Swiss Steak

A Chuck Roast, about 3 or 4 lbs.
Lawry's meat tenderizer (comes in an envelope)
1 large onion
2 cans stewed tomatoes

Mix up the marinade according to directions on the package in a 9 x 13 baking dish.
Poke holes in roast with a fork, then place roast in marinade. Cover and let sit for an hour or two (not in the fridge. If you want to marinade it over night, put in the fridge.) Turn it a time or two during marinating.
After marinating, slice onion into rings over top of the roast (leave the marinade in the pan with the roast!). Pour both cans of tomatoes over all. Cover. Bake at 350 for about 2 or 2-1/2 hours till tender.
I serve this with egg noodles.

Extra Yummy Lower-Fat "Shepherd's Pie"

1 lb ground turkey
1 large carrot, peeled and diced,
2 ribs celery, diced
1 medium onion, diced
3 T canola oil
4 cups mashed potatoes (I use instant, mixed with skim milk and no butter)
1/2 tsp. dried thyme
1 T. flour
3/4 c. chicken broth

Put the oil in a large pan with diced carrot, celery, and onion. Cook over low heat for about 10 minutes - till soft.
Remove the vegetables from the pan, add the turkey. Cook until no longer pink. Add the veggies back in.
Turn heat up to med-hi and heat through.
Sprinkle with 1 T all purpose flour. Cook, stirring for 2 minutes.
Add the broth.
Turn off heat.
Pour into a deep round baking dish that has been sprayed with Pam.
Plop the potatoes on top, spread to the edges of pan to seal in the filling below.
Sprinkle with a handful on Panko bread crumbs if you have them.
Bake at 400 for about 45 minutes.
(I sometimes put in about 1/2 cup of frozen mixed vegetables including green beans and corn. If I'm adding that, I put it in right at the end of the carrot-celery-onion cooking so they heat through before I remove the veggies from the pan.)