Not sure what to do with all those Thanksgiving leftovers? Here's a receipe that will be sure to make your Golden one happy pup!
2 cups cooked turkey—cut up into small pieces
4 teaspoons grated cheese (your choice)
1 tablespoon parsley—freshly chopped
2 cups whole wheat flour
2 tablespoons brewer’s yeast
2 tablespoons vegetable oil
Combine turkey, cheese, parsley and mix well. Beat the eggs in a bowl and pour over turkey mixture. Add the flour, yeast, and oil. Stir until thoroughly mixed and all ingredients are coated. Drop into small lumps onto ungreased cookie sheet, parchment paper, or foil. Cook in a 350-degree oven for about 20 minutes, until brown and firm. Store in refrigerator or can freeze until ready to use.
Our celebrity golden chef - Eli.
HAPPY THANKSGIVING FROM EVERYONE AT G.R.I.N.!
The Photos from the 2014 Bark in the Park and Howl-O-Ween have been uploaded to the Photo Gallery. New features of the gallery allow you to Like a photo to Facebook, share the photo to Twitter, or Pin the phoro to Pintrest. We hope you all like the new functionality.
2014 Bark in the Park
6 cups chicken broth
3/4 pound ground beef, pork and veal
2 large eggs
1/3 cup chopped shredded carrots
1/3 cup freshly grated parmesan cheese
1/3 cup bread crumbs
1/4 cup finely chopped parsley
1 clove garlic, mashed into a paste
1/2 pound small whole wheat elbow macaroni
Directions: In a large, deep skillet or saucepan, bring the broth to a boil, then lower to a simmer. Meanwhile, in a bowl, combine the ground meat, eggs, carrots, cheese, bread crumbs, parsley and garlic paste. Form into 1-inch balls. Drop the meatballs into the broth and simmer until cooked through, about 5 minutes. Stir in the pasta and cook until al dente, 6 to 7 minutes. Let cool before serving to your pet!
From our celebrity chef - Miss Meggie!
ITS THAT TIME OF YEAR AGAIN! We are so excited for another Hearts for Paws campaign this year! All of the donations from the Pet People Avon Store will go towards G.R.I.N. Below you will find a flyer about the event, which will run from January 29th to February 14th. We look forward to your continued support!!!