Swiss Steak & Key Lime Pie

After overeating at last night's anniversary/Valentine celebration, I thought that I would never again be interested in eating. But that thought dissolved quickly as I scrolled through my ever-growing WW recipe builder repertoire. I couldn't decide between these two recipes for today, so make them both! The swiss steak recipe is my mother-in-law's... my mouth is already watering.

Swiss Steak

1 3/4 lb. beef round steak, trimmed and cut into serving size portions

salt and pepper to taste

2 t. olive oil

1 package sliced fresh mushrooms (button or baby portabello)

1 medium onion, halved and sliced thin

1 can tomato soup

1 c. frozen peas (optional)

Season steak with salt and pepper to taste. In a large skillet, brown steak in 1 t. oil (2 batches), about 3 minutes per side. In a small roasting pan, layer half of steak portions topped with half of mushrooms and half of onions. Repeat layers with remaining ingredients. Top with tomato soup. Bake in a 350 degree oven for 1 1/2 to 2 hours or until meat is tender. Option: Add frozen peas the last 20 minutes of baking.

Yield: 6 servings (7)

Key Lime Pie

1/4 c. boiling water

1 small package sugar free lime Jell-O

1 (8 oz.) container Cool Whip Free

2 (6 0z.) Weight Watchers Key Lime Pie yogurt

1 reduced fat ready pie crust

In a medium bowl, dissolve Jell-O in boiling water. Whisk in yogurt. Fold in Cool Whip. Pour into pie crust. Refrigerate at least four hours; overnight is best.

Note: Feel free to substitute flavors as long as the Jell-O and yogurt match.

Yield: 8 servings (3)