A Gaggle of Girls
I'm a divorced mom of 3 gluten-free daughters. We've outgrown dairy, soy, egg, and corn allergies, but still deal with a berry allergy in my youngest.
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Archive for the ‘entrees’ Category

postheadericon Chicken Rattatouille

First of all, just to clarify, Ratatouille is a vegetable dish of Italian origins usually involving eggplant, tomato, and other vegetables. There is no rat involved. That was the first thing my children asked, so I wanted to declare it up front. :)

This recipe was inspired by a recipe in the wonderful The Silver Spoon cookbook. I’ve changed pretty significantly to fit with our family’s eating preferences and requirements. It isn’t a completely authentic Ratatouille, but as long as you have some zucchini, tomato, and eggplant in it, play with the other ingredients – whatever you can get your hands on!

This recipe turned out to be a delicious gfcf, gluten free, family-friendly recipe! It is also a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and South Beach phase 1 safe recipe.

Chicken Ratatouille


  • 1 medium onion, diced

  • 3 cloves garlic, minced
  • 1 shallot, minced (optional)
  • 2 stalks celery, diced (optional)
  • 2-3 zucchini or summer squash, cut into cubes
  • 1 medium eggplant, peeled and cut into cubes
  • 2 bell peppers, cut into slices (optional)
  • 2 portabello mushrooms, cut into cubes (optional)
  • 4 tomatoes, peeled, quartered, and seeded OR 1 28 oz can diced tomatoes
  • 1-2 lbs chicken, cut off the bone and into cubes
  • 1/2 tsp oregano
  • olive or canola oil to coat bottom of pan
  • Splash of wine (optional)
  • pinches of kosher salt and grinds of pepper to taste

Prepare all the vegetables and chicken. Place the peeled and cubed eggplant in a colander and sprinkle with kosher salt. Let sit for about 30minutes while you do everything else.

Find a large skillet (I think mine’s 12-14 inches), and cover the bottom of the pan with your cooking oil of choice. Bring pan and oil to medium heat, then add the onion, garlic, shallot, and celery. Once that’s sizzling, add the chicken, and stir for a few minutes until it is browned.

Add the vegetables, except the tomatoes (be sure to rinse the salt off the eggplant first!) to the chicken & onion mixture. Stir to combine and sauté for a few minutes.

Chicken Ratatouille over penne

Add the tomatoes and some of their juice. Splash in the wine, and add the salt, pepper, and oregano. Bring to a boil, then cover and reduce heat to medium low. Let simmer for about 20 minutes, until vegetables have softened and meat is cooked through.

Serve with brown rice noodles (South Beach Phase 2) or spaghetti squash (South Beach Phase 1).

postheadericon Taco Meatloaf

This one is gobbled down by everyone! It can also be shaped into a person, using added salsa and olives as decorations for halloween…

This is a delicious gfcf, gluten free recipe! It is also a wheat free, dairy free, egg free, tree nut free, peanut free, fish free, shellfish free, top 8 allergen free, and corn free recipe. This recipe is safe for South Beach phase 1. The refried/mashed beans hold the meatloaf together without needing any egg.

Meatloaf Man


  • 2-3lbs ground meat (lean beef or turkey)

  • 1 14oz can pintos, mashed, or refried beans
  • 1 10oz can Rotel diced tomatoes & green chilis (or another brand), drained
  • 1 onion, diced (optional)
  • 3+ cloves garlic, minced or pressed (optional)
  • pinch or two of Kosher salt
  • about 1 tsp each of chili powder and cumin

Preheat oven to 350

Saute onion and garlic in a small saucepan (if you are using them).

In a large bowl, mix together the mashed beans and the Rotel. Add the onion/garlic mixture. Add the salt & spices, mix well. Add meat and combine.

Place in a lightly oiled glass baking pan or some other vessel. Bake for about an hour, or until it is no longer pink in the center. As you can see from the above picture, you can mold it into shapes. We made one for Halloween, too. Use your imagination!

Serve with salsa, avacado/guacamole, and olives. Folks who can do corn/carbs can eat it with tortilla chips, too.

This is great with a large salad!

postheadericon Scrambled Sausage Brunch

This has been a staple weekend lunch/light dinner for us since we started eating meat


a little olive oil
about 1 1/3 lb sweet italian turkey sausage (the kind that isn’t already cooked)
1 medium onion, chopped
2+ cloves garlic, minced/pressed
half a bell pepper, if available, chopped
1 pkg sliced mushrooms (we like baby bellas especially)
1 14oz can beans
baby spinach
pinch salt
oregano, basil, etc as desired


In a large saute pan, heat the olive oil and start the onion, garlic, mushrooms & bell pepper. start sauteing them.

Squeeze the sausages out of their casings and start mushing them up and cooking them with the veggies. Add salt and spices.

When the sausage is no longer pink, add the beans to heat, and right before serving add the spinach and cook until wilted.

Serve all mixed together. yum!

postheadericon Super Easy Salsa Fish


  • Enough whitefish (we used haddock) to serve your family

  • prepackaged salsa

Preheat oven to 350. Oil a glass baking dish. Put the fish in (1 layer). Spoon salsa on top of the fish.

Bake for 10 min, check for doneness. Bake until fish flakes off.

We served with a steamed or roasted vegetable and salad.

postheadericon Crock Pot Roasted Chicken

I’m almost embarrassed I have this on my site, but it’s a great way to cook a chicken without having to think about it! More and more store-bought rotisserie chickens contain gluten and dairy, so this is a good recipe to reference.

Put a little liquid (1-2 TBS or so) in the bottom of the crock pot (olive oil, soy sauce, OJ, wine, whatever)
Place roaster chicken in crock pot
Add onions, garlic, seasonings, etc to match liquid.

Cook on low for about 8 hours.

If you can, drain the liquid out about halfway through, or the bottom will get soupy. It’s still good, but it won’t stay connected to the bird.

Save the bones for broth!

postheadericon Asian Chicken Packets

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, and South Beach phase 1 safe recipe.


  • 1/2 cup wine-on-hand

  • 1/4 c GF low-sodium soy sauce/tamari
  • 3 tsp toasted sesame oil
  • 1 bunch chopped scallions
  • 1 1/2 tsp grated fresh ginger
  • 3+ cloves minced/pressed garlic
  • 5-6 boneless/skinless chicken breast halves, cut into strips
  • snow peas (about 10 oz), with ends chopped off
  • 2 heads broccoli, cut into florets
  • 1 small can water chestnuts, sliced

Preheat oven to 450. Mix wine, soy sauce, oil, scallions, ginger, and garlic in a small bowl. Mix chicken and veggies in a large bowl, and toss with sauce until coated.

Make 5-6 packets out of sheets of heavy duty aluminum foil, and put on baking sheet(s). Divide chicken and veggies into equal portions and put in packets. crimp the sides, and pour any sauce into each packet, then double-fold the tops.

Bake for 15-20 minutes. Open packets at the table, and pour the sauce into ramekins for dipping.

Serve with veggies and for those not on South Beach, brown rice.

postheadericon Savory Pocket Pies and fillings

First, make 1 batch (or a double batch) of the Pie Crust. Additionally, I recommend the cupcake-size foil tins to help support the pocket pies.

Then, choose your filling(s), and prepare those while the Pie Crust rests and chills. Each filling is designed to fill 6-8 pocket pies.

Pie Fillings

BBQ Pork

  • 3/4 lb boneless pork, diced

  • splash cooking oil
  • pinch kosher salt
  • 1/3 onion, 1 clove garlic, 1/3 bell pepper minced very fine or processed in a food processor
  • a few squirts bbq sauce

Using a small fry pan over medium heat, heat the oil and add the pork and vegetables. Stir frequently and cook until veggies are tender and pork is cooked through. Remove to a bowl and let cool.

Sausage filling

  • 3/4 to 1lb italian sausage, NOT precooked

  • 1/3 onion, 1 clove garlic, 1/3 bell pepper minced very fine or processed in a food processor
  • splash cooking oil

Using a medium skillet, heat the oil on medium and add the vegetables. Squeese the sausage out of its casing. Stir frequently and break up the pieces of sausage. Cook until sausage is cooked through and veggies are tender.

Beef filling

  • 3/4 lb beef, diced (whatever is on sale – thin stir fry strips work well)

  • 3 splashes balsamic vinegar
  • 2 TBS tomato sauce
  • 1/3 onion, 1 clove garlic, 1/3 bell pepper minced very fine or processed in a food processor
  • splash cooking oil

Heat oil over medium heat. Add beef and veggies. Stir while cooking. When food is almost cooked through, add balsamic vinegar & tomato sauce. finish cooking. Move to a bowl to cool before making pocket pies.

Pepperoni Pizza filling

  • 1 pkg presliced pepperoni

  • 1/2 cup tomato sauce (you may not use this much

Place both items near where you will be assembling the pocket pies. When filling a pie, lay 6-8 pieces of pepperoni inside teh pie, then 1 teaspoon of sauce on top of the pepperoni.

Ham Filling

  • 1 pkg presliced ham

  • bottle of bbq sauce (you will only use a little bit per pie)

Place both items near where you will be assembling the pocket pies. When filling a pie, lay 2-3 slices of ham inside the pie and top with a squirt of bbq sauce.

Use whatever else your family likes or has laying around the house or happens to be on sale that week – about 3/4lb meat makes about 8 pocket pies.

postheadericon Oven-Fried Chicken

I finally figured out the trick to getting this crispy and brown! Yay me!

Preheat your oven AND your 9×13ish metal pan (or glass pan lined with aluminum foil) to 450F I line my pan with Reynolds Release so the food doesn’t stick to the pan. you could also oil it.

This recipe is gluten, dairy, soy, egg, and corn free, depending on the ingredients you choose.

Oven Fried Chicken

  • 8 chicken thighs, or thighs and drumsticks, enough to fit easily in the pan you chose above

  • about 1 cup breadcrumbs (we use Gillians gluten/dairy free breadcrumbs, but you could use your own or whatever works for you)
  • 1 tsp kosher salt
  • 2 tsp Italian seasoning

In gallon-sized zip-top bag, mix the breadcrumbs and seasonings. Pat dry the chicken.

Place a few chicken pieces in the bag at a time and shake well. Make sure they are not gummy, so shake off excess breading before placing the breaded chicken on a plate. Repeat until all chicken is breaded.

Very carefully pull the pan out of the oven. Very carefully, add the chicken, skin side down.

Set timer for 30 minutes. Walk away from the chicken. After 30 minutes, turn it over, and then bake until done.

Super easy and super yummy. We like this paired with Lemon Risotto to cleanse the palate, and a salad.

postheadericon Garlic Lime Chicken

or Garlic Lemon chicken, depending on which type of citrus fruit/juice you have around the house.
Garlic shake seasoning
Garlic Shake Seasoning
Mix together the following spices in an empty spice jar to shake on the chicken: (you will have plenty left over for the next few times you make this)

  • 1 TBS salt

  • several grinds black pepper
  • 1/2 tsp cayenne pepper
  • 1 1/2 tsp Tony Chachere’s Cajun seasoning (or you could increase the cayenne)
  • 2 TBS garlic powder or dehydrated roasted garlic
  • 1 TBS dried minced onion
  • 1 TBS thyme

shake until completely mixed

Garlic Lime/Lemon chicken

  • Garlic Shake Seasoning

  • 3-4 cloves garlic, minced or pressed
  • 2-3 lbs boneless, skinless chicken breasts or thighs
  • 3-4 TBS olive oil
  • 1/2 cup chicken broth (can sub water if needed)
  • 1/4 cup lime juice (can sub lemon juice if needed)

Cut the chicken into 1-2 inch pieces.

In a large skillet, warm the olive oil over medium heat. Add the garlic and chicken. Shake the Garlic Shake Seasoning on top of the chicken, and stir so the Shake has hit both sides of the chicken.

Cook over medium to medium-high heat until the chicken is browned and no longer pink in the middle (about 10 minutes). Remove chicken from pan, and cover to keep warm.

Deglaze the pan with the chicken broth & lime juice. Stir over medium heat and get the yummy browned bits from the bottom of the pan. Keep stirring until the sauce has reduced. Add the chicken back into the pan and stir to coat.

Serve with rice or without. We really like this with the Garlic Pan-fried Squash.

postheadericon BBQ Ribs or Roast

Yes, slow cooking Ribs in the oven is wonderful. For those of us who have to leave the house, ribs taste great slow cooked in the crock pot, too.


2-4 lbs ribs of choice (we prefer boneless) (you can also put in chicken or a roast here too)
1/2-1 cup barbeque sauce of choice (we make our own sometimes, but Sweet Baby Ray’s or Bone Suckin’ Sauce is also great)
extra sauce for dipping


Put ribs in crock pot, pour bbq sauce on top. As with other recipes, it will not look like enough, but it will mix with the juices and infuse a great flavor.

Cook on low for 6-8 hours, serve with extra sauce, a large salad, and some sweet potato.

If you make some potato salad and some cole slaw, it’ll be like a summer picnic, even if you’re making crock pot bbq in the winter!

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