This is a sponsored post written by me on behalf of Campbell’s Dinner Sauces. All opinions are my own.
Fact: Everyone loves a quick and easy dinner.
I hope I’m not alone when I say that on some days, I walk through the door, throw my bag on the ground, and just plain want food. At those times, it’s no fun to have to prepare a nice dinner… but that doesn’t mean I don’t want to be eating delicious food!
The solution: Campbell’s Skillet and Slow Cooker Sauces
They comes in several varieties, which is awesome because it means there’s a flavor to satisfy everyone. The skillet sauces come in Marsala, Toasted Sesame (that’s the one I’m sharing a recipe with today!), Scampi, and Thai Green Curry, and the slow cooker sauces come in Tavern Style Pot Roast, Sweet Korean BBQ, Apple Bourbon BBQ, Hawaiian Luau, Mexican Red Chile Taco, and Moroccan Spiced Stew. See? Tons of awesome flavors!
Anyway, I bought several of the skillet sauces from the store (this was before I had my slow cooker), with not so high expectations. It wasn’t that I thought they would taste bad, it’s just that packaged foods have a tendency of being too salty or a bit bland. I was pleasantly surprised when I gave the first sauce a try.
It was the Toasted Sesame flavor, and not only was it not too salty or bland, but it was super delicious! And that’s actually saying a lot because I made a vegetarian meal with it, and in vegetarian meals the sauce has really got to shine because there’s no meat to take the spotlight. The Toasted Sesame flavor totally rose to the occasion.
As for the time it takes to prepare a meal with one of these sauces, well, it’s practically nothing. In the stir fry I made first (recipe below), all I had to do to prep was chop up some carrots, onions, and broccoli, and throw some rice in the rice cooker. After that, I simply threw my veggies in a pan along with some edamame beans and the sauce and let it cook for a bit. Less than 15 minutes later it was done and ready to be served with rice.
That’s under 30 minutes for a whole meal!
After my success with the Toasted Sesame flavor, I couldn’t wait to try the others. So far I’ve only given Thai Green Curry a try, but it sure didn’t disappoint. Full of flavor and spice and a great addition to meal of tofu and greens.
Next step: Go to the grocery store and buy some of the Slow Cooker Sauces.
Toasted Sesame Stir Fry with Brown Rice
- 2 Tbs. vegetable oil
- 1 medium sized onion, thinly sliced
- 1 pound carrots, thinly sliced
- 1 head of broccoli, cut into florets
- 1 12-ounce bag of frozen edamame, shelled (about 1 ½ cups)
- 1 package of Campbell’s Toasted Sesame Skillet Sauce
In a large skillet or wok, heat oil over medium-high heat.
Add carrots and onions, and stir fry for ablot 7-8 minutes, or until carrot begins to sften.
Add broccoli, and stir fry for another 2-3 minutes.
Add edamame and skillet sauce. Reduce heat to low and cook, covered, until broccoli and carrots are tender.
This post brought to you by Campbell’s Dinner Sauces. Weekend-worthy dinners with only weekday-level effort needed! Learn more at http://www.campbellsauces.com/.