Want a Fall Back That You Actually Crave?

So whenever Russ and I don't have all of the ingredients for a planned meal or we don't feel good... We end up making grilled cheese sandwiches and tomato soup. Which sometimes happens more than once in a week! Which is just ridiculous! Especially when it is so bland and similar. So we have recently started making this simple meal quite delicious. Last night we were moaning in pleasure as we at these. HAH. But really? It is THAT good. :)

Grilled Cheese Sandwiches and Tomato Soup:

Tomato Soup

Ingredients:

• 1 can campbell's tomato soup
• 1 can of milk
• basil
• oregano
• chives
• parmesan cheese
• croutons

Directions:

1. Okay, we are not very specific about what we put in our soup or how much but basically... You follow the directions on the back of the soup with the milk and whatnot. While it's cooking just add some dried basil and parmesan cheese. And that's it!
2. But, yesterday we decided to try out our fresh herbs in our little aerogrow, seriously best invention ever! So we threw in some fresh chives, basil, and oregano. Best CHOICE ever! It really was amazing. 
3. So, whichever you decide to do, just throw on some parm and croutons before you eat it and enjoy! YUM.

Russ' Toasty

 Ingredients:

• 2 slices of bread
• cheese (I like Mozzarella, but cheddar is great)]
• sliced onion
• lunch meat (Ham is my favorite)
• ½ Tbsp butter

Directions:

1. Melt ½ Tbsp of butter in a skillet.
2. Saute the sliced onion in the butter on medium heat until translucent.
3. While the onions are cooking, add the lunch meat to the same pan. Cook until browned and flip.
4. Put cheese on the lunch meat and let it melt.
5. Butter one side of each of the bread slices.
6. Place meat and cheese and onions on the bread and fry both sides until golden brown.
   Grilled 4 Cheese Sandwiches 

 Ingredients:

• 2 tablespoons olive oil
• 3 tablespoons butter
• 1 clove garlic, cracked away from skin
• 8 slices crusty Italian semolina bread (we used regular bread)
• 1 cup shredded provolone
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan or Romano
• 1 cup shredded Asiago
• * We used whatever cheeses we had in the fridge. This time we had cheddar, mozzarella, swiss, and a parm/asagio/romano cheese blend. And it. was. good.

Directions:

1. In a small skillet over medium low heat, combine oil, butter and garlic. Cook garlic in butter and oil gently for 2 or 3 minutes. Remove garlic butter mixture from heat.
2. Place a large nonstick skillet on the stove over medium high heat. Using a pastry brush, brush 1 side of 4 slices of bread with garlic oil and place buttered side down in skillet. 
3. Top each slice with equal amounts of the 4 cheeses, distributing them equally over the 4 slices. Top each sandwich with another slice of bread brushed with garlic butter, buttered side up. 
4. Flip the grill cheese sandwiches a few times until cheeses are melted and gooey and bread is toasty and golden. Cut grilled 4 cheese sandwiches from corner to corner and serve.

 This recipe is originally a Rachel Ray recipe. We changed a few things but the basic idea is still her's! :)