Tomato Tortellini Soup

Normally our soup and sandwich night is on Fridays,but tonight, my husband had to stay a little bit later at work for a friend's retirement party so we went ahead and served it tonight. I went with Tomato Tortellini Soup which is in my mini flip cookbook-5 ingredients or less (thanks to my mother-in-law Tina for this gift :)

Ingredients:

2 (10 3/4) cans condensed tomato soup
1 (9-oz) pkg. refrigerated tortellini
1/2 cup frozen peas
1/4 cup grated parmesan cheese (I didn't have grated on hand so I sprinkled the canned version on top)



How in the world I ended up with 3 different brands of tomato soup, I have no idea!

Dilute soup as directed on can. In a saucepan over medium heat warm the soup and tortellini until the soup boils, stirring frequently. Reduce heat, cover and simmer for 2 minutes. Add peas and simmer for 2 more minutes until the torellini is tender. Sprinkle cheese over soup before serving. Yields 4 servings.

*I used 4 cans of soup, but still used the same amount of everything else (need more soup for my large family)

I served the soup with white american grilled cheese sandwiches. Delicious!

South Seas Flank Steak and Oven Roasted Potatoes

For Monday's dinner, I made a new recipe from my 3,4,5 ingredient cookbook. I am so excited to have this cookbook so I can create the dinners and then report back to you on how they turn out. The whole idea of this blog is to give you easy, not so time consuming, yet oh so delicious recipes.

For the main dish, I chose South Seas Flank Steak. I local market was out of flank steak so I bought some regular thin stick and sliced it even thinner. Here are the ingredients:

1 flank steak
1/2 cup soy sauce
1/4 cup pineapple juice



Pour soy sauce and pineapple juice in shallow 9 x 13-inch dish. I made sure to stab the steak with a knife so the marinade would soak down into the meat :) Lay flank steak in mixture and turn to coat both sides.



Marinate 1 hour turning ever 15 minutes (I only marinated it for 1/2 hour) Remove steak from marinade and broil or grill (I baked it at 450F for 30 minutes.

The side dish was Over-Roasted Potatoes

1 env. Lipton Recipe Secrets Beef & Onion
2 lb potatoes cuit into lg. chunks
1/3 cup olive oil or veg oil (I used the olive oil, I think it tastes better)



Preheat over to 450F. In large plastic bag or bowl, add all ingredients. Close bag and shake, or toss in bowl until potatoes are evenly coated. Empty potatoes into 13 x 9 inch baking or roasting pan; discard bag.



Bake, stirring occasionally. 40 minutes or until potatoes are tender and golden brown. Garnish, if desired with chopped fresh parsley. Makes about 8 servings.

I served buttered carrots as the vegetable. I got a thumbs up from my husband and kids on this dinner :)



How is this for a fun and easy dessert?

Take the already opened can of pineapple from dinner, spread them out on a platter and fill the holes with mini mandarin oranges. Crazy how the simplest things produce the biggest smiles :)



Everything was very quick and simple. Enjoy!