Best Overall Dog Food Delivery for a Great Dane

The Farmer’s Dog

Air – Dried Beef & Berries

Air – Dried Chicken & Sweet Potato

Dog Balanced Remedy

Lamb & Brown Rice Recipe

Venison & Squash Dog Food

Beef & Russet Potato Recipe

Turkey & Whole Wheat Macaroni

Fish & Sweet Potato Recipe

Chicken & Rice Recipe

Fresh Dog Food Sampler

Vegan Grain Bowl

Creamy Pesto Chicken

BEC Strata Muffins

Lemon Snacking Cake

Classic Mac & Cheese

Sweet & Sour Chicken

Bean Fries

Cumin Chicken Kale Asparagus & Spinach Pitza

Keto – Friendly Lemon – Pepper Pork Bowl

Tortelloni

Garlic – Soy Pork Noodles

French Shrimp Piccata Spaghetti

Low – Carb Steak

In a large skillet over medium heat, add the ground beef. Cook until browned, about 8-10 minutes. Remove from skillet and set aside. In the same skillet, add cubed chicken breast and cook until no longer pink, about 10-12 minutes. Finally, grill or bake the salmon fillet until it flakes easily with a fork, about 10 minutes.

Prepare the Protein

In a large pot, add diced carrots, chopped spinach, and cubed sweet potatoes. Cover with water and bring to a boil. Reduce heat and simmer for about 15-20 minutes or until vegetables are tender. Drain and let cool.

Cook the Vegetables

In a large mixing bowl, combine the cooked ground beef, chicken breast, and salmon. Add the cooked brown rice and rolled oats. Mix well until all ingredients are evenly distributed.

Combine Ingredients

Add the cooked vegetables to the meat and grain mixture. Stir until all ingredients are thoroughly combined.

Add Vegetables

Drizzle the fish oil and sprinkle the vitamin E over the mixture. Stir well to ensure even distribution of the supplements.

Add Supplements

Allow the mixture to cool completely before serving. Portion into airtight containers for storage or serve immediately to your dog.

Cool and Serve

Ground Beef

Chicken Breast

Salmon Fillet

Carrots, diced

Spinach, chopped

Sweet Potatoes, cubed

Brown Rice, cooked

Oats, rolled

Fish Oil

Vitamin E

Trim any excess fat from the beef steak and slice it into thin strips, about 1/8 inch thick. For easier slicing, you can freeze the beef for about 1-2 hours beforehand.

Slice the Beef

In a large bowl, combine the sliced beef with kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Mix well to ensure all the beef is evenly coated. Cover and let marinate in the refrigerator for at least 4 hours, preferably overnight.

Marinate the Beef

Preheat your dehydrator to 155°F (68°C). Arrange the marinated beef strips in a single layer on the dehydrator trays. Ensure that pieces do not overlap. Dehydrate for 6-8 hours, or until the beef is dry and leathery but still chewy. Allow the beef to cool completely before storing.

Dehydrate the Beef

In a medium bowl, combine the dried cranberries, dried blueberries, and dried cherries. Toss gently to mix the different types of berries together.

Prepare the Dried Berries

In an airtight container, layer the dehydrated beef and mixed dried berries. You can alternate layers for a beautiful presentation. Seal tightly and store in a cool, dry place. This mixture can be enjoyed as a snack or added to salads and charcuterie boards.

Combine and Store

Beef round (or flank) steak

Kosher salt

Black pepper

Garlic powder

Onion powder

Smoked paprika

Dried cranberries

Dried blueberries

Dried cherries

In a medium bowl, combine olive oil, soy sauce, honey, garlic powder, paprika, salt, and black pepper. Mix well until all ingredients are fully combined.

Prepare the Marinade

Place the chicken breast in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it's fully coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or overnight for best results.

Marinate the Chicken

Peel the sweet potatoes and cut them into uniform cubes (about 1 inch). This will help them cook evenly.

Prepare the Sweet Potatoes

If using a dehydrator, set it to 160°F (70°C). If using an oven, preheat it to the lowest setting (usually around 170°F or 77°C).

Preheat the Dehydrator or Oven

Remove the chicken from the marinade and place it on dehydrator trays or a baking sheet lined with parchment paper. Make sure the pieces are not touching. Dehydrate for 4-6 hours until the chicken is completely dry and has a leathery texture.

Dry the Chicken

Spread the sweet potato cubes in a single layer on dehydrator trays or a baking sheet. Dehydrate for 6-8 hours until they are completely dry and crispy.

Dry the Sweet Potatoes

Once dried, let the chicken and sweet potatoes cool completely. Store them in airtight containers or vacuum-sealed bags. They can be kept in a cool, dark place for up to 6 months.

Store the Dried Chicken and Sweet Potatoes

Sweet Potatoes

Olive Oil

Soy Sauce

Honey

Garlic Powder

Paprika

Salt

Black Pepper

In a large pot, bring 3 cups of water to a boil. Add 1 cup of brown rice, reduce heat to low, cover, and simmer for approximately 45 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it cool.

Prepare the Rice

In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add 1 pound of lean ground turkey, breaking it up into small pieces. Cook for about 5-7 minutes or until no longer pink, stirring occasionally.

Cook the Turkey

To the pan with the cooked turkey, add 0.5 cup of chopped carrots and 0.5 cup of frozen peas. Stir well and cook for another 5 minutes until the vegetables are softened.

Incorporate Vegetables

Add 1 cup of chopped spinach and 0.5 cup of pumpkin puree to the turkey and vegetable mixture. Stir to combine and cook for an additional 3-5 minutes until the spinach wilts.

Mix in Spinach and Pumpkin

Once the brown rice has cooled, fluff it with a fork. Add it to the turkey and vegetable mixture, stirring everything together until thoroughly combined.

Combine with Rice

If desired, stir in 1 tablespoon of fish oil and/or 1 tablespoon of ground flaxseed for added nutrition. Mix well.

Add Optional Ingredients

Allow the mixture to cool completely before serving it to your dog. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Brown rice

Lean ground turkey

Carrots, chopped

Peas, frozen

Pumpkin puree

Olive oil

Water

Fish oil (for omega-3 fatty acids)

Flaxseed (ground)

In a medium saucepan, combine 1 cup of brown rice with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 40-45 minutes or until the rice is tender and the water is absorbed. Once cooked, fluff with a fork and set aside.

Cook the Brown Rice

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Add minced garlic and cook for an additional 1-2 minutes until fragrant.

Sauté the Aromatics

Add 1 pound of ground lamb to the skillet. Cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat if necessary.

Brown the Lamb

Add diced carrot, chopped bell pepper, and spinach to the lamb mixture. Season with 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of cumin, and 1 teaspoon of paprika. Stir well and cook for an additional 5-7 minutes until the vegetables are tender.

Add Vegetables and Seasoning

Once the lamb and vegetables are fully cooked, add the cooked brown rice to the skillet. Stir everything together gently until well combined. Adjust seasoning if necessary.

Mix with Rice

Serve the lamb and brown rice mixture hot, garnished with fresh herbs if desired.

Serve Hot

Ground lamb

Onion

Garlic

Carrot

Bell pepper

Spinach

Cumin

Begin by peeling and dicing the butternut squash, chopping the carrots, and trimming the green beans. Set aside.

Prepare the Ingredients

In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of brown rice, reduce heat to low, cover, and simmer for about 45 minutes or until tender.

Cook the Rice

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 2 cups of ground venison and cook until browned, about 5-7 minutes. Stir occasionally to ensure even cooking.

Cook the Venison

Add the diced butternut squash, chopped carrots, and green beans to the skillet with the venison. Cook for an additional 10-15 minutes, or until the vegetables are tender, stirring frequently.

Once the rice is cooked, add it to the skillet with the venison and vegetable mixture. Stir well to combine all ingredients.

Mix in Cooked Rice

If using, drizzle 1 tablespoon of fish oil over the mixture and stir to incorporate.

Add Fish Oil (Optional)

Allow the dog food to cool completely before serving to your pet. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cool Before Serving

Ground venison

Butternut squash, peeled and diced

Green beans, chopped

Brown rice, uncooked

Fish oil (optional)

In a large skillet over medium heat, add the ground beef, chopped onion, and minced garlic. Cook until the beef is browned and the onions are translucent, about 8-10 minutes.

Cook the Beef

Drain excess fat from the skillet. Add salt, black pepper, and Worcestershire sauce to the meat mixture. Stir well and cook for an additional 2-3 minutes, allowing the flavors to meld.

Season the Beef

In a large pot, add the diced russet potatoes and cover with water. Bring to a boil over high heat, then reduce to a simmer. Cook for about 15-20 minutes or until the potatoes are fork-tender.

Boil the Potatoes

Drain the potatoes and return them to the pot. Add butter, milk, salt, and black pepper. Mash until creamy and smooth.

Mash the Potatoes

In a serving dish, spread the mashed potatoes evenly. Top with the cooked beef mixture.

Layer the Ingredients

If desired, sprinkle shredded cheese and chopped green onions on top of the beef layer.

Add Toppings

Onion, chopped

Garlic, minced

Worcestershire Sauce

Russet Potatoes, peeled and diced

Butter

Milk

Shredded Cheese

Chopped Green Onions

In a large pot, bring 4 cups of water to a boil. Add 1 tsp of salt.

Boil Water

Add 2 cups of whole wheat macaroni to the boiling water. Cook according to package instructions until al dente, usually about 7-9 minutes.

Cook Macaroni

Once cooked, drain the macaroni and set aside.

Drain Pasta

In a large skillet, heat 2 tablespoons of olive oil over medium heat.

Heat Olive Oil

Add 1 diced medium onion and 1 diced medium bell pepper to the skillet. Sauté for about 5 minutes until the onion is translucent.

Sauté Vegetables

Add 1 pound of ground turkey to the skillet. Cook until browned, breaking it apart with a spatula, about 5-7 minutes.

Cook Ground Turkey

Stir in 2 teaspoons of minced garlic, 1 teaspoon of Italian seasoning, and 1 teaspoon of black pepper. Cook for another 2 minutes.

Add Garlic and Seasoning

Pour in 1 can of diced tomatoes (14.5 oz) with their juices. Stir well and let simmer for 5-10 minutes until heated through.

Add Diced Tomatoes

Add the drained macaroni to the turkey mixture in the skillet. Stir until well combined.

Mix Pasta and Turkey

Sprinkle 1 cup of shredded cheddar cheese and 1 tablespoon of grated parmesan cheese over the mixture. Stir until the cheese melts.

Add Cheese

Serve hot, garnished with additional cheese if desired.

Serve

Whole Wheat Macaroni

Ground Turkey

Onion, diced

Bell Pepper, diced

Diced Tomatoes (canned)

Italian Seasoning

Shredded Cheddar Cheese

Parmesan Cheese, grated

In a large pot, bring water to a boil. Add the cubed sweet potatoes and a teaspoon of salt. Cook for about 15-20 minutes or until they are fork-tender.

Cook the Sweet Potatoes

Drain the sweet potatoes and return them to the pot. Add butter, cinnamon, nutmeg, and brown sugar. Mash together until smooth and creamy. Adjust seasoning to taste.

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