I’ve got a thing for soup lately.

Maybe because it’s getting cooler, maybe because I’m trying to include more bone broth in my diet, maybe because you can just throw anything you want into a pot and call it soup.

And this soup is really about just that- throwing a bunch of semi-related ingredients into a pot and waiting until they magically melt together into something delicious. How does it happen?? You wouldn’t think all of this stuff would go together, but it does. It really does.

If you set out to make this, I beg you- please put your thinking cap/game face on at the grocery store and DO NOT forget the naan. It is essential. You will be super sad if you forget it which will put you in no mood to whip up some naan from scratch. Trust me.

Get the naan and make your soup. And then save me a bowl.

I felt like a real genius with this one, you guys.

This crazy Thai/Mexican fusion taquito idea just popped into my brain and would not leave until I made it happen. All I could think about was peanut sauce for days. Days! Then another idea called Chicken Satay Lettuce Wraps became best friends with the taquito idea and I had no choice but to go full force with it.

Here’s how it’s gonna go down.

You’re going to put some chicken in a crockpot with some coconut milk and forget it. Then you’re going to remember it, shred it, mix it up with some other goodies and stuff it into some lettuce and then into your face. And you’re going to have to set aside half of the filling before you dig in because you will probably eat it all without thinking about it, then be super-bummed when you remember the whole taquito thing. So set it aside, for the love! Then the next day, remember it again, roll it up in some tortillas and dip those gems into the peanut sauce.

Go visit MPMK for the Lettuce Wraps and Peanut Sauce recipes.

 This is a double duty crockpot dinner, people! You don’t want to miss it.

Forgive me if I don’t have much to say today.

I am now living in the Land Beyond Due Dates (again) and I’m having trouble thinking of anything more than this baby’s pending arrival. My brain and body are fried from weeks of early contractions and the last few sleepless nights of false labor. Can’t complain, though- I am lucky to be able to keep this baby healthy in here. Some ladies have to fight tooth and nail to keep their babies in, and I have been so blessed with healthy pregnancies.

See, I’m already off on a baby tangent. Moving on to the main event:

Apparently this dish has been making the internet rounds lately. I didn’t know this until I recognized the recipe over on Kristina’s blog (which you should check out immediately, she’s the cutest on the planet and has great recipes!) Now that I’ve eaten them, I can understand why they’ve been so popular. The savory red sauce, the delicious mix of two melty cheeses, the crispy crunch of the tortilla edges.. it all comes together to make a perfect bite.

The original recipe doesn’t need any help, but I did add my own freezer instructions to it so you can make this meal even easier to prepare. For me, the full recipe made two 8×8 pans of enchiladas as well as the single serving pictured here. I cooked the small serving and one 8×8 for our dinner and put the second 8×8 in the freezer for another time. Hardly any extra work for a whole extra dinner.

If you haven’t already beat me to it, I hope you have a chance to try these out!