Ingredients:

• 1 egg
• 1 tablespoon minced, cooked green beans
• 1 teaspoon shredded carrot (if you substitute other vegetables, avoid the ones with a lot of natural sugars) 
• 2 tablespoons baked chicken breast (no skin) minced
• 1/3 cup cooked brown rice (unrefined; wild rice is good)
• 1 tablespoon olive oil (good for preventing hair balls and constipation – common to diabetics)

Directions:

• Mix all of the ingredients thoroughly with a wooden spoon or in a blender/food processor.
• It’s important to get the rice mixed in well so that it can’t be picked out. (Diabetics need fiber and cats with kidney failure problems need to limit their protein intake so this serves two purposes.)
• Cook in a small Pyrex skillet over low heat, stirring and “chopping” constantly, until the egg is at least soft-set but done.
• Refrigerate in air-tight containers, such as Tupperware, Rubbermaid, or Zip-Lock baggies.
• Use within 36 hours (refrigerated).
• Stores well in the freezer in Zip-Lock baggies and can be thawed and warmed simultaneously in boiling water in the bag.

• 4 parts carbohydrate: Pureed barley flakes and/or baby food creamed corn
• 2 parts protein: Lightly broiled chicken or beef or raw organic egg yolk and cooked white- used with meat, not alone (you can also use baby food chicken)
• 1 part vegetable: Chopped or finely grated raw vegetable or vegetable juice- carrots, zucchini, and alfalfa sprouts are ideal
• 2 tablespoons Vita-Mineral Mix
• 2 teaspoons soft butter

Directions:

• Blend the above ingredients together and store in glass jar.

Each day mix the following into each meal or administer by dropper after the meal:

• 1/8 teaspoon mixed mineral powder
• 1/16 teaspoon Pet Tonic (a B vitamin and iron tonic available from the veterinarian) or 1/2 of a low-potency B complex capsule (10 mg level)
• 1/4 teaspoon or 1/2 tablet mixed digestive enzymes

Once a week give:

• 400 units of vitamin E (alpha tocopherol)
• A capsule containing 10,000 units vitamin A and 400 units vitamin D.

• 1 pound of minced or chunky lean meat: turkey, chicken heart etc. with a little liver from time to time.
• 1 cup of cooked rice or 1-1/2 cups 10 oz. Or cooked potatoes
• 1/2 cup oat or wheat bran or vegetables such as peas, beans, carrots and corn
• 1 teaspoon of vegetable oil
• 1, 800 mg of calcium, 1 tablespoon of bonemeal or 1 teaspoon of eggshell powder
• cat vitamins

Directions:

• Mix together and serve.

• 3 baby carrots, cooked until soft
• 16 oz canned tuna in olive oil, drained
• 2 oz cooked herring, skin removed
• 2 tbl whole grain bread crumbs or oatmeal
• 2-3 tbl grated cheese
• 2 tsp brewer’s yeast
• Several pinches of chopped catnip
• 1 egg, beaten
• 2 tbl tomato paste (not ketchup)

Directions:

• Preheat the oven to 350 degrees.
• Mash the carrots with the fish, bread crumbs or oatmeal, cheese, brewer’s yeast, catnip, egg and tomato paste to an even paste.
• Mold into small balls and put on a greased baking tray.
• Bake for 15-20 minutes, checking frequently: the fish balls should be golden brown and feel firm.
• Cool thoroughly.

• 1 cup chopped cooked chicken
• 1/2 cup cooked rice
• 1/2 cup chopped broccoli, cooked until tender
• 1/4 cup chopped carrot, cooked until tender
• Chicken broth

Directions:

• Process all ingredients in a food processor or blender with enough chicken broth to hold together.
• Store in an airtight container in the refrigerator.

• 1-1/3 cups (2/3 pound) ground chicken, turkey or lean heart
• 4 cups cooked white rice
• 4 eggs
• 2 tablespoons cold-pressed safflower, soy or corn oil
• 1,500 milligrams calcium
• 1/8 teaspoon iodized salt
• 1/8 teaspoon potassium chloride (optional, for a saltier flavor)
• 1 teaspoon parsley, finely grated carrot or other vegetable (optional)
• 5,000 IU vitamin A
• Taurine and other cat vitamins (about 5 days’ worth)
• 50 milligram level B complex (or 10 milligrams per day)
• 2,500 milligrams vitamin C (½ teaspoon sodium ascorbate)

Directions:

• Mix everything together in a large bowl.
• Serve raw if the cat will accept it.
• Otherwise, mix all but the vitamins together, bake about 20 minutes in a moderate oven and then wait until it cools to mix in the vitamins.
• Occasionally, substitute 1 to 3 teaspoons of liver for part of the meat.

• 2 oz finely ground beef
• 2 oz finely ground chicken
• 1 tbl canned thick chicken soup
• 2 oz whole grain bread crumbs or oatmeal
• 1 baby carrot, cooked until soft
• 1 egg
• 1/2 cup grated cheese 

Directions:

• Mash the meat and chicken with the soup then add the bread crumbs or oatmeal, mushy carrot and egg.
• Make into two small burgers and broil (leaving much rarer than you would for yourself).
• Sprinkle with grated cheese and broil again until the cheese is melted.
• Allow to cool until warm to the touch, and serve.

• 2 packages ground chicken (or turkey)
• 2-3 small carrots, cooked
• 2-3 cups macaroni (Cooked)
• 2 tablespoons vegetable oil
• Garlic 

Directions:

• Boil the macaroni until tender.
• Cook up the chicken in a frying pan.
• Mix everything together in food processor.
• Add the oil and the garlic.
• Mix well.

• 3 cups chicken broth
• 4-1/2 tbl flour
• 1/4 cup carrots –diced into small cubes
• 3/4 cup minced meat (cooked) pieces of fish- optional, but it would be better to use this (COOKED)

Directions:

• After the chicken broth has been made, allow it too cool for around 2 minutes.
• Add all the flour and mix.
• Some flour might not dissolve but this is absolutely no problem (It will when you heat the mixture later on).
• Heat broth and flour mixture on high heat until a thick creamy mixture is formed.
• Immediately add all other ingredients and pour all contents of this meal into the cat’s container.
• Allow it to set into jelly like substance with the carrots, minced meat and fish suspended in it.
• Serve to the cat.

• 1 small carrot peeled and grated
• 1/4 cup peeled and grated zucchini
• 1/2 cup chopped alfalfa sprouts
• 1 tsp. finely chopped parsley
• 1/8 cup chicken stock
• 1/4 tsp dried or fresh catnip

Directions:

• Combine veggies in a medium bowl.
• Add chicken stock and toss.
• Sprinkle with catnip and serve at room temperature.
• Store left overs in the refrigerator for up to 3 days.