofu products)

1 large egg

½ cup part-skim ricotta cheese

¼ cup light sour cream

1 cup shredded sharp cheddar cheese

¼ teaspoon salt

1/8 teaspoon white pepper

½ teaspoon hot pepper sauce

TOPPING INGREDIENTS:

1 tablespoon butter, melted

½ cup shredded sharp cheddar cheese

½ cup seasoned breadcrumbs (I used panko)

DIRECTIONS:

1. Preheat oven to 350º.

2. Prepare Shirataki Tofu Noodles according to package directions. Cut into 1-inch pieces.

3. Lightly beat egg in a bowl.

4. Add remaining ingredients and the noodles (not topping ingredients). Stir well.

5. Pour into a 1½ quart baking dish that is well sprayed or buttered.

6. In a small bowl mix the topping ingredients together and sprinkle over noodle mixture.

7. Bake for 25-30 minutes until set and top is crisp.

Makes 4 servings

Stuffed Mushrooms

It’s been a while since I’ve had or made stuffed mushrooms. There are so many different versions for this recipe. This is a basic Italian recipe. You can use different mushrooms and even add bacon or chopped shrimp or other ingredients if you wish. You can even make a mexican version by using cheddar cheese and some salsa or tomatoes. Make it your own, have fun with them. I also use a lot more garlic than recipes usually call for so if it’s too much for you just cut the garlic amount in half. In my house there is no such thing as too much garlic! Keeps the vampires away!

INGREDIENTS:

36 large cremini or white mushrooms (about 2½ pounds)

1½ cups Italian style bread crumbs

½ cup freshly grated Parmigiano-Reggiano cheese (or other grated cheese)

4 cloves garlic, minced

½ cup chopped fresh flat-leaf parsley

salt and fresh ground pepper

½ cup olive oil


DIRECTIONS:

1. Preheat the oven to 400ºF. Oil one or two baking pans large enough to hold the mushrooms in a single layer.

2. Wash the mushrooms quickly under running water and pat dry right away. (Don’t let them soak, or they will get waterlogged.) Snap off or cut off the stems and set aside.

3. Arrange the mushroom caps upside down in the prepared pans. (Stem side is up)

4. Trim off the ends of the stems, chop and place in a bowl. Add the bread crumbs, cheese, garlic, parsley and salt and pepper to taste. Stir in the oil.

5. Spoon the crumb mixture into the mushroom caps. Bake the mushrooms for 18-20 minutes or until tender.

Serve hot

Serves 12

Escarole & Little Meatball Soup (Minestra)

I love soup. Even in the hot weather of Florida soup is always a great dinner. This is a really simple soup. If you’re short on time you can always use pre-made frozen meatballs in this recipe but why would you? Freshly made are so much better. This recipe is a great comfort food dish. Make extra and freeze it!

INGREDIENTS:

1 head of escarole (about 1 pound)

6 quarts of chicken broth (homemade or store-bought is fine)

3 large carrots, chopped

8 ounces ditalini, tubetti, or spaghetti broken into bite-sized pieces

Freshly grated parmesan or romano cheese

For the Meatballs:

1 pound ground beef or veal

2 large eggs

½ cup finely minced onion

1 cup bread crumbs

1 cup freshly grated parmesan or romano cheese

1 teaspoon salt

freshly ground pepper to taste

DIRECTIONS:

1. Trim the escarole and discard any bruised leaves. Cut off the stem ends. Separate the leaves and wash well in cool water, especially the center of the leaves where the dirt collects. Stack the leaves and cut crosswise into 1″ strips. There should be about 4 cups.

2. In a large pot, combine the escarole, broth, and carrots. Bring to a simmer and cook until the escarole is almost tender, about 30 minutes.

3. While the escarole is cooking, mix together all the meatball ingredients. Shape the mixture into tiny meatballs, less than 1″ in diameter.

4. When the escarole is cooked, stir in the pasta and return the soup to simmer. Drop the meatballs into the soup. Cook over low heat, stirring gently, until the meatballs and pasta are cooked, about 20 minutes. Taste for seasoning, add salt and pepper if needed.

Serve hot with grated Parmesan.

Serves 6

Eggplant Balls

Eggplant isn’t just for Eggplant Parmigiana or Ratatouille. This is a great vegetarian “meatball”. They can be fried, baked or just put into the sauce and cooked that way. They can be used in an antipasto also! Eggplant is very versatile and this is a new twist on preparing it! Even kids will love these! Serve it with spaghetti or pasta that you like. It goes great in a fresh marinara sauce to don’t be afraid, try it, you’ll like it!

Eggplant Balls

INGREDIENTS:

3 tablespoons olive oil

3 cloves garlic, minced

1 large eggplant, peeled and diced

1 tablespoon water

1 cup of Italian seasoned bread crumbs

½ cup fresh parsley, chopped

2 eggs, beaten

½ cup grated cheese of choice

olive oil

marinara sauce, if desired

grated mozzarella cheese, if desired

DIRECTIONS:

1. In a large saucepan, heat oil and gently sauté garlic until golden brown. Add the diced eggplant, the tablespoon of water and cover. Reduce heat and gently steam until eggplant is very soft.

2. In a mixing bowl, combine eggplant, bread crumbs, parsley, eggs, and cheese. Mix well and let stand 20 minutes. Form into balls and fry on all sides in olive oil.

OPTION:

Place eggplant balls on a greased pan and bake in the oven for 30 minutes at 325°. They can then be covered in marinara sauce and sprinkled with grated mozzarella cheese.

OR you can drop them in spaghetti sauce and serve in place of meatballs!

Serves 4-6

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