Asian Peanut Beef and Noodles

Peanuts are a good source of monounsaturated fat, here's a way to work them into a main dish!

1/2 lb (8oz)  Whole grain spaghetti, broken in half

3 c  Sugar snap peas

1 c  Red pepper strips

1/2 c  Kraft Catalina reduced fat salad dressing

1 lb  Well-trimmed boneless beef sirloin steak, cut into thin strips

2 T  Peanut butter

1 T Lite soy sauce

4  Green onions, sliced

1/2 c  Dry roasted, unsalted peanuts

Cook spaghetti according to package direction, add snap peas and red pepper during the last 2 minutes of the cooking time.  Meanwhile, heat dressing in a large skillet over medium-high heat.  Add meat; stir-fry 3 minutes.  Add peanut butter and soy sauce; stir-fry 1 minute or until sauce thickens and meat is cooked through.  Drain spaghetti and vegetables.  Add to skillet, along with green onions, Toss, sprinkle with peanuts. 

Serves 9.  Per 1 cup serving:  331 calories, 16 g fat, 4 g saturated fat, 34 mg cholesterol, 438 mg sodium, 30 g carbohydrate, 4 g fiber, 18 g protein.

Recipe adapted from Kraftfoods.com