Nesting & Fajitas

If it's true that nesting is a sign of labor, get ready! I've been in a mad panic all day to get things spic and span. I keep thinking of "just one more thing," and I think I'm driving HeRoos crazy. My second to last request before bed, is that he mop the floors. What a man- he's mopping now! I should get a picture of this rare event. :)

We enjoyed some fajitas on the back porch tonight (because I couldn't handle the smell of burned food inside).

I warned you that I blew up with this pregnancy. HeRoos measured my stomach today- ouch! In return, I measured his- ouch! Ouch! We are going to start an exercise program as soon as I heal after the birth. It's a good thing we enjoyed a shake from Jake's Over the Top tonight.



I got this at a recipe exchange and we LOVE it! There was almost WW III at our house last week when I came home to find no fajitas left for me. HeRoos is a smart man and made some for breakfast the next day. He is learning that you don't interfere with a pregnant woman and her food.

We've found that the longer it marinates, the tastier it is. Enjoy!

Chili's Fajitas
1/4 cup lime juice
4 cloves garlic- crushed
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 lb. boneless, skinned chicken breast or steak
1/2 teaspoon lime juice
1 dash black pepper
1/2 med green pepper-seeded, sliced thin
1/2 med yellow pepper-seeded, sliced thin
1 large Spanish onion- sliced thin
1/2 med red bell pepper-seeded sliced thin
3 tablespoons oil-divided
3 teaspoons soy sauce- divided
1/2 teaspoon liquid smoke
1/4 teaspoon black pepper
2 tablespoons water

Combine 1/4 cup lime juice, 2 tablespoons oil, garlic, 2 teaspoons soy sauce, 1 teaspoon salt, liquid smoke, cayenne pepper, in sealable container. Add chicken/steak to container, cover and refrigerate at least 2 hours (preferably over night).

Combine water, 1 teaspoon soy sauce, 1/2 teaspoon lime juice, and a dash of salt and pepper; set aside.

Grill meat over medium high flame for 4-5 minutes per side, or until cooked through. Cut meat into thin strips; set aside and keep warm.

In a large skillet over medium-high heat, cook onion and peppers in remaining 1 tablespoon oil until brown. Remove from heat; pour reserved liquid mixture over onions and peppers.

Toss together meat, onions, and peppers.

Serve with warm tortillas, pico de gallo, cheese, sour cream, and guacamole.