Sunday, May 6, 2012

Beef Zuchinni casserole

1/2 pound ground beef (only 7% fat) hard to find 1/2 pound so buy the 1 pound and freeze half of it for another time!
2 teaspoons of thyme
1 tablespoon each of extra virgin coconut oil and extra virgin olive oil
2 green zucchinis
1 bag frozen carrots cooked in microwave
1 cut quinoa (rinse well before cooking)
1 clove garlic
3 tablespoons fresh parsley
1 egg
1/2 cup low fat cottage cheese
1 tablespoon flax seed
1/3 cup low sodium beef broth

Rinse the one cup of Quinoa very well to get all the bitter taste out of it and cook it in 3 cups of water for 30 minutes.  This is NOT the recommended cooking time on the box but the recommended cooking time for this particular grain for dogs. I am seeing this grain in my local Safeway now so it should be easy to find though you can substitute couscous if you can't find.

Shred the two washed zucchinis with a box shredder.  You can use a food processor but it gives my right boob a good workout! 

 Sautee the zucchini in the oils for five minutes and then add the diced garlic and cook until all in tender on medium heat.  Be careful, garlic can burn if cooked too high and it taste nasty then and even a dog won't eat it then!

Now cook the meat in the same pan that you cooked the zucchini and add the thyme.
Add the cooked quinoa to the cooked zucchini and then add the cooked beef breaking up all the clumps of beef to evenly distribute the beef.

Put the cooked carrots, garlic and parsley in the food processor (you can even put the beef in here)

Now mix everything up including the egg and cottage cheese and beef broth.

place it all in a well oiled pan and bake for 20 minutes in a 375 over

With my dinner casseroles, I measure out servings and freeze each serving.  This way I can give them an a variety of foods.  Bella is allergic to chicken and Snow is not crazy about fish, so that leaves turkey, lamb, beef, vegetarian and egg casseroles.

Asparagus omelet

1 tablespoon of extra virgin coconut oil
1 tablespoon of extra virgin olive oil
8 large eggs
one bunch fresh asparagus (I prefer the pencil size)

1 tablespoon of ground flax seed
1 medium sweet potato cooked in microwave
1/2 cup low fat ricotta

Melt the oils in a pan that can be put into the oven to bake later at 375.  I just open the jar of coconut oil 
and the dogs come running for a taste!

cut the asparagus small and cook in the oil for five minutes and then add the diced garlic and stir frequently on medium heat until the asparagus are tender.

  Then add the cooked sweet potato and mash in pan to eventually distribute. 

 In a bowl, scramble the eggs with ricotta and flax seed and add to pan.
Cook in oven for around 375 until it looks set.