We like eggs, but I usually buy them in the cholesterol-free all-mixed-together cartons. Not because I worry about cholesterol so much (I'm on statins) but because it's just so simple and easy. No shells, use a little or a lot at a time.

I'm sure you've heard of this already, but have you tried textured vegetable protein (TVP)? Bob's Red Mill (among others) makes it. Mix it with stuff and it adds protein but not much flavor. I love it because if I have a dish running on the wet side the TVP soaps up the excess liquid.