Recipes for Healthy Homemade Dog Meals

We have looked at the reasons why you should consider giving your dog homemade food in earlier article. Although preparing your dog’s food will take time, the results will definitely be worth it. The recipes in the following article will make it easier for you to prepare homemade meals, treats, and jerks for your dog. We’ll start with some tasty and healthy meals for your dog.

Turkey and Vegetable Dinner

Turkey provides your dog with protein while vegetables contain minerals and additional vitamins. This recipe is especially suitable for puppies that need to shed some pounds due to the fact that it contains less fat when compared to dishes made with beef.

Yield: 10 cups


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


1.Heat non-stick skillet over medium heat. Add ground turkey. Cook until turkey is no longer pink. Set aside.
2.Heat large pot over medium-high heat. Add turkey, brown rice, and water, and bring to a boil.
3.Dial down the heat to medium and let mixture cook for another 15 minutes or until you notice the rice has become soft and tender.
4.Add green beans and carrots to mixture and cook another 5-10 minutes until vegetables are tender.
5.Let cool and serve to your dog.

Leftovers can be stored in the fridge for about five days. When preparing this recipe, avoid using heavy oils because they have a high fat content that may upset your dog’s stomach.

Chicken Casserole

Chicken provides your dog with a good amount of protein and the vegetables help to give the meal additional flavor. This meal is recommended for your dog because the vegetables will help your dog to have a healthy intestinal tract, while the green beans are important for making the dog feel full.

Yield: 7 cups


4 chicken breasts
½ cup carrots, chopped
½ cup rolled oats
½ cup green beans, chopped
4 cups chicken broth, no salt added
½ cup broccoli, chopped


1.Remove excess fat from chicken breasts before cutting them into small chunks, the size of nickels.
2.Heat non-stick skillet over medium heat and cook chicken breasts until no longer pink.
3.Put vegetables, chicken broth, and chicken inside a large pot. Bring to boil and simmer for about 15 minutes or until you notice the carrots have become tender.
4.Let cool before serving.

The left over portion can last up to five days in the fridge. If the chicken breasts stick to the skillet you can fry them in a small amount of olive oil.