This post is sponsored by Clorox — helping you clean on the go for a happier home.
Since I didn't want to remake the same soup over again for a second time this week, I went into my pantry, fridge, and freezer and cleaned everything out that I had leftover from other recent meals. Rice. Vegetables of all kinds. Cheese. Salsa. That's why I dubbed this 'Everything but the Kitchen Sink' Skillet.
Some of the best kitchen advice that I've ever received was to clean as you go, and that especially holds true when you're also using up your leftovers! I put my new Clorox® Pump ‘N Clean™ Kitchen & Dish Cleaner to the test with my 'spring cleaning' venture today. Just put a sponge or paper towel to the dispenser, pump and clean; it's that easy!
Yes, thirds Neenaw! I saw you.
I think I get my leftover reuse habit from my dad. Once a week or so when I was growing up, he would go through and put together some dinner that used up our leftovers in a different way. We had a lot of quirky sounding quiches to say the least, but it always tasted great.
So after I cleaned out the kitchen pantry and fridge, and my grandma cleaned her plate, my Clorox® Pump ‘N Clean™ Kitchen & Dish Cleaner was hard at work doing it's job still. Cleaning up after dinner can often be a challenge, and initially I wanted this to be a one pan wonder dish... but, that didn't happen because I wanted some cheese sauce goodness in there. Sorry! So, this is a two pot terrific dish.
I used up some leftover corn, cauliflower, beans and carrots, and a mix of Asian vegetables here, but any fresh or frozen vegetables would probably work just as well. As you can tell by my list there, I wasn't very particular with which vegetables to use myself.
I didn't find a need to serve this with anything else since it's sort of a self-contained meal; meat, vegetable, dairy and a grain. If I was actually preparing to make this dish, I would have gathered a brown rice or a rice and quinoa medley. But, like I said - this is a pantry and fridge clean-out dish!
Everything but the... Kitchen Sink Skillet
Servings: 6 • Size: About 1 1/2 Cup • Calories: 341.5 • Fat: 10.1 g • Carb: 35.8 g • Fiber: 5.4 g • Protein: 25.6 g • Sugar: 7.8 g • Sodium: 1327.4 mg
4 Slices Center Cut Low Sodium Bacon, Chopped
2 (About 1 lb.) Boneless Skinless Chicken Breasts, Cubed
2 Tsp. Taco Seasoning
5 C. Mixed Vegetables
2 C. Salsa
1 1/2 C. Cooked White Rice
1 C. Reduced Sodium Chicken Broth
2 Tbsp. Light Butter
2 Tbsp. Whole Wheat White Flour
1 C. Reduced Fat Grated Sharp Cheddar Cheese
2 Green Onions, Sliced
Salt & Pepper to Taste
In a large skillet, cook the bacon over a medium-high heat.
Once done, remove the bacon with a slotted spoon to set aside on a paper towel, reserving the grease in the pan.
Add the chicken and taco seasoning to the skillet and cook through.
Once the chicken is done, add in the vegetables and continue to cook until they are tender.
Season with salt and pepper to taste as you go.
Add in the salsa and rice and reduce the heat to low to allow to simmer, stirring occasionally.
In a small sauce pot, whisk together the chicken broth, butter, and flour over medium heat.
Bring the mixture to a boil, stirring constantly until the sauce begins to thicken.
Remove from the heat and whisk in the cheese until it's all melted.
Season with salt and pepper to taste!
Pour the cheese sauce into the chicken and rice mixture and stir to combine.
Whoa! That's one full skillet! I should have used a bigger one.
The Clorox® Pump ‘N Clean™ Kitchen & Dish Cleaner is pretty brilliant - it’s food safe and has no harsh chemical residues so you can quickly clean up messes and spills in the flow of cooking, even around food! Plus, you can clean as you cook with just one hand; making cleanup super easy as you go.
Divide your chicken and rice skillet evenly among bowls, top with some chopped green onions and enjoy!
I can't tell you how leftovers reheat because we didn't have any, sorry!