This was my introduction to the concept of the frittata, from a Light Cuisine cookbook of my mother's. I have used every combination from the 6 eggs and 2 egg whites, to 4 eggs and a cup of egg substitute, to 2 cups of egg substitute, all with success (though it's a bit tastier with a real egg or two included).
A recipe from my childhood; Mom found it in a Better Homes and Gardens recipe book from 1977. I prefer the crockpot method, but if you don't have one, you can make this on the stove. There is a note in the cookbook that says she used this recipe to make pot roast in the Crockpot as well.
My mother made this regularly through my childhood - I think she got the recipe from a package of Pillsbury Crescent Rolls. It is now one of my husband's favorite foods (and he never notices when I sneak in a finely grated zucchini, which he otherwise hates).
A flavorful pureed soup, and I always enjoy eating something so violently orange. I'm posting the recipe as I make it, but the original called for whipping cream rather than the fat free half-and-half. I also typically leave out the salt and use low-sodium chicken broth due to my high blood pressure; that is just personal taste.
This is the world's easiest recipe; you need a blender and a stove. The soup tastes just as good cold in the summer. I typically double this recipe to use the whole can of chicken broth, but make it in two batches in the blender.
This is a popular recipe with my family and can be made with any kind of pasta. It reheats well but may need some additional liquid the second night. I added the spinach to the recipe recently to try and sneak a bit more vegetables into my diet.