Chipotle Shredded Beef

Ingredients

• 1 teaspoon canola oil

• 1 small onion, chopped

• 1 can (28 ounces) diced tomatoes, undrained

• 1/4 cup cider vinegar

• 1/4 cup chopped chipotle peppers in adobo sauce plus 2 teaspoons sauce

• 6 garlic cloves, minced

• 2 tablespoons brown sugar

• 2 bay leaves

• 1/2 teaspoon ground cumin

• 1/2 teaspoon paprika

• 1/2 teaspoon pepper

• 1/4 teaspoon ground cinnamon

• 1 boneless beef chuck roast (2-1/2 pounds)

• 5 cups cooked brown rice

• Shredded reduced-fat cheddar cheese and reduced-fat sour cream, optional

Directions

1. In a large skillet coated with cooking spray, heat oil over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Stir in tomatoes, vinegar, peppers with sauce, garlic, brown sugar, bay leaves and spices. Bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened.
2. Place roast in a 5-qt. slow cooker; add tomato mixture. Cook, covered, on low 8-10 hours or until meat is tender.
3. Discard bay leaves. Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with two forks. Return beef and cooking juices to slow cooker; heat through. Serve with rice. If desired, top with cheese and sour cream. Yield: 10 servings.

Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Healthy Dog Treats

Reprint from:  backtoherroots.com

Ingredients

• Cooking spray
• 2-1/2 cups whole wheat flour
• 1 cup wheat germ
• 1/2 cup ground flax seed
• 1 tablespoon honey
• 3 eggs
• 1/2 cup olive oil
• 1 cup water
• 1/2 cup applesauce
• 1/2 cup pumpkin puree

Instructions

1. Preheat oven to 350°. Coat a baking sheet with cooking spray and set aside.
2. In a large mixing bowl, combine flour, wheat germ, and flax seed. Set aside.
3. In another mixing bowl, combing honey, eggs, oil, water, applesauce and pumpkin puree until well combined. Pour into dry ingredients and stir until well-mixed.
4. Form into a disc and roll out on a well-floured surface until about 1/4″ thick. Using a cookie cutter, cut out shapes and place on prepared baking sheet about 1″ apart.
5. Bake in preheated oven for 25-30 minutes or until treats are very brown and very hard.
6. Let cool completely before giving them to your pooch to try out. Store in an airtight container out-of-reach of your puppy.

Pumpkin Dog Biscuits

Here is a Pumpkin Recipe that is healthy for them - Pumpkin Dog Biscuits
* Brown rice flour giv...es the biscuits crunch and promotes better dog digestion. Many dogs have touchy stomachs or allergies, and do not, like many people I know, tolerate wheat.

2 eggs
1/2 cup canned pumpkin
2 tablespoons dry milk
1/4 teaspoon sea salt
2 1/2 cups brown rice flour *
1 teaspoon dried parsley (optional)
Preheat oven to 350.
In large bowl, whisk together eggs and pumpkin to smooth. Stir in dry milk, sea salt, and dried parsley (if using, optional). Add brown rice flour gradually, combining with spatula or hands to form a stiff, dry dough. Turn out onto lightly floured surface (can use the brown rice flour) and if dough is still rough, briefly knead and press to combine.
Roll dough between 1/4 – 1/2″ – depending on your dog’s chew preferences, – and use biscuit or other shape cutter to punch shapes, gathering and re-rolling scraps as you go. Place shapes on cookie sheet, no greasing or paper necessary. If desired, press fork pattern on biscuits before baking, a quick up-and-down movement with fork, lightly pressing down halfway through dough. Bake 20 minutes. Remove from oven and carefully turn biscuits over, then bake additional 20 minutes. Allow to cool completely on rack before feeding to dog.

Makes up to 75 small (1″) biscuits or 50 medium biscuits