My How Time Flies

As my baby turns 3, I'm starting to get a glimpse into what I've been repeatedly told, time flies when you're raising children. When I first came home with my beautiful baby boy, so many people told me to savour every moment because it all goes by so fast. I excitedly filed that information away, unable to appreciate its meaning with a brand new baby in my arms.

But now, as I prepare my 3 year old to spend the night for the first time with the same girlfriend whose son I initially kept at 3 years old 14 years ago, it all becomes clearer. As she mentally prepares for the fast approaching days this same child goes off to college, I must take pleasure in the routine happenings of my life. Things like still having to keep check on when my little one wakes up because he refuses to get out of his toddler bed on his own, no matter how many times I tell him it's okay. I'm just going to embrace the fact that I get to witness that huge grin as he reaches for me proclaiming how hungry and thirsty he is. Yes these are "our" moments. Still, I can't deny the irony in my sentimental moment of clarity. The realization that these are the days I will someday long for and the moments I will forever cherish.

New Ideas

For various reasons, some time last year my husband and I decided to eliminate red meat from our diets. This was surprisingly much easier to do than we anticipated. We had already started to systematically remove it from our diets by just trying to eat healthier, so eliminating it altogether just seemed like a natural progression. As a result we've, we'll, I've had to come up with new ideas for dinner just for variety. I have a Campbell's cook book that has great recipes that are easy and taste really great. Here's the latest quick and easy recipe that gets great reviews I'm planning on trying. It looks and sounds delicious! Chicken and Cheese Enchiladas

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)

1.Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2.Stir 1 cup soup mixture, chicken and cheese in a large bowl.
3.Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
4.Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.