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  1. #1
    Deal GURU
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    Arrow February -- Week 3

    Red tomato rice and cheese quesadilla

    Asian burger with grilled portobellos and red peppers

    Caesar-style steak sandwich

    Focaccia sandwich

    BLT pasta salad


    Creamy Indian chicken salad and crusty rolls

    Crunch Vietnamese slaw with pork and leftover rice

  2. The Following 8 Users Say Thank You to mos For This Useful Post:


  3. #2
    Budget101 Done Digging
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    Default Re: February -- Week 3

    Everything sounds so good. One of these days I'll have to get creative or better yet, copy some of your menu plans.
    Niddi

  4. #3
    Deal GURU
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    Default Re: February -- Week 3

    LOL! well, girlfriend, there are lots of talented folks here with some mighty tasty menus to give you some ideas! AND everyone here will help you get it together

  5. #4
    Budget101 Guru
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    Default Re: February -- Week 3

    Okay, I LOVE asian food. I must have the Vietnamese Slaw recipe. PLEASE

    Shelly

  6. #5
    Deal GURU
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    Default Re: February -- Week 3

    LOL! no problem, girlfriend I actually thought that I had posted it previously and had to do a search to make sure. I haven't, so here it is...
    Crunchy Vietnamese Slaw with Pork
    1/4 cup Asian fish sauce
    1/4 cup water
    1/4 cup lime juice
    1/4 cup sugar
    1 tsp Asian chile-garlic paste
    3 cups shredded Napa cabbage
    3 cups shredded purple cabbage
    3 cups grated carrots
    1 cup fresh basil
    1/2 cup fresh mint
    1 12-oz pork tenderloin
    1 tsp dark sesame oil
    1/3 cup driy-roasted peanuts, chopped
    Whisk fish sauce, water, lime juice, sugar and chile-garlic paste in small bowl until sugar has dissolved. Toss cabbage, carrots, basil, mint and half of the fish sauce mixture in large bowl. Heat grill. Rub pork with oil. Grill, covered, over medium heat or coals 12 to 15 minutes or until internal temperature reaches 145 to 150 degrees, turning once. Remove pork. Cover loosely with foil. Let stand 10 minutes. Thinly slice, cutting slices into strips if desired (depending on mood and time, I cut in strips or leave it thinly sliced). Serve pork over slaw. Drizzle with remaining fish sauce mixture. sprinkle with peanuts. 4 servings = about 315 calories.
    obviously, this recipe takes a bit of work but it is well worth the time invested you can substitute other pork if desired. I used chopped pork from a Boston butt that was previously cooked and in the freezer and just heated it thoroughly in a skillet before placing on top of the slaw be creative! have fun! make it your own, dear...

  7. #6
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    Talking Re: February -- Week 3

    I printed this one!!! I have a pork tenderloin in my freezer and plan on changing my plan and using it for this recipe. My husband and I cannot wait to try it!!!
    Thanks for your willingness to share.
    Shelly

  8. #7
    Deal GURU
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    Default Re: February -- Week 3

    aww, shucks, girlfriend! why wouldn't I share! I just get excited when someone likes something that I'm doing and wants to play,too! LOL!

 

 

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