Archive | March 2011

Do You Know What You Are Feeding Your Dog?

We needed more dog food the other day and as luck would have it one of my Facebook friends posted a link rating all the different dog foods out there.

We have never purchased cheap grocery store dog food as I know that stuff is at the bottom of the food chain..filled with by-products and fillers…

However I did think that what we had been using was not too bad…

I made a list of premium dog foods from the website and headed off to the pet store.

At the top of my list was Blue Buffalo and wouldn’t ya know it…
There was a Blue Buffalo rep right in the store!!!!

We chatted for a few minutes and I re-read the ingredient list on the dry food and was sold! The ingredients they put into this stuff is amazingly wholesome!!

I also asked if dogs get bored eating the same thing over and over and over again…..
He said yes they do and that’s where canned food comes in.
Couple times a week give them a spoon or two of canned food mixed in with the dry food. With so many flavors available this is a good way to mix it up a bit!

The premium food does cost more as the bag is smaller however the rep said, and I’ve noticed too, the dogs eat less because they are eating better!

He also said that pit-type dogs are more prone to allergies and to NOT feed them beef or chicken (I didn’t know that!). So Maggie, Brodie and soon Tucker (heh heh) are eating lamb and brown rice!

Dog Food Ratings

And don’t forget to read the Ingredient Glossary!

Here are the ingredients to Blue Buffalo..can’t get anymore wholesome than this!

(edited to add: I bought the lamb and rice formula not the chicken formula below!)

Deboned Chicken, Chicken Meal, Potato Starch, Turkey Meal, Whitefish Meal, Salmon Meal, Tomato Pomace (natural source of Lycopene), Chicken Fat (preserved with Natural Mixed Tocopherols), Oatmeal, Natural Chicken Flavor, Whole Carrots, Whole Sweet Potatoes, Blueberries, Cranberries, Flaxseed (natural source of Omega 6 Fatty Acids), Barley Grass, Dried Parsley, Alfalfa Meal, Kelp Meal, Taurine, L-Carnitine, L-Lysine, Glucosamine Hydrochloride, Yucca Shidigera Extract, Green Tea Extract, Turmeric, Herring Oil (natural source of Omega 3 Fatty Acids), Fructooligosaccharides, Monooligosaccharides, Dried Chicory Root, Black Malted Barley, Oil of Rosemary, Beta Carotene, Vitamin A Supplement, Vitamin C, Vitamin E Supplement, Vitamin D3 Supplement, Calcium Ascorbate (source of Vitamin C), Vitamin B12 Supplement, Niacin (Vitamin B3), Calcium Pantothenate (Vitamin B5), Riboflavin (Vitamin B2), Pyridoxine Hydrochloride (Vitamin B6), Thiamine Hydrochloride (Vitamin B1), Folic Acid, Biotin, Choline Chloride, Calcium Chloride, Zinc Amino Acid Complex (source of Chelated Zinc), Iron Amino Acid Complex (source of Chelated Iron), Copper Amino Acid Complex (source of Chelated Copper), Manganese Amino Acid Complex (source of Chelated Manganese), Potassium Amino Acid Complex (source of Chelated Potassium), Cobalt Proteinate (source of Chelated Cobalt), Potassium Chloride, Calcium Carbonate, Sodium Selenite, Salt, Lactobacillus acidophilus, Bacillus subtilis, Bifidobacterium thermophilum, Bifidobacterium longum, Enterococcus faecium.




Greek-Style Skillet Supper

Hubs pulled this recipe out of our local newspaper…
And as weird as it sounds (cinnamon in hamburger???) it doesn’t taste too bad!

This is a one-pan recipe….
Quick, easy and relatively inexpensive!

Greek-Style Skillet Supper

1 lb. Hamburger
1/2 c chopped Onion
2 tsp. Oregano Leaves
1 tsp. ground Cinnamon
1/2 tsp. Garlic Powder
1 – 14 1/2 oz. can Beef Broth
1 – 14 1/2oz. can Diced Tomatoes, undrained
2 tbl. Tomato Paste
1 1/2 c. uncooked Penne Pasta
1 1/2 c. frozen leaf spinach or cut green beans, thawed
3/4 c. crumbled Feta Cheese

Cook hamburger and onion in large skillet until meat is no longer pink. Drain fat.
Add oregano, cinnamon and garlic powder.
Mix well.

Stir in broth, tomatoes and tomato paste.
Bring to a boil, stir in pasta. Reduce heat to medium, cover and cook 10 minutes or until pasta is nearly tender. Stir in spinach (or beans) and 1/2 c. feta cheese. Cover, cook 5 minutes longer or until paster is tender.

Sprinkle with remaining feta cheese.