• 2-3 jars of ready made tikka masala sauce
• chicken. I recommend boneless/skinless thighs. Just…a package, or whatever.
• chicken stock
• garlic in some form
• onion in some form
• lentils (I used red but I doubt it matters)
• rice

• dump your sauce into your crock pot. I used 3 jars which ended up being a LOT. this becomes relevant later.
• thin it out with some stock. I use those swanson’s cartons, and I probably used about a third or maybe a little more.
• toss in some garlic. I used minced garlic from a jar, but I was perfectly willing to just peel and toss whole garlic cloves in there. Garlic powder is fine too. Add it in proportion to how much you like garlic, I guess.
• add onion. I did cut up a small onion for this. You could use onion flakes or powder, too.
• add chicken. if you have an extra spoon in reserve, cube it. If not, just toss it in whole, you can shred it later.
• dump some lentils in there. I realized that I had WAY more sauce than chicken, and I didn’t want a bunch of “empty” sauce, so in a bolt of inspiration I filled it out with lentils, which are good for you or whatever. just add enough to fill it out a little bit, bear in mind that dry lentils are going to absorb liquid and swell.
• turn the crock pot on high
• wait for some hours. the lentils took a while, maybe 6-8? a good one to start in the morning and have for dinner.
• optional: I added some butter and coconut milk to the sauce because yum
• MEANWHILE…
• make some rice. I’m not the person to ask about this, follow the instructions on the box. I just made success rice, the boil in bag stuff. I added a little butter and salt to make it taste nice.
• optional: if you can afford it, treat yourself to some premade naan from the grocery store! I think there are also some flatbread recipes floating around this blog somewhere.

• spaghetti or vermicelli
• soy sauce
• baby carrots
• minced or powdered garlic
• minced onion
• Mrs. Dash
• peanut butter
• cashews
• vegetable oil

• Noodles - I mostly use ramen or somen, but even spaghetti or whatever else you got works. Use what you’ve got! =)
• Miso paste - I buy one of these containers every 4 to 6 months (I find it in my local Japanese market, but it’s easily found in Asian markets, organic markets, and large supermarkets) and keep it in the fridge just for this. Try to get one in a plastic box rather than a bag to keep messes down

• Eggs - One or two per person
• Veggies - Preferably “hard” veggies like carrots, onions, or scallions
• Mushrooms - Seriously mushrooms make this so much lovelier
• Tofu - Because why not?
• Really, anything you have around and would like to eat with this.

1. Fill a pot with water, at least enough to cover the noodles (which aren’t in the pot yet, but if you find yourself without enough water you can always add it on after adding the pasta) and put a spoonful of miso paste in the water. Set to boil.
2. Once it’s boiling, stir it a bit to make sure you don’t have miso chunks. They’re not bad for you, but they taste really salty! If you’re using veggies, mushrooms, or anything that should be boiled for a bit, put it in now. 
3. Add the noodles to the water. Again, if you don’t have enough water to cover the noodles, just add it now. Nobody will know. If you’re adding eggs, put them in at the same time as the noodles - just crack the shells and pour the eggs right into the water! If you’re using tofu or any other soft things that should be warmed but don’t need to be cooked, put it in now.
4. Keep an eye on the noodles until they’re done, which should take between 5 and 10 minutes depending on the kind of noodles. Take off the fire and serve. If you like drinking the broth (like me) you can leave it in; if you prefer dry noodles (like the boyfriend) you can discard it. If you have sesame seeds around, sprinkle on top. The boyfriend likes putting soy sauce on his because otherwise they’re too dry without broth, but I like mine as is. Seriously, season with whatever spices or condiments you like. This recipe is about you.

I’d say onion frittata the recipe is simple but the ones I find online make it complicated. If you like the idea I can send my recipe to you.

1. Cut onions into slices, as big as you prefer (just consider that they are going in the frittata so having them as big as the whole onion might not be a great idea)
2. Put oil in a pan, toss the onions into it when it gets hot
3. While the onions are cooking take 1 or 2 eggs, put them in a bowl, add a pinch of salt, pepper if you like and just whisk them until they are blended (you can add milk if you want less eggs and a more fluffy frittata)
4. When the onions are done, put them in the bowl with the eggs, mix them together then put everything in the pan again. You usually don’t need to readd oil because there is already the one you cooked the onion’s in
5. You’ll see when it’s done. You will need to turn the frittata around in the middle, which is sort of the hardest part. I bet there are tutorials online but the way i do it is a take that kind of long, flat thing you use to take stuff off the pan when you are cooking (I don’t even know the italian name smh) put it under it and try to flip it in a single motion. You might fail, but you’ll get better. Another thing I do is i just cut it into quarters halfway through it being cooked then flip the quarters, which is much easier. Anyway even if it breaks it’s still good. I eat broken frittata all the time!

1. wash lettice leaves and flake them up
2. boil 1 or 2 eggs (I used one)
3. chop up all the ingredients
4. put them together in a bowl 
5. add salt and extravirgin olive oil
6. mix everything up - done!