MyLeague: Friends4Real

APPETIZERS

CREAMY GARLIC MUSHROOM AND BACON

Sent By: Tweetybird190421
Total Time: 55 minutes
Prep Time: 30 minutes
Cook time: 20 minutes
Oven Temperature: Broiler
Broil Time: 3-5 minutes

INGREDIENTS:
8 ounces bacon, cut in strips
2 tablespoons butter or margarine
26 ounces brown mushrooms, washed and dried
1 tablespoon olive oil
1/4 cup dry white wine or chicken broth
5 cloves garlic, finely chopped
1 1/2 cups heavy cream or evaporated milk
1 tablespoon fresh parsley, chopped
1 teaspoon fresh thyme, chopped
Salt and pepper, to taste
1/2 cup mozzarella cheese, shredded or grated
1/4 cup Parmesan cheese, shredded or grated

INSTRUCTIONS:
1. Fry the bacon in a large oven-safe skillet over medium heat until crispy.
2. Use a slotted spoon to transfer the bacon to a paper towel lined plate. Set aside.
3. In the same pan, melt the butter.
4. Add the mushrooms, drizzle with the oil and mix through, scraping up any browned bits from the bottom of the pan.
5. Fry for 2-3 minutes to lightly brown the mushrooms and release their juices.
6. Pour in the wine or broth and let reduce for 2 minutes, while occasionally stirring.
7, Preheat the broiler.
8. Add the garlic and stir thoroughly for a minute, until fragrant.
9. Add the cream and herbs. Reduce heat to low.
10. Gently simmer until tender, about 4-5 minutes and sauce is slightly thickened.
11. Season with salt and pepper.
12. Add the bacon and stir to combine all of the flavors together.
13. Top the mushrooms with the cheeses.
14. Broil until cheese is melted and bubbly and mushrooms are done to your liking, about 3-5 minutes.
15. Serve warm.

SALADS

COLORFUL SUPER FOOD BOWL

Sent By: RDRSS295
Total Time: 10 minutes
Serves: 4

INGREDIENTS:
3 tablespoons stone ground mustard
2 tablespoons organic maple syrup
1 tablespoon fresh ginger, grated
1 tablespoon garlic, grated
1 tablespoon hulled sesame seed, toasted
1/4 teaspoon cayenne pepper
1/4 cup apple cider vinegar
1/4 cup lemon juice
2 Cups kale, thinly sliced
2 Large carrots, peeled and grated
2 cups broccoli florets
2 cups red cabbage, thinly sliced
1 red bell pepper, seeded and thinly sliced
1 avocado, peeled and cubed
1 cup walnuts, chopped
1/2 cup cilantro or parsley, chopped
1/3 cup extra virgin olive oil
kosher salt, to taste
black pepper to taste

INSTRUCTIONS:
1. In a liquid measuring cup, combine the mustard, maple syrup, ginger, garlic,
sesame seeds, cayenne, apple cider vinegar, lemon juice, and olive oil.
2. Whisk until fully incorporated.
3. Season to taste with salt and pepper.
4. Add the kale, carrots, red cabbage, broccoli, bell pepper, avocado, walnuts,
and cilantro/parsley to a large serving bowl.
5. Pour desired amount of dressing over the vegetables and toss until everything is well coated.
6. Garnish with more toasted sesame seeds.

CUCUMBER TOMATO SALAD

Sent By: DJ
Total Time: 10 minutes
Serves: 8

Cucumber tomato salad is a light and refreshing side dish for any meal.

INGREDIENTS:
1 1/2 pounds (about 2 cups) tomatoes, diced
1 large (about 2 cups) English Cucumber, peeled, halved, and thinly sliced
1 Small (about 1/3 cup) Red Onion, sliced thin
5 large Basil Leaves, thinly sliced
3 tablespoons light flavored Olive Oil
1 1/2 tablespoons Balsamic Vinegar
1 teaspoon sugar
1/2 teaspoon Kosher Salt
1/4 teaspoon Black Pepper, freshly ground

INSTRUCTIONS:
1. Combine the tomatoes, cucumbers, onions (if desired), and basil in a bowl.
2. Drizzle with olive oil and vinegar.
3. Sprinkle with sugar, salt and pepper.
4. Stir well to coat.
5. Serve immediately or cover and refrigerate until ready to serve.
6. Enjoy!

MAIN COURSE

BACON WRAPPED CREAM CHEESE STUFFED CHICKEN BREASTS

Sent By: Tweetybird190421
Total Time: 40 minutes
Prep time: 10 minutes
Oven temp: 375F.
Bake time: 30 minutes
Serves 2

INGREDIENTS:
2 boneless, skinless chicken breasts
4 tablespoons cream cheese
1/4 cup pepper-jack cheese shredded
2 tablespoons green onion, chopped
2-4 pieces of bacon

KITCHEN TIP: One piece of bacon wrapped around each breast is enough,
but 2 pieces of bacon for each breast fully wraps the chicken and is outstanding.

INSTRUCTIONS:
1. Cut each chicken breast in half lengthwise.
2. Pound breast so it is about 1/4 inch thick.
3. Mix together softened cream cheese, green ions and cheese.
4. Put 1/4 of this mixture into the middle of each piece of chicken.
5. Starting at the long side, roll chicken breast up, keeping the cheese mixture to the middle.
6. Wrap 1 to 2 slices of bacon around the chicken, secure with toooth pick, if needed.
7. Place on baking sheet and bake for 30 minutes.
8. Broil topside for about 5 minutes to fully brown and crisp the bacon.
9. Turn chicken over and broil for another 3 minutes or so to crisp up the bottom side.

BEEF AND NOODLES

Sent By: GIANTSFAN19070
Total time: 6 hours and 5 minutes
Prep time: 5 minutes
Cook time: 6 hours
Serves: 4

INGREDIENTS:
1 pound stew meat (2 pounds for more servings)
1 package Lipton onion soup mix
1 package brown gravy
1 can cream of mushroom soup
1 small can mushrooms
1 can beef broth (use the soup can to measure it)
Egg noodles

INSTRUCTIONS:
1. Add the beef to a crock pot.
2. In a medium sized bowl mix the remaining ingredients together.
3. Add to the crock pot and stir to combine.
4. Cook on low for 6 hours

CHICKEN CASSEROLE

Sent By: GIANTSFAN19070
Total time: 25 minutes
Prep time: 15 minutes
Oven Temp: 400 F,
Bake time: 10 minutes
Serves: 4

INGREDIENTS:
8 chicken tenders
3 cans cream of chicken soup
2 cans milk
shredded cheddar cheese
2 bags of california mix (broccoli/cauliflower mix)
1 can crescent rolls

INSTRUCTIONS:
1. Preheat oven to 400 F.
2. Add a little butter to a frying pan.
3. cut the chicken into bit size pieces.
4. Season the chicken with your choice of seasonings.
5. Brown the chicken on both sides.
6. While the chicken is cooking, cook your vegetables.
7. In a bowl mix the soup and milk and mis well.
8. Add cooked veggies and chicken to soup mixture.
9. Pour into a baking dish and sprinkle thc cheese on top.
10. Put the crescent rolls on top.
11. Bake about 10 minutes or until the crescent rolls are cooked.

CHICKEN POT PIE

Sent By: BECKY
Total time: 1 hour
Prep time: 10 minutes
Oven Temp: 375 F,
Bake time: 50 minutes
Serves: 12

INGREDIENTS:
1 pound fusilli pasta
4 tablespoons unsalted butter
1 tablespoon olive oil
1 cup diced onion
1 cup diced carrot
2 teaspoons kosher salt
2-3 boneless, skinless,chicken breasts cut into 1/2 inch bite size pieces
2 1/2 teaspoons dried Italian seasoning
1/4 teaspoon fresh ground black pepper
1/4th cup all-purpose flour
3 cups chicken stock
1 cup heavy cream
1 1/2 cups frozen peas
8 ounces cream cheese, room temperature, cut in 1 inch pieces
2 cups shredded cheddar cheese

INGREDIENTS FOR CRACKER CRUMB TOPPING
3 tablespoons melted butter
1 1/2 cups crushed butter crackers

INSTRUCTIONS:
1. Preheat oven to 475 F.
2. Cook the pasta according to package directions from al dente.
3. Once cooked drain the pasta and set aside.
4. Heat the butter and olive oil in an 8 quart Dutch Oven over medium heat.
5. Once melted add the onion, carrot and 1 teaspoon salt.
6. Saute until the onion is tender and the carrot is crisp tender, 3-5 minutes.
7. Add the chicken, 1 teaspoon salt, Italian seasoning and pepper.
8. Saute until the chicken is fully cooked, 4-6 minutes.
9. Sprinkle the flour over the cooked chicken and vegetables.
10. Stir and cook the flour until it turns slightly golden and begins to stick
to the bottom of the pan, 1-2 minutes
11. Slowly add the stock while stirring and scrapping any browned bits off the pan,
followed by the heavy cream.
12. Continue to stir and heat until it is simmering.
13. Add the peas, cream cheese and cheddar cheese.
14. Stir until the cheeses are melted, 2-3 minutes.
15. Remove from the heat and fold in the prepared pasta.
16. Combine the crushed crackers and butter. Sprinkle the mixture over the casserole.
17. Bake for 20-30 minutes or until the casserole is bubbling.
18. Remove from the oven and allow the casserole to rest for 10 minutes before serving.

CREAMED CHIPPED BEEF ON TOAST

Sent By: Tweetybird190421
Total time: 20 minutes
Prep time: 10 minutes
Cook time: 10 minutes
Serves: 4

INGREDIENTS:
4 tablespoons butter or margarine
1/4 cup all-purpose flour
3 cups milk
1/2 teaspoon ground black pepper
8 ounces dried chipped beef, thinly sliced

INSTRUCTIONS:
1. Melt the butter in a medium saucepan over low heat.
2. Add flour and whisk until smooth.
3. Add the milk a little at a time, whisking well after each addition.
4. Bring to a boil over medium-high heat and cook, stirring until thickened.
5. Stir in the beef and cook until it's warmed through.
6. Serve over toast of your choice.

HOMEMADE MACARONI AND CHEESE

Sent By: tweetybird190421
Total Time: 15 minutes
Prep Time: 5 minutes
Cook Time: 10 minutes
Serves 4-6

INGREDIENTS
1. 1/4 brick of Velveeta
2. 1/8 cup milk
3. 1/8 cup butter/margarine
4. 2 cups macaroni noodles

INSTRUCTIONS:
1. Cook noodles according to package directions in a medium to large pot. Drain.
2. Meanwhile, slice the Velveeta in slices.
3. Melt the Velveeta, milk and butter in the pan used for the noodles.
4. Stir in the noodles.
5. Add salt and pepper, if desired.
6. Enjoy!

MEATBALLS

Sent By Giantsfan19070
Total Time: 8 hours, 20 minutes
Prep Time: 20 minutes
Cook Time: 8 hours
Serves 8-10

INGREDIENTS FOR THE MEATBALLS
1. 2 pounds ground hamburger (or ground meat of your choice)
2. 2 eggs
3. 1 envelope of Lipton Onion Soup Mix
4. 1 teaspoon of garlic powder
5. 1 1/2 cups Italian bread crumbs

INSTRUCTIONS:
1. Mix all ingredients together.
2. If it is too dry add a little milk but just enough to hold it together.
3. Roll the meat mixture into balls. Set aside.

INGREDIANTS FOR THE SAUCE
1. 3 large can of crushed tomatoes in thick puree
2. 1 small can of tomato paste
3. 4 to 8 ounces of diced onions
4. garlic powder, optional (the meatballs have it in them)
5. 1 teaspoon oregano

INSTRUCTIONS:
1. Mix 2 cans of the tomatoes and the tomato paste in a blender until they turn into a puree.
2. Add that to your crock pot.
3. Add the meatballs.
4. Cook on low for 8 hours.
5. 1/2 hour before the meatballs are done taste them.
6. If they taste bitter then add 1 teaspoon of sugar and finish cooking.

MEATBALLS

Sent By jetmyx
Total Time: 8 hours, 20 minutes
Prep Time: 20 minutes
Oven Temperature: 350°F
Cook Time: 25 minutes
Serves 5-6

INGREDIENTS FOR THE MEATBALLS
1. Finely minced beef
2. 1 package french onion soup mix
3. 1/3 cup dried bread crumbs
4. 2/3 cup evaporated milk
5. 1 tablespoon chopped parsley
6. 1 tablespoon oil

INSTRUCTIONS:
1. Put beef in a bowl and break up with a fork.
2. Combine onion soup and breadcrumbs in another bowl.
3. Add milk and stir well.
4. Leave to soak for 5 minutes.
5. Blend in parsley and add to beef.
6. Blend all ingredients until combined.
7. Lightly pack into a muffin tin, mounding mixture over the tops.
8. Brush tops with oil.
9. Bake for 25 minutes or until done.
10. Serve with your favorite sauce and vegetables.
11. You can serve cold packed for lunches.

NO SUGAR GINGER BEEF AND BROCCOLI

Sent By RDRSS295
Total Time: 25 minutes
Prep Time: 5 minutes
Cook Time: 20 minutes
Serves 3

INGREDIENTS
1 ½ pounds lean beef, such as flank or sirloin, sliced
1 tablespoon arrowroot powder or cornstarch
3 green onions, diced
1-2 cloves garlic, minced
1 large red bell pepper, seeded and sliced
3 cups chopped broccoli or broccolini
green onions for garnish, optional
sesame seeds for garnish, optional

INGREDIENTS FOR THE SAUCE
1 cup chicken broth
¼ cup low sodium soy sauce f
½ tablespoon minced fresh ginger
1 tablespoon arrowroot powder
3 tablespoons avocado oil

INSTRUCTIONS:
1 Toss beef in arrowroot or cornstarch.
2. Set a wok or carbon steel pan on high heat.
3. Once hot, add oil and the beef.
4. Cook until sear marks appear, about 5 minutes.
5. Then remove from the skillet and set aside.
6. Reduce the skillet to medium heat.
7. Add oil, green onion and garlic. Cook until fragrant, about 2 minutes.
8. Add the bell pepper and sear together for another 2 minutes.
9. Add chopped broccoli.
10. Cover the pan and let the veggies soften for 2 to 3 minutes.
11. Mix together the ingredients for the sauce.
12. Add the beef to the pan and toss together.
13. Pour in the sauce and once it starts to bubble,
14. Stir immediately and continuously so the sauce doesn’t get slimy.
15. Garnish with green onions and sesame seeds.
16. Enjoy with your choice of brown rice, jasmine rice or cauliflower rice.

SLOP IN A POT

Sent By GIANTSFAN19070
Total Time: 6 hours and 10 minutes
Prep Time: 10 minutes
Cook Time: 6 hours
Serves 4

INGREDIENTS
3 Boneless chicken tenderloins
3 Sausage links
3 Small cans of diced tomatoes
1 or 2 cans of any kind of beans you like (I prefer kidney)

INSTRUCTIONS:
1. Cut chicken into bite size pieces (if you like a lot of meat add more.
2. Uncase the sausage and cut into bite size pieces.
3. Add to crock pot.
4. Add the tomatoes.
5. Drain the beans and add to crock pot.
6. Mix it all together and cook on low for about 6 hrs.

Serve over rice or any kind of pasta.

SPAGHETTI WITH SPINACH AND SUN-DRIED TOMATOES

Sent By RDRSS295
Total Time: 20 minutes
Prep Time: 15 minutes
Cook Time: 10 minutes
Serves 4

INGREDIENTS
5 ounces baby spinach, coarsely chopped
8 ounces whole-wheat spaghetti (or regular spaghetti)
1/2 cup slivered oil-packed sun-dried tomatoes, PLUS 1 tablespoon oil from the jar
1/2 cup halved and thinly sliced onion
3 cloves of garlic, minced
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 cup low sodium vegetable or chicken broth
1/2 cup sour cream
1/2 cup parmesan cheese
1 tablespoon unsalted butter

INSTRUCTIONS:
Place spinach in a large colander in the sink.
Bring a large saucepan of water to boil over high heat.
Add spaghetti and cook according to package directions.
Drain the pasta over the spinach.
Meanwhile, heat sun-dried tomato oil in a large skillet over medium heat.
Add onion and sun-dried tomatoes; cook, stirring until softened, about 3 minutes.
Add garlic, crushed red pepper, salt and pepper; cook stirring for 1 minute.
Increase heat to medium-high.
Add broth; cook, stirring, until reduced by about half, about 2 minutes.
Stir in sour cream, parmesan cheese and butter.
Add the spaghetti and spinach; toss to coat well.

DESSERTS

ECLAIR CAKE

Sent By: Giantsfan19070
Total Time: 45 minutes
Prep Time: 20 minutes
Oven temp: 400
Bake time: 25 minutes
Yields: 12 servings

INGREDIENTS
1 cup water
1/2 cup butter/margarine
1 cup all-purpose flour
4 large eggs

INGREDIENTS FOR FILLING
1 (8 ounce) package cream cheese, softened
1 (5.1 ounce) box instant vanilla pudding
3 cups whole milk

INGREDIENTS FOR TOPPING
1 (8 ounce) container cool whip
chocolate syrup

INSTRUCTIONS:
1. Preheat oven to 400. Lightly grease a 9x13 inch glass pan
2. FOR THE ECLAIR CRUST: in a medium saucepan, melt the butter and water over medium heat and bring to a boil.
3. Remove from heat. Stir in the flour.
4. Mix in 1 egg at a time, mixing completely before adding another one.
5. Spread the mixture in the pan, covering the bottom and sides completely. Mixture will be very wet.
6. Bake for 30 to 40 minutes or until golden brown, (check it occasionally - you don't want to overcook it.
7. Remove from oven and let cool (don't touch or push bubbles down).
8. FOR THE FILLING: Whip cream cheese in a medium bowl.
9. In a separate bowl, make the vanilla pudding by beating the pudding and milk for 3 minutes with an electric mixter.
10. Put the pudding ib the fridge and let it set. Make sure the pudding is thick before mixing it with the cream cheese.
11. Slowly mix the pudding and cream cheese until there are no lumps.
12. Put it in the fridge and let it cool completely.
13. When the crust is completely cooled, pour the filling in it, spreading to cover bottom crust.
14. Top with cool whip however thick you want it.
15. Serve with a drizzle of chocolate syrup over it.

ECLAIR CAKE

Sent By: Giantsfan19070
Preparation Time: 10 minutes
8 Servings

INGREDIENTS:
1 family size package of instant vanilla puddling
3 cups milk
1/2 container of cool whip
1 box of graham crackers
1 containter of chocolate frosting

INSTRUCTIONS:
1. Make the vanilla pudding according to the package directions.
2. Mix about half the container of cool whip into the pudding.
3. Lay a layer of graham crackers on the bottom of an 8x8 or 9x9 dish.
4. Scoop about half of the pudding mixture on top of the graham crackers.
5. Put another layer of graham crackes on top.
6. Scoop the other half of the pudding mixture on top of the graham crackers.
7. Lay one more layer of graham crackers on top.
8. Spread the frosting on top (you can microwave it about 20 seconds to make it easier to spread).
9. Cover and refrigerate for 8 hours or overnight.

FOR YOUR PETS

DOG CUPCAKES

Sent By: Tweetybird190421
Total Time: 1 hour
Preparation Time: 10 minutes
Oven Temp: 350F.
Bake Time: 24 minutes
12 Servings

INGREDIENTS:
2 cups whole wheat flour
2 teaspoons baking soda
2 eggs
1/2 cup peanut butter
1/2 cup coconut oil, fully melted
1 cup milk
1 banana, sliced
1/3 cup honey
2 cups carrots, shredded
small size milk bones, for garnishing

FROSTING
1/2 cup plain Greek yogurt
1/4 cup applesauce
1/4 - 1/2 cup peanut butter
1/4 cup plain pumpkin puree (not pumpkin pie spice)

Making Doggie Cupcakes at home is an easy and cost-effective way to ensure that your canine remains healthy while consuming a special treat.
Each delicious dog approved dessert is piled high with pup-friendly frosting and topped with a treat!
Homemade Dog Cupcakes are pup-approved food to feed your favorite furry baby, filled with human-grade,
wholesome, easily dog-digestible ingredients, including pumpkin, peanut butter, applesauce, carrots, banana, and yogurt.
The perfect way to pamper your pup! These healthy pupcakes take only 10 minutes for pet parents (and kid helpers) to prepare;
All crowned with a fluffy pumpkin peanut butter frosting and topped with a dog treat.

HOW TO STORE HOMEMADE DOGGIE CUPCAKES:
TO STORE: Store any leftover cupcakes in an airtight container in the refrigerator for 3-4 days.
TO FREEZE: These cupcakes freeze well, though I recommend freezing them unfrosted.

TIPS FOR MAKING THE BEST DOG CUPCAKES:
Each dog can react differently to any type of new treat that hits their belly. This is important to note when serving your pup something new for the first time.
Serve your pup one treat within 24 hours to see how their belly responds before giving them multiple.
Be sure to use whole wheat flour in this recipe, not all-purpose. The frosting consistency in this recipe should be similar to actual frosting.
The frosting will have a light orange tint to it and the cupcakes will have a light brown coloring. You will not have very much frosting left over in this recipe.
These cupcakes are very moist on the inside. These cupcakes will bake up, creating the classic cupcake look with a larger dome.
Tested and approved by doggos.

SUBSTITUTIONS AND ADDITIONS:
Pick Your Peanut Butter: You can use any non-natural peanut butter or natural peanut butter
BUT DO NOT substitute almond butter or any other nut butter, as most nuts are toxic to dogs.
Tasty Toppings: Feel free to decorate your puppy cupcakes with your pet’s favorite toppings.
Sprinkle on some kibble or cover your pupcake with crushed Dog Treats.
Pick Your Puree: You can replace the pumpkin puree with pureed sweet potato or defrosted frozen butternut squash,
although the consistency will be thicker and may require some liquid.

INSTRUCTIONS FOR THE PUPCAKES:
1. Preheat the oven to 350°F
2. Prepare a 12-cup muffin tin with non-stick cooking spray.
3. In a medium mixing bowl, mix together the whole wheat flour and baking soda.
4. Mix well and set aside.
5. In a large mixing bowl using an electric hand or stand mixer, mix together all other cake ingredients except for the milk bones.
6. Blend until smooth.
7. Add the dry mixture and mix until fully incorporated.
8. Pour cupcake batter into the muffin tins, filling the cups up nearly to the top.
9. Place inside the oven and cook for 22-24 minutes.
10. When done, allow the cupcakes to cool completely inside the muffin tin.
11. When the cupcakes are at room temperature, prepare the frosting.

INSTRUCTIONS FOR THE FROSTING:
1. Add all frosting ingredients to a small mixing bowl and blend well using a fork.
2. Mix until the frosting is thick, clump free, and falls off the fork very slowly.
3. Apply the frosting to the top of the cupcakes using a butter knife or frosting bag.
4. Garnish with a milk bone if desired.
5. Serve to your favorite fur baby!

HOMEMADE SOFT DOG FOOD

Sent By: Tweetybird190421
Total Time: 1 hour
Preparation Time: 45 minutes
Cook Time: 30-45 minutes
Yields: 21 meals (depending on size)

INGREDIENTS:
1 pound (your choice of one) ground lamb/bison/chicken/turkey
1 small bag frozen or 1 fresh sweet potato, grated or diced
1 small bag frozen or 1 cup fresh green beans
1 small bag frozen mixed peas and carrots, or 1 cup each, diced
1 small bag frozen or 1 fresh zucchini, grated or diced
1 small bag frozen or 1 cup fresh spinach, cut up
1 cup frozen/fresh cranberries
1 cup frozen/fresh blueberries
2-4 fresh bananas, peeled and diced
1 cup frozen/fresh strawberries, diced
1 can pure pumpkin (not pumpkin pie)
2-4 hard boiled eggs, diced
2 cups brown rice (instant or long cook)

INSTRUCTIONS:
1. In a medium pot start the brown rice according to package directions.
2. In a large pot add the sweet potato, green beans, peas, carrots, zucchini and cover with water.
3. Bring to a boil, cover, lower heat to medium and boil for 30 minutes. Drain.
4. To another pot add the cranberries and blueberries and cover with water.
5. Bring to a boil, cover, lower heat to medium and boil for 30 minutes. Drain.
6. To a small pot add the eggs, cover with cold water and cover the pot.
7. Bring to a boil, lower heat to medium and boil for 10 minutes. Drain and peel.
8. In a large mixing bowl add the pumpkin, strawberries and bananas. Mix together. Set aside.
9. In a medium frying pan cook the meat until no pink remains (you don't need to drain it).
10. When the meat is almost cooked add the spinach and finish cooking.
11. When everything is cooled mix all remaining ingredients into the mixing bowl with the fruit.
12. Portion out in containers or zip lock baggies what you would feed in 1 meal.
13. It may take a few days to portion it out correctly according to how much your dog/cat eats.
14. Put 1 meal in the refrigerator and the rest in the freezer.
15. As you use the 1 in the refrigerator put 1 from the freezer in the refrigerator for the next day.

ID No.	TD Name [Completed Tourneys]	Type	Format	Winner
Tuesday September 15, 2026
11947493	Giantsfan19070 [1968]	S.S.	1 vs 1	jeff179120
11947491	Giantsfan19070 [1967]	S.S.	2 vs 2	tweetybird190421 donkeyk1021
11947490	Giantsfan19070 [1966]	S.S.	1 vs 1	froggy929147
11946979	Giantsfan19070 [1965]	S.S.	1 vs 1	spadeviolet
11947482	spadeviolet [40]	S.S.	1 vs 1	peter13
Monday September 14, 2026
11947275	sjaefamily [1182]	S.S.	1 vs 1	froggy929147
11947274	sjaefamily [1181]	S.S.	1 vs 1	froggy929147
11947273	sjaefamily [1180]	S.S.	1 vs 1	Micmon224
11947272	sjaefamily [1179]	S.S.	1 vs 1	KalynP
11947151	donkeyk1021 [319]	S.S.	1 vs 1	spadeviolet
11947335	spadeviolet [39]	S.S.	1 vs 1	happylady07p
11947333	spadeviolet [38]	S.S.	1 vs 1	No Winner
11947338	spadeviolet [37]	S.S.	1 vs 1	No Winner
Sunday September 13, 2026
11947146	KalynP [970]	S.S.	1 vs 1	happylady07p
11947145	KalynP [969]	S.S.	1 vs 1	Giantsfan19070
11947144	KalynP [968]	S.S.	1 vs 1	No Winner
11947218	spadeviolet [36]	S.S.	1 vs 1	bigdogmxxvi12
11947163	bigdogmxxvi12 [1056]	S.S.	1 vs 1	No Winner
11947162	bigdogmxxvi12 [1055]	S.S.	1 vs 1	happylady07p
11947161	bigdogmxxvi12 [1054]	S.S.	1 vs 1	peter13

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Tweety190421 (CO-HA)
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