Saturday, October 19, 2013

Fall Weather and Hearty Food!

Leaves at Schenley Park, Pittsburgh
Starting to feel like fall, in that it was wet, rainy,  and then overcast. The weather has started to turn cooler and make it perfect running temperatures...that's when it's not raining! It isn't cold yet and hopefully it wouldn't be as bad as last year's winter since I'll be driving everywhere and anywhere for my rotations. The first day of my 5-week WIC rotation starts Monday in Beaver Falls which is about 46 miles away and 55-1:25 minutes depending on traffic (hopefully!).

With the creeping in of fall weather, nothing beats something warm in your belly. I love soups, but today I was feeling more like hearty meal with starchy veggies :). This recipe was one of the first recipes that my bf and made together. Awww....the warm memories. Want to make a easy (yes, my favorite kind of recipe) without sacrificing the flavor? Try this simple Oven Baked Chicken with Swiss Cheese and Mixed Sweet Pot, Carrot, and Roasted Potato Veggies. Instead of using pre-packaged herb stuffing, I love to make my own. A quick method I use is actually toast the bread (whole wheat of course) in a toaster then sprinkle on half way through the baking. This method works perfectly to had a little crunch to some juicy chicken.

Oven Baked Chicken with Swiss Cheese

Yes...our coffee table is Asics.

  • 3 chicken breasts
  • 1/4 cup apple juice
  • 4-6 slices of swiss cheese
  • 8 oz cream of chicken (can)
  • 2-4 slices of bread, toasted (I use whole wheat or whatever is on hand)
  • 1/2 TBSP sage
  • 1/2 TBSP thyme
Spray a 13x9-inch glass pan and arrange chicken breasts. Preheat the oven to 415 F. Mix the cream of chicken soup and apple juice until combined. Layer the swiss cheese over the chicken breasts. Pour combined cream of chicken and apple juice over chicken. Bake for 45-55 minutes or until done. At about 40 minutes, I like to add the herb breading for 5-10 minutes to get a little toast to the top layer. Enjoy with your favorite side of hearty veggies!

Mixed Sweet Pot, Carrot, and Roasted Potato Veggies

  • 1 large sweet potato
  • 3 medium red potatoes
  • 1/2-1 cup carrots
  • 1/2 red pepper (had the peppers on hand so added them for fun)
  • 1/2 green pepper
  • 2 tsp minced garlic (I have a jar of minced garlic on hand for a quick supply)
  • 1 TBSP olive oil
  • 1/4 TSP kosher salt
  • 1/8 black peper
  • 1 TSP thyme

Right after I start baking the chicken, I then start cutting up the veggies. Add the veggies to a baking pan and combine with olive oil and seasonings. Mix well and then bake next to the chicken for 35-40 minutes. Sometimes it comes out perfectly with the chicken or bake for a few more minutes for some yummy in your tummy.

The great thing with the chicken is that I love to save the soupy cheese in the pan and add to rice the next day for a little spruced up left overs

Your dog pic of the weekend :)

Rub my belly!!!

Edith Nault MS