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Weekly Market Snapshot: Fed Hikes, Oil Above $100 and the TSX Finally Snaps Its Losing Streak (Sept. 15–19, 2026)

  September 19, 2026 It was the week everyone was waiting for. The Federal Reserve raised interest rates for the first time in three years — and almost immediately, markets started debating whether there's more to come. Meanwhile, oil pulled back from the week's highs but stayed well above $100 a barrel, and the TSX managed its first weekly gain after four straight weeks in the red. Here's everything that moved markets — and what it means for your wallet. 🍁 Canada — TSX Index Friday Close Week Change S&P/TSX Composite 35,806.65 +0.3% After four straight weeks in negative territory, the TSX finally caught a break — though "break" is generous. The index eked out a 0.3% weekly gain while closing Friday down 69.58 points (-0.2%), as rising bond yields and lingering energy-sector pressures kept the mood cautious on Bay Street. Financials were mixed: RBC edged slightly lower, TD rose 0.6%, but Fairfax Financial slid 2.6%. Gold miners pulled back after rallying shar...
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Rosemary Chicken with Sweet Potatoes

 


Chicken and sweet potatoes unite with the delicious taste of rosemary in this easy, one-skillet meal. Because we use parcooked and unseasoned sweet potatoes, the cooking time is much shorter—making this recipe perfect for weeknight cooking.

Ingredients:

  • 4 teaspoons canola or olive oil
  • 3 cloves garlic, minced
  • ¾ teaspoon kosher salt
  • ½ teaspoon snipped fresh rosemary
  • ½ teaspoon freshly ground black pepper
  • 1 20-ounce package refrigerated diced sweet potatoes, such as Simply Potatoes
  • 2 (8 ounce) skinless, boneless chicken breast halves, halved crosswise
  • 1 lemon, thinly sliced

Directions:

  1. 1. In a 12-inch nonstick skillet heat 3 teaspoons of the oil over medium. Stir in garlic, 1/2 teaspoon of the salt, 1/4 teaspoon of the rosemary and 1/4 teaspoon of the pepper. Add potatoes; toss to coat. Cook, covered, 5 minutes (do not stir).

  2. 2. Push potatoes to one side of skillet. Add the remaining 1 teaspoon oil to other side of skillet. Arrange chicken in skillet alongside potatoes. Cook, uncovered, 8 minutes.

  3. 3. Stir potatoes and turn chicken. Sprinkle chicken with the remaining 1/4 teaspoon salt, rosemary, and pepper. Top with lemon slices. Cook, covered, 8 to 10 minutes more or until chicken is done (165 degrees F) and potatoes are brown. (If needed, remove potatoes as they are done and continue cooking chicken until done.) If desired, sprinkle with additional rosemary.

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