Check out these recipes you can share with your dog, as featured on Access Hollywood Live! Lolly sure loves ‘em… For more healthy recipes (for people!), plus food finds, tips ’n tricks, and more, sign up for Hungry Girl’s free daily emails! And for more Lolly, follow I’m Lolly on Facebook!
Recipes to Share with Your Dog (Access Hollywood Live)
Jan
4
2017
HG FYI: These vet-approved recipes are intended as occasional snacks for your dog, not meal replacements. The serving sizes listed are “human” servings; adjust the portion size to suit your dog’s size. And if your pet has known food allergies, is overweight, or has been on a special diet, talk to your veterinarian before feeding Fido these snacks.
Pooched Eggs
1/40th of recipe (1 piece): 31 calories, 1.5g total fat, 76mg sodium, 0.5g carbs, 0g fiber, <0.5g sugars, 3.5g protein
Prep:
10 minutes
Cook:
15 minutes
Ingredients:
8 large eggs
8 oz. (about 1 cup) chopped reduced-sodium turkey breast slices
1/2 cup low-fat cottage cheese
1 cup shredded reduced-fat cheddar cheese
Directions:
Preheat oven to 350 degrees. Spray 40 cups of 2 mini muffin pans with nonstick spray.
In a large bowl, whisk eggs until uniform. Mix in chopped turkey, cottage cheese, and shredded cheese.
Distribute mixture among the 40 mini muffin cups, filling each one about 2/3rds of the way.
Bake for about 15 minutes, until cooked through.
Let cool before serving.
MAKES 40 SERVINGS
Doggone Good Spaghetti Squash & Meatballs
1/4th of recipe (about 1 1/4 cups squash with 5 saucy meatballs): 381 calories, 12.5g total fat (6g sat. fat), 800mg sodium, 27g carbs, 6g fiber, 11g sugars, 39.5 protein
Prep:
10 minutes
Cook:
1 hour and 5 minutes
Ingredients:
Spaghetti Squash
1 spaghetti squash (about 4 lbs.)
Meatballs
1 lb. raw extra lean ground beef (4% fat or less)
1/3 cup grated carrot
1/4 cup whole-wheat panko breadcrumbs
1/4 cup egg whites (about 2 large eggs’ worth)
1/4 cup peeled and grated Fuji or Gala apple, thoroughly blotted dry
3 tbsp. grated Parmesan cheese
1 tsp. dried parsley
1/8 tsp. cinnamon
Sauce
2 cups canned crushed tomatoes
1/2 cup grated Parmesan cheese
1 tbsp. dried basil
2 tsp. dried parsley
Optional seasonings: salt and black pepper
Directions:
Preheat oven to 400 degrees.
Spray a baking sheet with nonstick spray.
Microwave squash for 6 minutes, or until soft enough to cut.
Once cool enough to handle, halve lengthwise; scoop out and discard seeds.
Fill a large baking pan with 1/2 inch water, and place squash halves in the pan, cut sides down. Bake until tender, about 40 minutes.
Meanwhile, in a large bowl, combine all meatball ingredients. Mix thoroughly. Evenly form into 20 meatballs and place on the baking sheet, evenly spaced.
Remove pan from oven but leave oven on.
Reduce oven temperature to 350 degrees.
Bake meatballs for 10 minutes.
Gently flip meatballs, and bake until cooked through, about 5 minutes.
Use a fork to scrape out spaghetti squash strands. Place in a strainer to drain excess moisture. Thoroughly blot dry, removing as much moisture as possible. Roughly chop for shorter noodles.
Bring a medium pot sprayed with nonstick spray to medium low heat. Add sauce ingredients. Cook and stir until hot and uniform, about 4 minutes.
Toss meatballs in sauce, and serve over spaghetti squash.
Let cool slightly before serving.
MAKES 4 SERVINGS
PB & Apple Paw-fait
1/2 of recipe (1 paw-fait): 175 calories, 8g total fat (1g sat. fat), 32mg sodium, 14g carbs, 2g fiber, 10g sugars, 12g protein
Prep:
5 minutes
Ingredients:
1 cup peeled and chopped apple (about 1 medium apple)
2 tbsp. unsalted, unsweetened peanut butter (room temp)
One 5.3-oz. container fat-free plain Greek yogurt
Directions:
Place apple in a medium bowl. Top with peanut butter, and stir to coat.
Top with yogurt, or serve over yogurt.
MAKES 2 SERVINGS
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