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Tasty Tuesday: Leftover Love

Tasty Tuesday: Leftover Love

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Table scraps are dangerous for dogs.

We hear that allllllllllll the time. Absolutely no table scraps.  Strictly verboten.
***THIS SUCKS***
I dunno how things are at your house, but around my house, Mom and Dad hoard the good stuff like we’re on the verge of a zombie apocalypse and supplies are getting scarce. They won’t share the pizza. They won’t share the pasta. And just you try to get a piece of bacon off the plate. You’d think I killed someone last time I tried that.
The key at my house is to DIVIDE and CONQUER. If you can get Mom out of the room, Dad is an *easy mark*.  A little waggle of the tail, a shot of my “don’t you wanna feed me Daddy?” eyes and a little swipe with my tongue and I can pretty much guarantee Daddy is gonna sneak me something. But Mom? Mom is a tough nut to crack.

There are good reasons not to share table scraps with your dogs:

1. High fat foods and things made with butter, cream, cheese and all sorts of delicious stuff put my butt at risk for pancreatitis.
2. She loooooves to cook with onions. Onions have been known to cause hemolytic anemia
3. As I might have mentioned, I’m already a bit of a pudgy puggle – table scraps will pack on the pounds.
With all due respect Mom (you no-good-food-hogger), I disagree.

Leftovers, done right, can easily be made into delicious, wholesome and healthy treats.

Take last night’s meal, as an example:
Mom made roast chicken, baked sweet potato, green beans and a salad. With almost no extra work, these leftovers can easily become SNACKS FOR ME ~and there is NOTHING, I love more than snacks for me~.
When Mom makes dinner, she bakes two extra sweet potatoes and sets them aside for us. Mom and Dad usually eat about half a roast chicken between them. Mom takes the other half, removes the skin, the bones, and any fatty parts.

How to Make Dog Cookies from Chicken Dinner Leftovers

How to Make Dog Cookies from Chicken Dinner Leftovers

Ingredients

  • 2 cups leftover chicken other poultry meat, finely diced (mostly white, but we don't stress if a piece or two of dark meat gets in there)
  • 2 leftover baked sweet potatoes
  • 1 1/2 to 2 cups gluten-free baking mix or flour
  • 1 cup leftover dog-friendly veggies like green beans, broccoli, cauliflower and carrot. (I set these aside before adding butter or salt)
  • up to 1/4 cup low fat, low sodium onion-free chicken stock
  • 1/2 teaspoon baking soda

Instructions

Place chicken, sweet potato, and beans in the food processor and pulse, adding chicken stock as needed to make a loose paste. (The amount of chicken stock you need will depend on how much moisture there was in your veggies. Veggies that were steamed or boiled will have more moisture than veggies that were grilled or roast.)

Turn the paste out into a medium bowl and add all of the baking soda and then add potato flour, 1/2 cup at a time, mixing well. (This works best of you get in there with your hands. Like Ms. Frizzle said, "Take chances, make mistakes, get messy!") It should be dry enough that it is not gooey in between your fingers but still a little moist. I almost thought it would be too flimsy to work with, but it was perfect. (Feel free to adjust the amount of potato flour you use, if your chicken was a little moist or extra dry, you may need more or less than I used).

Liberally dust the counter with potato flour, turn out the dough onto the counter, and dust the top with more potato flour. Roll the dough out to about 3/16", adding potato flour to the top as needed to keep it from sticking. Use a cookie cutter to cut out shapes (or a knife to cut into squares).

Place on cookie sheet and poke liberally with a fork or dough docker. (This will prevent them from puffing up when baking.)

Back for 15 - 20 minutes or until golden brown. For crunchy cookies that will last longer, flip cookies over, bake 15 more minutes, then turn off the oven and leave cookies to dry out overnight or transfer them to your countertop dehydrator.

BONE APPETIT!

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