The Capsule Pantry || Gluten Free Spaghetti and Meatballs + 5 Other Classic Recipes - The Effortless Chic (2024)

Meatballs

• 1 lb ground meat I used turkey
• ½ tablespoon italian seasoning
• 1 egg
• ¼ c onion diced
• 1 teaspoon mustard
• 1 teaspoon aminos or soy sauce
• 1 teaspoon worcestershire
• Salt & pepper

Sauce

• 2 cans tomato sauce or 28 oz diced tomatoes*
• 2 garlic cloves
• ¼ c onion diced
• ¾ c coconut milk
• ½ crushed red pepper
• ½ tablespoon italian seasoning
• ¼ teaspoon salt
• Pinch of pepper
• Pasta of choice-- Traditional spaghetti or angel hair noodles spaghetti squash, or zucchini noodles
• Parmesan cheese or nutritional yeast if desired

• Set oven to 350 degrees. Prepare baking sheet with parchment paper.

• If using spaghetti squash, you’ll need a second baking sheet or pan.

• Cut spaghetti squash in half long way and scoop out seeds.

• Pour oil inside the squash evenly, and sprinkle with salt and pepper, then place oiled side down on the pan. Bake for 25-30 minutes.

• Place all meatball ingredients in a bowl along with meal and mix until well combined.

• If you don’t mind getting your hands dirty, form mixture into balls (it will be a bit sticky), and place them on the prepared baking sheet. You can also use a small ice cream scoop. Bake for 15-20 minutes.

• While meatballs bake, place all sauce ingredients in a saucepan on medium cook for 5 minutes and then turn to low for 5 more. Stir on occasion.

• If using a boxed pasta, cook as directed on box.

• Plate your pasta of choice, add meatballs and sauce. Top with parmesan or nutritional yeast.

Nutrition Facts

Creamy "Pasta" and Meatballs

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

• 1 sweet potato
• 1 tablespoon oil
• 1 cup spinach or ⅓ cup kale chopped
• ½ onion diced
• 1 clove garlic minced
• 7 eggs
• 1 c cheese of choice dairy free, I recommend So Delicious Shreds
• ¼ c milk
• 1 teaspoon herbs de provence
• ½ teaspoon salt
• Pinch of pepper
• Optional:
• ½ c cherry tomatoes halved
• 3 strips Bacon cooked and cut into pieces

• Preheat oven to 375 degrees and oil a pie pan.

• Thinly slice sweet potato and lay into pie to form a crust on the bottom and sides, it’s okay to overlap a little.

• Bake for 15 minutes.

• While the “crust” bakes, heat oil over medium-high and saute onion, garlic for 4 minutes, add spinach/kale (and tomato if using) cook until spinach is soft. Drain excess liquid if needed.

• In a bowl, whisk together eggs, cheese, milk, seasoning.

• Spread spinach mixture evenly over sweet potato crust. (Sprinkle bacon pieces if using.)

• Pour egg mixture over everything and bake for 35-40 minutes.

• 1.5-3 lb Pork Shoulder or Chicken Vegetarians see notes, yours will not use a slow cooker
• ¾ c apple cider vinegar optional
• 1 teaspoon chili powder
• 1 cup bbq sauce
• 2 cups peas
• 4 cups potatoes cut into bite size chunks
• 1 tablespoon oil
• 1 tablespoon herbs de provence
• Salt & pepper

• Season meat with salt, pepper, and chili powder.

• Place meat in a slow cooker, pour vinegar over meat. (If not using vinegar, use water.)

• Cook on low for 6-8 hours. Drain liquid and transfer meat to a baking sheet. Chop or shred meat and return to the slow cooker.

• Add barbecue sauce and continue to cook for 30 minutes.

• While it cooks, turn oven to 400 degrees.

• Place chopped potatoes on a parchment lined baking sheet.

• Drizzle oil and sprinkle with herbs de provence and salt and pepper.

• Cook for 25-35 minutes until cooked you can stick a knife through easily.

• Warm peas in the microwave or on stovetop.

• Serve bbq on bread or over potatoes.

Nutrition Facts

The Pantry Capsule: Slow Cooker BBQ with Peas & Roasted Potatoes

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

• 1 pound ground meat vegetarians can substitute 1 ½ c cooked lentils
• 2 tablespoons oil I use coconut
• 1 large onion
• 2 garlic cloves minced
• ¼ c tomatoes canned or boxed
• ½ cup ketchup
• ¼ cup aminos or soy sauce
• 1 teaspoon salt
• ½ teaspoon pepper
• Optional: 1 Green or Red Sweet Pepper
• Bread/buns or sweet potatoes or zucchini noodles for serving

• Cut up onion (and pepper if using) and garlic.

• Heat coconut oil in a large skillet over medium.

• Cook onions (and peppers) for about 4 minutes, then add garlic, cook for a minute more.

• Add ground meat and break it up, cook through..

• Now add ketchup, aminos, and tomatoes, stir to combine.

• Turn heat to low and cook for 10-15 minutes.

• Serve on a baked sweet potatoes, zucchini noodles or traditionally on bread/bun as a sandwich.

Nutrition Facts

The Capsule Pantry: Sloppy Joe's

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.