Chicken-Bacon Paninis with Creamy Tortellini Soup

This dinner was SO GOOD - perfect for cold fall nights! 

Chicken-Bacon Panini

You need:

bacon

thick sandwich bread

dijon mustard

ranch dressing

grilled chicken, cut in strips (we usually use the frozen kind and it's fine)

cheese slices (Josh's favorite is pepperjack)

Here's how to make it:  Cook bacon in a grill pan (or a regular skillet but a grill pan is perfect if you have one).  Remove bacon and set aside on paper towels, leaving some grease in the pan.  Generously spread mustard and ranch on one slice of bread each.  Pile cheese, chicken, bacon and an additional slice of cheese between the bread slices.  Place sandwiches in grill pan and cook over medium heat a few minutes on each side, or until browned.

My special technique: Put a heavy skillet on top of the sandwiches to push them down. 

YUM!  This is why the grill pan is awesome.

 

 

 

 

Creamy Tortellini Soup

Oh. my.  This is GOOD!

Making soup is my specialty, and this is my new favorite.  I found the step by step recipe here.

2 t. minced garlic

2 T. olive oil

2 cans (10 3/4 oz.) condensed tomato soup
2 T. tomato paste
1 1/2 c. milk
2 c. half and half
2 c. chicken stock
1 t. onion powder
2 T. italian seasoning
1/2 t. salt
1/2 t. pepper
9 oz. package cheese tortellini
shredded parmesan cheese, for topping

How to make it:  Saute garlic in oil for a few minutes over medium heat.  Add liquid ingredients and spices.  Bring to a boil and add tortellini.  Reduce heat and simmer until tortellini is cooked, about 7-10 minutes.  Ladle into bowls and top with parmesan cheese. How easy is that?  You need to make this.  Now. 

This is what my kitchen looks like after all this fun. 

Here's the best part:  I don't have to clean up!