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Canadians Are Feeling Less Squeezed — But Fraud Is Rewriting How We Manage Credit

  New data from TransUnion's Q2 2026 Canada Consumer Pulse Study, released July 22, 2026 There's a small but real shift happening in Canadian households right now. After years of headlines about affordability and inflation, a new survey suggests things are slightly less bleak — but Canadians aren't relaxing. They're getting more careful, and increasingly, more worried about fraud than about their credit score. TransUnion's newest Consumer Pulse Study, out today, paints a picture of a country cautiously exhaling — while quietly tightening the locks on its financial front door. The Good News: A Little More Breathing Room For the first time in a while, the numbers aren't all doom. Roughly a quarter of Canadians surveyed said their household income rose over the past three months, and nearly one in four say their finances are running better than they expected this year — the best reading TransUnion has recorded in the past 12 months. Optimism is edging up too: 45% ...
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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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