Day 8: We are hungry for animals!

Even though tonight's dinner was yummy and a big hit with everyone but Noah, the boys are mutinous. Scott confessed to having a chicken and bacon sandwich at lunch, and Owen declared, hands up in that universal "no way" stance:

"We are NOT becoming vegetarians. I want my bacon and hamburgers!"

I suggested maybe every few months we could have a vegetarian month. He though this was maybe okay, except:

"Not in the summer. Summer is for steak. And chicken. And bacon. And hamburgers. And sausage. Oh, sausage is for winter too."

Noah joined the fray with this chant: "We are hungry for animals! We are hungry for animals!"



We got the video in time, but only after the best drama passed, of course. It was lots of fun, boys, but it is only day 8. You have quite a ways to go!

These yummy vegetable enchiladas are from a recipe a fellow RHS mom sent me. Thanks Beth! They were delicious.

Vegetable Enchiladas

2 tbsp. olive oil
3 cloves garlic, minced (or 1 1/2 tsp minced garlic in a jar)
1/2 onion, julienne
1 red bell pepper, julienne
2 cups broccoli, lightly steamed and chopped
1 can black beans, drained and rinsed
3 cups mozzarella, grated (I didn't have mozzarella, so I used a combo of pepper jack and cheddar. Ran out of that too, so I sprinkled feta on the top)
1/4 cup fresh cilantro, chopped
1/2 tsp. salt
8 medium size or 12 small (6 inch) flour tortillas
1 jar salsa verde

Preheat oven to 350. Saute garlic, onion, and red pepper in the oil for about 5 minutes. Transfer to a large bowl and fold in broccoli, beans, 2 cups of the cheese, cilantro, and salt. Place about 1/4-1/3 cup filling into each tortilla and roll.

Spray a shallow baking dish with cooking spray and place enchiladas, seam side down, in the dish. Pour salsa verde over all, then sprinkle with remaining cheese. Bake for 15 minutes. Top with sour cream, olives, sliced green onions, diced tomatoes, or any of your favorite toppings.