Kim the Foodie, Guelph, ON (2026)

01/09/2026

IN THE MAKING: Chili Cornbread Skillet ✨

This budget-friendly meal comes together for less than $5 per serving 🥣

You can also find the full recipe on my website - linked in bio ✨

Cornbread Ingredients:
-1 cup cornmeal ($0.12)
-1 tsp salt ($0.03)
-1 tbsp sugar ($0.01)
-1 tsp baking powder ($0.01)
-1 cup milk ($0.10)
-1 egg ($0.08)

Chili Ingredients:
-1 tbsp olive oil ($0.05)
-300 g lean ground beef ($1.12)
-¼ tsp black pepper (plus more to taste) ($0.02)
-½ tsp salt (plus more to taste) ($0.02)
-1 yellow onion, diced ($0.29)
-1 green pepper, diced ($0.30)
-1 can (~796 ml) crushed tomatoes ($0.57)
-1 can (~411 g) diced tomatoes with green chilies ($0.63)
-1 can (~540 ml) black beans, drained & rinsed ($0.45)
-2 tsp chili powder ($0.03
-1 cup cheddar cheese, shredded ($0.37)

Instructions:
1. Preheat oven to 400°F.
2. In a bowl, whisk together the dry cornbread ingredients. Add milk and egg and stir until just combined. Set aside.
3. Heat olive oil in a large oven-safe skillet over medium. Add ground beef, salt, and pepper. Break the beef up and cook until browned.
4. Add onion and green pepper. Cook 4-5 minutes, until softened.
5. Add crushed tomatoes, diced tomatoes with green chilies, black beans, and chili powder. Stir to combine and let simmer for at least 10 minutes (or up to 30 minutes for greater depth of flavour). Taste and adjust seasoning.
6. Sprinkle cheddar cheese over the chili. Carefully spoon the cornbread batter evenly over top (it’s okay if some chili peeks through).
7. Transfer skillet to the oven and bake 18-22 minutes, until the cornbread is set and lightly golden.
8. Let rest 5 minutes. Serve warm with a big spoon. Enjoy!

01/07/2026

IN THE MAKING: Creamy Chicken Gnocchi Stew

This comes together for less than $4 per serving 🥰

The cost noted for each ingredient is the price I paid per serving. This recipe serves 4! 🛒

You can also find the full recipe on my website - linked in bio ✨

Total Cost Per Person = $3.85

Ingredients:
2 tbsp olive oil, divided ($0.10)
450 g chicken breast, diced ($1.72)
1 large carrot, diced ($0.08)
2 stalks celery, diced ($0.21)
1 yellow onion, diced ($0.29)
2 cloves garlic, minced ($0.01)
1/2 tsp dried thyme ($0.01)
1/2 tsp dried rosemary ($0.01) 1 bay leaf ($0.01)
3 cups chicken broth ($0.15) ½ tsp salt, plus more to taste ($0.01)
¼ tsp black pepper ($0.01)
1 package (500 g) gnocchi ($0.70)
1 cup frozen peas ($0.15)
½ cup heavy cream ($0.31)
1 tbsp cornstarch ($0.02) 1 tbsp fresh parsley, chopped ($0.06)

Instructions:
1. Heat 1 tablespoon of olive oil in a large pot over medium. Add chicken, season with salt and pepper, and cook 4-5 minutes until lightly golden. Remove to a plate.
2. To the same pot, heat the remaining olive oil. Add carrot, celery, and onion. Cook 6-7 minutes until softened. Stir in garlic, thyme, and rosemary.
3. Return chicken to the pot and add broth and bay leaf. Bring to a simmer then reduce heat to medium-low. Simmer for 15 minutes or up to 30 minutes for greater depth of flavour.
4. Stir in gnocchi and frozen peas. Cover and simmer for 4-5 minutes, until gnocchi are tender.
5. In a small bowl, whisk cornstarch into the heavy cream. Stir into the stew and simmer 2-3 minutes until thickened.
6. Remove bay leaf. Taste and adjust seasoning. Finish with fresh parsley and enjoy!

01/04/2026

IN THE MAKING: Philly Cheesesteak Bowls (on a budget)

These come together for less than $5 per serving 💕

The cost noted for each ingredient is the price I paid per serving in CAD. This recipe serves 2! 🥣

You can also find the full recipe on my website - linked in bio ✨

Ingredients
-300 g yellow potatoes, sliced into wedges ($0.30)
-2 tbsp olive oil, divided ($0.20)
-2 tsp seasoned salt, divided ($0.10)
-¼ tsp black pepper (plus more to taste) ($0.03)
-300 g lean ground beef ($2.25)
-½ yellow onion, thinly sliced ($0.29)
-1 green pepper, thinly sliced ($.60)
-3 slices provolone cheese ($1.12)

Instructions

1. Preheat the oven to 425°F. Toss the potato wedges with 1 tablespoon of olive oil, 1 teaspoon seasoned salt, and black pepper. Spread them out on a baking sheet lined with parchment paper. Roast for 20-25 minutes, flipping halfway through, until golden and crispy.
2. While the potatoes roast, heat 1 tablespoon of olive oil in a skillet over medium. Add the onion and pepper, cooking for 5 to 7 minutes until softened. Remove from the skillet onto a plate.
3. In the same skillet, add the ground beef. Add the remaining seasoned salt and a generous pinch of black pepper, cooking for 5 to 6 minutes until browned. Add the cooked onions and peppers back into the skillet, stirring to combine.
4. Reduce heat to medium-low. Lay provolone slices over the skillet, and cover to let the cheese melt slightly.
5. Divide the roasted potatoes into two bowls and spoon the Philly cheese mixture over top. Enjoy!

Cost per serving: $4.89

Address

Guelph, ON

Website

https://linktr.ee/kimthefoodie

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