Fabulous Main Dishes Perfect for The Fall Weather

Autumn is the time to cook a savory pot roast, simmer some corn chowder and bake an old-fashioned strudel. Enjoy the flavors of Fall with these main course entrees.

Time to get out the pot holders and bake, roast and simmer. The Fall season is the perfect time for cooking up hot and hearty meals. Here are four outstanding dinners that will satisfy.

Chicken Strudel

Ingredients:

• 1 package phyllo dough, thawed
• 2 tablespoons olive oil
• 3 3/4 cups cooked chicken breast, chopped
• 7 cups fresh spinach, chopped
• 1 large yellow onion, chopped
• 1 cup shredded Swiss cheese
• 1 large egg, lightly beaten
• 2 cloves of garlic, minced
• 2 tablespoon of white wine
• 1 cup dry breadcrumbs
• 2 tablespoon butter, melted
• 1/2 teaspoon paprika
• salt & pepper to taste
• cooking spray

Directions:

1. Preheat oven to 375 degrees.
2. Heat the olive oil In a large, deep skillet over medium heat.
3. Add the onion, and cook until translucent, about 5 minutes.
4. Add the spinach, and cook until wilted, about 3 minutes.
5. Transfer the onion and spinach mixture to a large bowl.
6. Add the cooked chicken, minced garlic, Swiss cheese, egg and white wine to the onion & spinach mixture.
7. Season the mixture with salt and pepper and stir, combining all ingredients together well, and set aside.
8. Take one sheet of thawed phyllo dough and coat it with cooking spray.
9. Sprinkle 2 tablespoons of bread crumbs over it, and repeat, layering three more sheets of phyllo dough each coated with cooking spray and breadcrumbs.
10. Press down on the layers to help them adhere together.
11. Spoon about 2 cups of the mixture in a line, along the long edge of the phyllo sheet, and carefully roll up the phyllo sheet starting at the end with the mixture, over and over jelly-roll style.
12. Coat a baking sheet or pan with cooking spray and place the strudel with the seam side down.
13. Take another sheet of thawed phyllo dough, and make another strudel, repeating the process of the first one.
14. Brush the strudels with the melted butter, and sprinkle them with paprika.
15. Bake for 20-25 minutes, or until strudels are golden brown.

Pot Roast with Butternut Squash & Sweet Potatoes

Ingredients:

• 1 lean beef chuck pot roast, 3-4 pounds
• 1 large sweet potato, peeled and chopped into 1-inch cubes
• 2 cups butternut squash, peeled and chopped into 1-inch cubes
• 2 cloves garlic, peeled, whole
• 1 small yellow onion, sliced into thin rounds
• 1 teaspoon fresh rosemary, finely chopped
• 1/4 cup red wine
• 1/4 cup water
• 3 sprigs of fresh thyme
• salt & pepper to taste

Directions:

1. Place sweet potatoes, butternut squash garlic and onion into a slow cooker.
2. Season pot roast with fresh rosemary, salt and pepper.
3. Place pot roast on top of vegetables in the slow cooker, and add wine and water.
4. Place sprigs of thyme on top, cover and cook on low for 9-10 hours.

Chicken Corn Chowder

Ingredients:

• 1 pound skinless, boneless chicken, cut into 1/2-inch pieces
• 4 slices of bacon
• 1 cup orange bell pepper, chopped
• 1 cup yellow onion, chopped
• 2 cloves garlic, minced
• 2 cups red potatoes, peeled and chopped
• 2 cups frozen corn
• 4 1/4 cups chicken broth
• 2 cups milk
• 1/2 cup flour
• 1 cup cheddar cheese, shredded
• salt & pepper to taste
• cooking spray

Directions:

1. In a large stock pot coated with cooking spray, cook the bacon strips over medium-high heat.
2. When bacon is crisp, remove it, crumble and set aside.
3. Place chicken, orange bell pepper, garlic and yellow onion into the pot with the bacon fat and cook for about 5 minutes.
4. Pour in the chicken broth, add the red potatoes and bring to a boil.
5. Cover with a lid, reduce the heat and cook for 20-25 minutes.
6. Pour in the frozen corn and stir to incorporate.
7. In a medium sized bowl, place in the 1/2 cup of flour and whisk in the milk gradually until thoroughly mixed and smooth.
8. Pour the milk and flour mixture into the chowder and stir.
9. Cook the chowder 15-20 minutes longer, until thick.
10. Add the cheddar cheese, season with salt and pepper, and stir to combine.
11. Sprinkle the crumbled bacon pieces on top to garnish.

A bowl of bacon topped, steaming chowder is an inviting dinner on a cool Fall evening. Try yellow or red bell pepper in place of the orange bell pepper as a variation to the chicken corn chowder recipe.