Aye Carumba...

I'm sorry. I know that I said that I'd post this several days ago, but I keep passing out. You see, my dr. gave me this great medicine for morning sickness that also puts you to sleep. My new best friend is phenergan, and it is amazing. I don't feel sick, and I get to sleep all night. Anyway, I'm sorry again. And just to make it up to you, here is a picture of my latest sonogram. The baby is growing!!! 2 inches, people! Or 5cm for those of you across the pond.

I made this meal last Monday night after a really rough day at work. It had popped up on All Recipes main page as the recipe of the day and looked too tasty to pass up. Of course, because the original featured chicken, which I can't stomach at the moment, I substituted fajita steak. It was delicious! I really can't wait to start liking chicken again because I'm sure it'll be even better.

There were a couple of other changes made. We diced the onion and pepper instead of left them as strips. I used monterey jack instead of cheddar. I also used a full loaf of bread, sliced it down the middle, and put all the toppings across the two halves instead of cutting the bread into individual pieces. It actually worked out pretty well that way but was kind of messy when we went to cut it into individual slices. If none of that sold you on trying it out, then keep in mind that my hubby ate four pieces. He loved it.

Steak Fajita Melts
Recipe from All Recipes, adapted by me

3 tablespoons vegetable oil
6 (6 ounce) skinless, boneless chicken breast halves, thinly sliced/1 lb fajita steak (obviously I used steak, but I wanted you to be able to have the option of chicken if you so chose)
1/2 cup sliced onions
1/2 cup sliced red bell pepper
1/2 cup tomato juice
2 tablespoons taco seasoning mix (that's one packet, roughly)
1 cup salsa (we didn't use this because I didn't know that I didn't have any on hand so I hadn't bought any)
8 (1/2 inch thick) slices French bread
2 cups shredded Cheddar cheese (use any cheese you like here)

1. Heat the oil in a large skillet over medium-high heat. Add the chicken/steak, and cook and stir until lightly browned, about 5 minutes.
2. Stir in the sliced onions and red peppers, and cook and stir for 5 minutes or until the vegetables are tender. Stir in the tomato juice and taco seasoning, and mix well. Cook mixture until the juice has thickened and the chicken/steak is well coated with sauce, about an additional 7 minutes.
3. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
4. Spread 2 tablespoons of salsa over each slice of French bread. Evenly spoon the chicken mixture on top of the salsa topped bread. Sprinkle each sandwich with 1/4 cup Cheddar cheese.
5. Place sandwiches under the preheated broiler and cook for 5 minutes or until the cheese is melted and beginning to brown.