Swiss Steak with Fresh Tomaotes

4 Points Per Serving

For a change of pace, serve this fat-trimmed classic with hot cooked strands of spaghetti squash.

2 tablespoons all purpose flour

1/2 teaspoon dried oregano, crushed

1/4 teaspoon dried rosemary or marjoram, crushed

1/4 teaspoon pepper

12 ounces lean cubed steaks

Nonstick spray coating

2 stalks celery, sliced

1 medium carrot, thinly sliced

1 large leek, sliced or 1 medium onion, sliced

1/2 cup water

2 cloves garlic, minced

1/2 teaspoon instant beef bouillon granules

2 large tomatoes, chopped

2 tablespoons dry red wine or water

1 tablespoon tomato paste

In a shallow dish combine flour, oregano, rosemary or marjoram, and pepper.  Coat both sides of meat pieces with flour mixture.  Spray a large nonstick skillet with nonstick spray coating. Brown meat on both sides over medium heat.  Add celery, carrots, leek or onion, water, garlic, and beef bouillon granules to skillet.  Bring to boiling; reduce heat.  Cover and simmer for 15 minutes.  Add tomatoes, wine and tomato paste to the skillet.  Cover and simmer about 2 minutes more or till the meat and vegetables are tender.

Makes 4 Servings

PER SERVING: 189 Calories, 22 g Protein, 5 g Fat, 13 g Carbohydrate, 218 mg Sodium, 54 mg Cholesterol, 3 g Dietary Fiber