This is my dog, Cody. We adopted this adorable guy at the rescue league as a pup, eleven years ago. He's a Shi-Poo, a Shitzu and Poodle mix. Pretty cute, huh? A few years ago, we found that he developed allergies and put him on a grain-free diet. But when the allergies didn't go away, the vet suggested a diet of exotic proteins plus veggies. And to our surprise, Cody loves salmon and his new salmon-flavored kibbles and treats. To round out his menu, I cook veggies on Sunday and refrigerate them for the week. He loves the veggies, too! So here's my recipe for Cody's Sauteed Veggies. And by the way, his allergies are much improved.
It's easy to prep all the vegetables first. Just peel and cut into a small chop.
Use a large skillet, this recipe just fits in a 12" skillet.
Stir to make sure the herbs, seasonings and V-8 juice are mixed in well.
CODY'S SAUTEED VEGGIES
enough for 1/2 cup for breakfast & dinner for 1 week
1 medium sweet potato
2 medium carrots
1 medium zucchini
1 medium yellow squash
1 Tbsp. olive oil
Sprinkle of salt
1/2 tsp each ground cumin, allspice, dried parsley
1/2 cup V-8 juice
1. Peel all vegetables and cut into a small chop. In a 12" skillet, add olive oil and heat. Add sweet potatoes and carrots to the pan and saute on med-low heat about 5 minutes. Add all squash and saute 5 minutes more. Add salt and herbs, toss to mix in with veggies. Add the V-8 juice and stir to mix well. Let cool and store in a covered container in the fridge.
Note: Cody weighs about 25 lbs., so we give him 1/2 cup for breakfast and dinner over his kibbles. The vet suggested that we add in 1 to 2 Tbsp. of cooked salmon.