• 1-1/2 cups cooked chicken or turkey
• 1 large egg
• 2 Tbl. chicken broth
• 1 cup cornmeal
• 1/2 cup whole wheat flour

Directions:

• In a blender or processor whirl chicken, egg and broth until smooth.
• Scrape into bowl.
• Add cornmeal and 1/2 cup flour, stir until moistened.
• Cover dough and refrigerate at least 2 hrs.
• Then roll out 1/4 in thick on lightly floured board.
• Cut into 1/2 in squares or triangles.
• Scatter on 3 greased 12 x 15 baking sheets.
• Bake at 350 until golden (about 15 min.)
• Remove from oven, stir in pans and let cool.
• Refrigerate airtight up to 2 weeks, freeze for longer storage.
• Makes about 3 cups.

• 1 flour tortilla
• 1/8 cup chicken broth
• 1 cup ground chicken
• 1 teaspoon salt
• 1/8 cup of cream (low fat)
• Mixing bowl

Directions:

• Mix up ground chicken with chicken broth inside the mixing bowl.
• After these are mixed, pour the chicken onto the middle of the tortilla.
• Add 1 teaspoon of salt and 1/8 cup of cream on top of the chicken.
• Now roll up only two sides of the tortilla until they reach each other.
• Fold the other sides on top of the rolled up sides until they touch.
• Serve to your cat!

• 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.

• 1-1/2 cups whole-wheat flour
• 1-1/2 cups rye flour
• 1-1/2 cups brown rice flour
• 1 cup wheat germ
• 1 teaspoon dried kelp or alfalfa
• 1 teaspoon garlic powder
• 4 tablespoons vegetable oil
• 1 1/2 cups chicken broth or beef broth
• 1 pound ground chicken
• 1 to 2 tablespoons brewer’s yeast 

Directions:

• Preheat the oven to 350 degrees F.
• In a large bowl, combine the first six dry ingredients.
• Slowly add oil, broth and chicken, and mix well.
• On a lightly floured surface, roll the dough to a thickness of 1/8 inch then place it on a greased cookie sheet.
• Bake until golden brown.
• Cool then break into bite-size pieces.
• Place pieces in a bag with the brewer’s yeast and shake to coat them.
• Store the leftovers in an airtight container in the refrigerator.
• Makes 2 to 3 dozen pieces.

• 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.