This weekend Jay moved over some old photos to our new computer.

Today I spent some time reviewing them.

And drying my eyes.

Where do the days, weeks & years go?

It kills me inside to look at these pics and almost {forget} them being this little.

{September 13, 2007 ~ 2 years, 4 months}

{September 15, 2007 ~ not quite 7 months}

A harsh reminder to CHERISH every day with them.

Time goes by too DARN fast.

UGH!

*****

On another note, I’ve been starting to meal plan more so I’m not left with those {it’s 4:00pm and I have no idea what I’m feeding my family for dinner} moments.

Here’s what’s on the menu for this week:

Monday: Leftover Pot Roast from the weekend {one pot meal since I add LOTS of veggies}

Tuesday: Leftover Chicken Enchiladas {recipe below} from the weekend & fruit salad

Wednesday: Mexican Lasagna & simple side salad with romaine, carrots, tomatoes, onions and cucumbers & dressing of choice

Thursday: Antipasto Chopped Salad

Friday: Leftover Mexican Lasagna w/ side salad

Saturday: Buffalo Chicken Salad

Sunday: Asian Turkey Meatballs w/ Lime Dipping Sauce

I stole this chicken enchilada recipe from my friend {and old neighbor}, Gina.

You’ll need the following: meat of one rotisserie chicken {shredded or chopped}, a 16 ounce container of sour cream, 1 can cream of mushroom soup, a small can of diced mild green chiles, black olives {optional}, grated cheese and flour tortillas.

Mix together sour cream, can of mushroom soup and can of chiles. Spread one side of a tortilla with the sour cream mixture, add some chicken down the middle, sprinkle cheese on chicken, add some olives at this point too, roll and place in your pan. Repeat until your pan is full. Spread the rest of the sour cream mixture over the rolled enchiladas and then sprinkle with more cheese and olives if you wish. Place in a 350* oven for 25-30 minutes. Makes about 8 enchiladas. Enjoy!

Thanks again, Gina! LOVE this recipe!