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    12 Recipes

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    Just what it says. Check with your vet first. I have had many Chihuahuas over the last 10 years (I'm involved with rescue) who have tended toward obesity, and this diet has helped them get fit and trim. As long as they still have healthy teeth you should still feed them a good quality "lite" kibble and this is as a supplement. It is not quite as dense as commercial food. My dogs are quite small, and normally eat 1/4 cup kibble twice a day. When they are on this diet, I feed them 1/4 cup of this along with about 1/2 the kibble they usually eat (approximately 2 tablespoons). Please note, certain foods are toxic to dogs; NEVER add onions or garlic to this recipe. Garlic is less dangerous than onions and some people will tell you that it's actually beneficial for your pets' health. I prefer to err on the side of safety for their sake so I say please do not add it to their food. As for the vegetables, my babies love green beans, beets, carrots, peas, spinach, mixed vegetables and lima beans, among others. The important thing is to use a variety and if using canned, they must be the kind that have NO SALT ADDED.

    Recipe #171340

    I invented this recipe way back when I was a vegetarian (for 4-1/2 years!) Then when I became non-vegetarian again I just tweaked it a little. It's a hearty and tasty soup, easy to make & doesn't take long, either. I originally posted just one recipe for it but Andy said it was too complicated, so I'm breaking it into 2 recipes. This one is if you're using dried, #1 is if you are using canned beans.

    Recipe #168077

    This is my favorite way to cook a roast. You can do it in the crock pot, too, but then you don't braise it first. Your roast should be no less than 2 lbs but no more than 4 lbs. My recipe calls for a large amount of carrots but that's just because I love them when they're cooked with a roast. You don't have to add any veggies if you don't want to. Also, cheaper cuts of meat turn out great this way, don't waste your money on an expensive cut.

    Recipe #167985

    Yummy green beans in a cheese sauce. I've also added mushrooms on occasion. You can use any kind and cut of green beans, but the microwave time will be a bit less for the French-style than it would for Italian style, for example.

    Recipe #167970

    Simply put, "steaks" made out of ground beef. Andy loves them.

    Recipe #167968

    O.K., I admit that's really not the correct name, but that's what it sounded like to me. I learned how to make this when I visited Sweden in 1999. It is a traditional dish there, made from root vegetables and I'm told the literal translation is "Mashed Turnips". Don't let that turn you off!!! This is a marvelous dish and it's had rave reviews from every American I've ever served it to. I cannot spell or pronounce the true Swedish name for it. I tried many times to pronounce it but I kept saying "root mousse" and I was told repeatedly that was wrong (But frankly, it fits the description, literally if you think about it.) I never did get it, but I still love the dish to this day. Here's to Sweden for coming up with something delicious besides meatballs. ALL MEASUREMENTS ARE APPROXIMATE. THE IMPORTANT THING TO REMEMBER IS THAT POTATOES NEED TO EQUAL ONE-HALF THE TOTAL AMOUNT OF ROOT VEGETABLES BEING USED. IT ALL DEPENDS UPON HOW MUCH YOU WANT TO MAKE. CHANGE THE AMOUNTS AS YOU FEEL THE NEED TO, IT'S ALWAYS GOOD.

    Recipe #167603

    I invented this recipe way back when I was a vegetarian (for 4-1/2 years!) Then when I became non-vegetarian again I just tweaked it a little. It's a hearty and tasty soup, easy to make & doesn't take long, either. I originally posted just one recipe for it but Andy said it was too complicated, so I'm breaking it into 2 recipes. This one is if you're using canned beans, #2 is if you are using dried beans.

    Recipe #167361

    This recipe has most of my favorite flavors that go well with salmon all in one patty. Depending on your appetite, this can be made into 2, 3, or 4 servings. Adjust your cooking accordingly.

    Recipe #167152

    This is a delicious dish served hot or cold. I loved it as a child but never learned how to make it until recently. As I usually do, I studied about 20 different recipes I found on Recipezaar and incorporated my favorite aspects of each recipe into my own version. I added one ingredient on my own because I felt it was necessary...GARLIC.

    Recipe #167145

    A Chili with noodles in it. No, not Chili-mac, but similar. If you want, you can use macaroni instead of egg-noodles and think of it as Chili-mac. Actually, you can use any kind of pasta you want. I's a quick and surprisingly tasty dish. I personally prefer spicy foods but I often find myself craving this down-home food from my childhood. This is a VERY BASIC recipe. Mrs. Lundin (my grandmother) was married to a Swede who didn't have much taste for spicy foods. I have on occasions added garlic, (to the ground beef & onions while browning) various types of hot peppers, cilantro, cumin & extra chili powder (added with the tomato products) and when used conservatively these added ingredients don't spoil the original recipe at all.

    Recipe #166804

    Meat & rice with seasonings wrapped in cabbage leaves and cooked in sauerkraut (or tomatoes, according to taste). I personally prefer sauerkraut to tomates. (Do not use both!) The quantities of sauerkraut (or tomatoes) are approximate. It depends on how much you like either of them, use as much as you like. I am also a fan of cooking with wine and beer, so once in a while I'll add about 1 cup stout beer to the meat mixture.

    Recipe #150163

    We grew a TON of tomatoes this last season. There were still blooms on the plants in November when we got our first frost. But Andy was on top of things and ran outside and plucked off all the remaining tomatoes so they wouldn't be ruined. We ended up with what seemed like an overwhelming amount of tomatoes, mostly green but some good red ones too. We decided to make Chow Chow with them. For those who don't know, it is a green tomato relish made with the final harvest vegetables, and is very popular here in Tennessee. It is most commonly used to season pinto beans or white beans, which are also very popular in the South. They are cooked with ham and everyone down here just loves them. Take a big spoonful of chow chow and put it on top of your bowl full of beans before you eat them. Since I tried my first chow chow, I can't eat beans without it. We had no idea how to make it so we pulled about a dozen recipes off the internet and just used them as a guide, incorporating our favorite aspects of each recipe into our own Chow Chow. Neither one of us had ever canned on our own before, so it was a really big deal to us! We are quite proud of our finished product. We ended up with a lot of it and gave it out as Christmas gifts to a lot of our friends.

    Recipe #150140

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