one of our go-to meals lately has been a black bean and rice casserole. it's got the comfort and fillingness of a traditional casserole, but has no meat (tho you could easily add some shredded chicken). basically, it's 2 c cooked rice (we use brown, and i make double batches when i need rice and freeze one portion so i can just pop it out), 2 cans of black beans, drained/rinsed, a can of rotel or plain crushed tomatoes, about a cup or 1 can of corn (if canned, drained), and a can of enchilada sauce. you can add 1/2 c low fat shredded cheese if you want, but my dh is a vegan so we omit this. it cooks at 350 for 30ish minutes or til it's heated through. also, i have a quiche recipe that if you were to use egg beaters would be ok for you in terms of cholesterol.... the recipe is 6 eggs and 1 cup sour cream (i use fat free just fine) and you blend those together. in a skillet, saute about 2-3 cups of frozen bell peppers and onions (it's a bag mix at the groc store-much cheaper than buying fresh bell peppers) in about 2 tsp oil. add about 1/4 tsp cayenne, 1 tsp chili pdr, 1/4 tsp cumin, and garlic or onion powder to taste. if it's too watery, add a tsp of flour to absorb the excess. spray a 8" pan w/ cooking spray and add the peppers/onions, then pour the egg custard on top. yum! those are the 2 heartiest dishes i can think of right now, but my family loves both.