Chicken Liver Meatballs

Chicken Liver Meatballs

Chicken livers are an excellent source of high quality protein and a rich source of Vitamins A, D and virtually all of the B vitamins. They are also relatively inexpensive so stock up and bake these easy meatballs.  I save a lot of time when making meatballs by using a cookie dough scoop.  They may not be perfectly round but Kirby doesn't seem to mind.

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Breakfast Muffins

This is something I bake once in a while for the girls at work but can be adapted for your dog. Kirby loves good food and these grain free muffins are always a nice change for him on those special mornings. I try to add eggs to his treats and meals when I can since they help maintain his shiny coat.

You can pick and choose the ingredients your pup likes best for the filling. For less calories try using turkey sausage. Kirby likes these made with real bacon bits too. Spinach is so good and so under utilized but any finely chopped veggie will work. Try different cheeses - mozzarella, Parmesan, goat, and feta. The possibilities are endless making this an easy favorite for both humans and canines.

Breakfast Muffins

Breakfast Muffins

Quick, easy, and you can choose the ingredients your pup likes best for the filling.

Yields: 12 muffins
Prep Time:
Cook Time:

Nutrition facts:
195 Calories, 140 Calories from fat
Total fat: 14.2g or 22% ( 5.1g saturated fat, 0.0g trans fat)


  • 1 lb mild ground sausage*
  • 1 cup chopped frozen spinach
  • 1/2 cup shredded cheddar cheese
  • 8 large eggs
  • 1/4 cup low fat or 2% milk
  • 1/4 teaspoon cayenne pepper
  • 1/2 tablespoon safflower oil
  • 1/4 teaspoon ground egg shell


  1. In a large pan cook the sausage. When almost cooked stir in the cayenne pepper. Drain well and place in a medium size bowl
  2. Finely chop the spinach and remove any excess moisture with paper towels.
  3. Mix the spinach and cheddar cheese into the meat.
  4. Evenly spoon this mixture into an oiled (I use olive oil spray) 12 cup muffin tin. If you are making this the night before, cover with foil and place in the refrigerator
  5. In a medium size bowl whisk together the eggs, milk, and oil. I then poured mine in a two cup measuring cup, covered with foil, and placed in the refrigerator.
  6. Pour an even amount of the egg mixture into each muffin tin. Throw some extra cheddar cheese on top if you want
  7. Bake at 350 degrees for 16 minutes. Remove and let cool.
  8. Run a flat knife around the edges to remove the muffins.

These muffins can be frozen. Just thaw and warm in the microwave for about 15 seconds.