Meatless Main Dishes: Savory Rosemary Bread Pudding | Submitted By: Syd

2 tablespoons olive oil1 medium onion, chopped4 cups cubed bread2 tablespoons minced fresh rosemary1 cup shredded or crumbled cheese6 eggs, lightly beaten1 cup heavy cream1 cup 2% milk1 pinch salt and pepper to tastePreheat oven to 375 degrees F (190 degrees C). Heat olive oil in a cast iron pan, and cook onion and rosemary in oil until onion is soft. Toss bread cubes with olive oil and onions. Exact measurement of bread is not necessary. Place in a well oiled, deep sided, 9 inch square pan. Toss with 1/2 cheese, and sprinkle remaining cheese over the top. Beat together milk, cream, and eggs. Pour over bread in pan. It is fine that the bread sticks out of the custard. Bake for 1 hour, or until browned and a knife inserted in the middle comes out clean (except for melted cheese). Amount Per Serving  Calories: 325 | Total Fat: 24.2g | Cholesterol: 217mg

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Slow Cooker Main Dishes: Slow Cooker Scalloped Potatoes with Ham | Submitted By: Raquel Davis

3 pounds potatoes, peeled and thinly sliced1 cup shredded Cheddar cheese1/2 cup chopped onion1 cup chopped cooked ham1 (10.75 ounce) can condensed cream of mushroom soup1/2 cup water1/2 teaspoon garlic powder1/4 teaspoon salt1/4 teaspoon black pepperPlace sliced potatoes in slow cooker. In a medium bowl, mix together shredded cheese, onion and ham. Mix with potatoes in slow cooker. Using the same bowl, mix together condensed soup and water. Season to taste with garlic powder, salt and pepper. Pour evenly over the potato mixture. Cover, and cook on High for 4 hours. Amount Per Serving  Calories: 265 | Total Fat: 10.2g | Cholesterol: 24mg

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Slow Cooker Main Dishes: Slow Cooker Pizza | Submitted By: Jill

1 1/2 pounds ground beef1 (8 ounce) package rigatoni pasta1 (16 ounce) package shredded mozzarella cheese1 (10.75 ounce) can condensed cream of tomato soup2 (14 ounce) jars pizza sauce1 (8 ounce) package sliced pepperoni sausageBring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside. Brown the ground beef in a skillet over medium-high heat. Drain off grease. In slow cooker, alternate layers of ground beef, noodles, cheese, soup, sauce and pepperoni. Cook on Low setting for 4 hours. Amount Per Serving  Calories: 628 | Total Fat: 31.3g | Cholesterol: 105mg

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Meatless Main Dishes: Colorful Vegetable Fajitas | Submitted By: Jessie

8 (8 inch) flour tortillas2 tablespoons vegetable oil1 red onion, thinly sliced1 green bell pepper, seeded and sliced into strips1 red bell pepper, seeded and sliced into strips1 teaspoon minced garlic1 yellow squash, halved and sliced into strips1/2 cup salsa1 teaspoon ground cumin1/2 teaspoon salt1 cup shredded Monterey Jack cheese1/4 cup chopped fresh cilantroWrap tortillas in aluminum foil, and place in oven. Turn heat to 350 degrees F (175 degrees C). Bake for 15 minutes, or until thoroughly heated. In a 10 inch skillet, heat oil over medium high heat. Add onions, red and green peppers, and garlic; stir to coat with oil. Cover, reduce heat to medium, and cook for 5 minutes. Stir squash into vegetables. Stir in salsa, cumin, and salt. Cover, and cook for 5 minutes. Spoon vegetable mixture evenly down the centers of warm tortillas, and sprinkle with cheese and cilantro. Roll up tortillas, and serve. Amount Per Serving  Calories: 531 | Total Fat: 22.8g | Cholesterol: 25mg

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