Skip to main content

Featured

Best Low-Cost ETFs for Canadian Investors in 2026 — Complete Guide

  Published: April 2026 | Reading time: 12 min | Category: Investing, Personal Finance, RRSP, TFSA If you want to build long-term wealth in Canada without paying a financial advisor 1–2% of your portfolio every year, low-cost ETFs are the answer. A single well-chosen ETF can give you instant exposure to hundreds or thousands of companies worldwide — for as little as 0.20% in annual fees. This guide covers the best ETFs available to Canadian investors in 2026 — for your TFSA, RRSP, and non-registered accounts — with clear explanations of what each one holds, what it costs, and who it's best for. Why Low-Cost ETFs Beat Most Other Investments for Canadians Before getting into specific funds, here's why this matters so much. The fee problem with mutual funds The average Canadian mutual fund charges a Management Expense Ratio (MER) of 2–2.5% per year. That might sound small, but on a $200,000 portfolio it's $4,000–$5,000 leaving your account every single year — regar...
Post a Comment
Read more

article

Labels

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.

Labels:

Comments

Post a Comment