Potato and Veggie Yummy-ness

Unfortunately I don't have a picture of this one so you are just going to have to take my word for it. This dish was a continuation of my meat-less stretch and comprised of left overs!

I didn't really feel like making a big dinner last night, so I did a little brainstorming and figured out a way to use some left overs. I think the skill of making a meal with left overs is a big deal. So excuse me as I bask in the glow of "left-overed-ness".

This was INCREDIBLY GOOD. Like suprisingly good. I ate every last bit on my plate and a little off Jack's. I set the plate in front of Jack and he said, "I want beef." I guess that is better than him saying, "I want a freaking steak", as he has been known to do. But even though he wanted meat, he ate most of his dinner. But don't worry, I haven't been depriving my son of protein, he is still eating meat. For heaven's sake, I gave the kid bacon yesterday morning. He would eat bacon for every meal if I would let him. That and pasta.

Potato and Veggie Yummy-ness
Olive oil
1/2 onion, diced
1/2 bell pepper, diced
1 zucchini, chopped
1 left over baked potato, roughly chopped (skin left on)
a few left over grape tomatoes, diced
Salsa
Guacamole

Heat oil in a large skillet. Add onion and pepper. Cook until softened. Add zucchini and cook until browned. Add potato chunks and cook until warm through. Remove from heat and add tomatos. Use guacamole and salsa as toppings.