Mandalay Bay Wraps

Turkey, Bacon, Avocado wraps (fondly known by my family as "The Mandalay Bay Wrap") were re-created from a vacation, poolside lunch.

I can't even remember the year, but its been several (possibly 2005), my family and I were on our usual summer getaway vacation at the Mandalay Bay resort in Las Vegas. Before you know it, we're down by the pool and its lunchtime. The call of the delicious smelling burgers filled the air from the poolside grill, but instead of a burger, my mom, brother and I all go for the Avocado and Spinach BLT wraps (I don't even remember what they were called, officially, which is another reason we named them ourselves).

Now we make these tasty wraps at home during the summer or whenever the urge strikes. I haven't worked out any exact measurements, but I can guide you through the ingredients and assembly:

Ingredients

1 Package of large, Spinach Flour Tortillas
Fresh sliced deli turkey
Regular or Applewood Bacon (cooked)
Sliced Swiss cheese

Romaine lettuce, torn up
Roma tomatoes, thinly sliced
Avocados, pitted and cubed
Mayonnaise

Directions

1. To make the avocado mayonnaise, pit and cube the avocado into a bowl and smash them up. Mix in a small or desired amount of mayonnaise-- it should be creamy but still at least 60% avocado.

2. On each tortilla, spread a desired amount of the avocado mayonnaise and top with the romaine lettuce and tomato slices. On top of the tomatoes, add the cooked bacon, swiss cheese, and sliced turkey. Roll up the wrap, slice, enjoy.

Serve with your favorite side or enjoy this wrap all on its own.

Chicken & Vegatable Lo Mein

Well the actual recipe in comparison with its title is certainly lacking in actual 'lo mein', but this was actually very delicious! I made a few changes of my own to the recipe-- instead of using cauliflower, broccoli and carrots, I used peas, carrots and corn (and a few good hits of Mongolian Fire Oil to spice it up a bit!) Simple, good tasting and very filling!

*See recipe below*

• 4 skinless, boneless chicken breast halves (about 1 pound), cut into cubes
• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
• 1 3/4 cups water
• 2 cups frozen vegetable combination (broccoli, cauliflower, carrots) *(I used peas, carrots and corn).
• 2 packages (3 ounces each) oriental flavor ramen noodle soup

• Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned, stirring often. Remove the chicken from the skillet.
• Stir the mushroom soup, water, vegetables and 1 ramen seasoning packet in the skillet and heat to a boil. (Reserve the remaining seasoning packet for another use.) Reduce the heat to medium. Cook for 5 minutes, stirring often.
• Break up the noodles and stir in the skillet. Return the chicken to the skillet. Cook for 5 minutes or until the chicken is cooked through and the noodles are tender, stirring occasionally.

*Recipe source: [link]

Campbell's Mac and Cheese

First recipe! This was one of those really simple recipes that doesn't involve much work or experience. The only thing I changed during the cooking process was adding a 1/4 tsp. mustard powder which makes all the difference in any simple mac and cheese recipe. Overall, for simplicity and a non-time consuming recipe.

I think other things that could jazz this up would be to add some cooked cubed and seasoned chicken and some onions. Even bacon would be a nice touch!

*See recipe below*

• 1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
• 1/2 soup can milk
• 1/8 teaspoon ground black pepper
• 1 1/2 cups corkscrew-shaped pasta
• OR medium shell-shaped pasta, cooked and drained
• 1 tablespoon dry bread crumbs
• 2 teaspoons butter, melted

• Stir the soup, milk, black pepper and pasta in a 1-quart baking dish.
• Stir the bread crumbs and butter in a small bowl. Sprinkle the bread crumb mixture over the pasta mixture.
• Bake at 400°F. for 20 minutes or until the pasta mixture is hot and bubbling.

*Recipe source: [link]