1/4 lb spaghetti, broken in half, uncooked (4 oz)
1 1/2 c sugar snap peas
1/2 c red pepper strips
1/4 c Catalina salad dressing
1/2 lb (8 oz.) well-trimmed top sirloin steak, cut into strips
1 T peanut butter
1 T light soy sauce
2 green onion, sliced
1/4 c chopped dry roasted peanuts

COOK spaghetti as directed on package, adding snap peas and red pepper to the cooking water for the last 2 min. of the spaghetti cooking time.

MEANWHILE, heat dressing in large skillet on medium-high heat. Add meat; stir-fry 3 min. or until meat is barely pink in center. Add peanut butter and soy sauce; stir-fry 1 min. or until sauce thickens.

DRAIN spaghetti and vegetables. Add to skillet; toss with meat mixture. Stir in green onions; sprinkle with peanuts.

1 lb. pork tenderloin, cut into thin slices
1 cup sliced carrots
1/2 cup Asian toasted sesame dressing
1/3 cup BBQ sauce
1 cup snow peas
1/4 cup peanuts

Heat large non-stick skillet on medium-high heat.  Add pork and carrots; cook 5 min, stirring occasionally.

Stir in dressing and BBQ sauce; cook additional 5 minutes or until the carrots are crisp tender.  Add snow peas and heat thoroughly.  Top with peanuts.  Serve with noodles or rice.