So emotional, yet they love it.

Jason played the triplets 1st year and 2nd year montage DVD's for the kids at some point and now they are hooked. They ask to watch "the babies" every single day. I know it makes me pretty emotional to see it, I don't cry anymore...well not every time anyway, and I think they pick up on that because they come over and give me so many hugs during the DVD's. They ask so many questions and what us to tell them over and over who is who, even though I know they have it memorized by now LOL. Today we had to watch each video 3 times...good thing they are pretty short and have great music to go with the photos LOL.

The daily hair battles continue. Haddie's hair is so pretty and getting so long, I would hate to cut it but it would make a nice donation.

We had another yummy lunch...that the triplets wouldn't touch, so they got plain cheese roll ups. Lame. Move over Taco Bell :)

Crispy Southwest Chicken Wraps  *Makes 6 wraps*
INGREDIENTS:
1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I used a combination of monterey jack and sharp cheddar)
Sour cream (optional)
6 burrito-sized flour tortillas
DIRECTIONS:
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center – it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.