Thankful To Nibble On Tidbits Of All, Especially On Thanksgiving Day.

November 26th, 2015 No comments

Thanksgiving 7

Happy Thanksgiving to YOU from Nibbles of Tidbits, a Food Blog.


We’re thankful for great food, drinks, family and friends today and every single day.

Thanksgiving 4

Food should be tasty if you’re making it — That’s what I think.  Make it tasty.

Thanksgiving 2

It is what it is.  Get over it and pass the… Turkey, or whatever you prefer. 😉

Thanksgiving 3

It’s Thanksgiving savings time — Fall back.

Thanksgiving 1

Good thing I didn’t make the Turkey this year, you’d wonder.

Thanksgiving 5

We’re thankful to keep nibbling on tidbits of everything and will report on more soon.

United States Veterans Deserve The Most Of Everything Tasty.

November 8th, 2015 No comments


Thank you precious United States Veterans!  I will forever honor you and contribute money and time to assist you how I can.  We at Nibbles of Tidbits wish all Veterans a very happy Veterans’ Day. On Wednesday, November 11, 2015, several restaurants will show Veterans how special they are by offering them something special.  Cheers to those that do something special for a Veteran.

Famous Dave’s BBQ – Free Appetizer or Dessert

IHOP Restaurant – Free Red, White and Blue Pancakes

Claim Jumper – Free Dinner or Lunch

Denny’s – Free Grand Slam Breakfast

Applebee’s – Free Meal from a Special Veterans’ Day Menu

California Pizza Kitchen – Free Meal from a Special Veterans’ Day Menu

McCormick & Schmick’s – Free Meal from a Special Veterans’ Day Menu

Wienerschnitzel – Free Chili Dog and Small Pepsi

Additional Veterans’ Day offerings are here.  Show a military ID to receive all of the above and more.

Image Credit

We’re Thankful For Jennie-O’s Turkey And Thanksgiving Menu Ideas.

November 4th, 2015 No comments

Jennie-O Turkey

Wow, it was a perfect Turkey that went from the freezer directly into the oven without effort — It’s the Oven Ready Whole Turkey from the Jennie-O Turkey Store.  It’s ready to be cooked in a bag.

Oven Ready Turkey

It’s true what the package says — The Turkey browned in the bag, was tender and tasted great.


I didn’t know Jennie-O sold such a Turkey.  I didn’t have to remove the giblets, yay!

Turkey and Corn Dish

Since the Turkey was so easy to prepare, I made a complete, early Thanksgiving Dinner.

Brussels Sprouts Side Dish

I got several ideas and inspiration from the Jennie-O website, especially the Holiday Sides page.

Turkey Bacon

And surprisingly I discovered that I like Turkey Bacon, though I wasn’t even sure I wanted to try it. It looks quite different than Bacon in its raw state. It feels like Bologna, kind of looks like a surfboard and fake Bacon with a line running down the middle, but it tastes pretty good, like Bacon.

Raw Turkey Bacon

Turkey Bacon cooks up nice and crisp, but it’s a little harder to tell when it’s done.  I accidentally burnt the first batch, but the second batch (below) turned out well.  There is a fine line between burnt and nicely crisp.  Turkey Bacon is in a few of the Jennie-O Thanksgiving Side Dishes.

Cooked Turkey Bacon

I will definitely buy Jennie-O’s Oven Ready Whole Turkey and Turkey Bacon again.  I appreciate the coupons they sent us.  I gave away a couple of them.  When purchasing Jennie-O’s Oven Ready whole Turkey, a lady in line in front of me, expressed her love for Jennie-O products and had never seen their Oven Ready Whole Turkey, so I gave her one of the Jennie-O coupons to try it too.

Thanksgiving Dinner with Jennie-O

Thank you Jennie-O!  I tried a couple products I never thought to try before and actually really like ’em.  I have a better appreciation of Jennie-O’s products.  They offer much more than we thought.

Where Is My Employee Discount Taco Bell? You’re Making Me Work.

October 30th, 2015 No comments

Automated Taco Bell

I discovered that the Taco Bell off Barranca and Von Karman in Irvine is automated inside.  I don’t want to learn Taco Bell’s computer system.  The process took longer while people figured it out.

Taco Bell Menus

Menus were scattered about.  I just found it annoying.  I’m not going inside that Taco Bell anymore.

Taco Bell in Irvine

One Taco Bell employee said 50% people like it and 50% don’t.  You know where I stand.

Photos Of Food & Fun On The Carnival Inspiration (Weekend Cruise).

October 11th, 2015 No comments

Carnival Cruise Desserts

What to do on your birthday?  Leave on a cruise, especially if you don’t have to fly first or drive far. I’m lucky to live by the Long Beach Port, where cruise ships depart, so that’s what we did.  Yay!

Lobster Dinner

I was willing to go on any cruise I could walk to, only if I had to that is.

Carnival Inspiration Food

And it was the Carnival Inspiration that set out for Ensenada the very day of my big day.


If you’re considering the Carnival Inspiration, snapshots of the food and ship are shown here.

Seared Ahi

Though Carnival has or had somewhat of a bad reputation in comparison to other cruise lines, we have no complaints.  The Inspiration is an old ship, but we didn’t mind it.  We’d prefer new, but knew we would make the most of it.  And we did.  Here are a few photos of our experience.

Cheese for Dessert

The food was good.  We liked everything okay, but didn’t fall for any specific dish.


I didn’t take notes and don’t recall the names of the dishes, but the pictures show what you might get on a 3 – 4 day Carnival cruise — Seared Ahi, Escargot, Lobster, Ceviche, Beef Carpaccio, Salmon and Chicken dishes, Caesar Salads, Flat Breads and Cheese plates, just to name a few.

Flat Bread

We had a bit of everything, plus what was available at the ever-changing Buffet (pictured at top).

Oysters Rock

Escargot, common on cruise ships (above) — Matt had it.  Me, been there, done that and over it.


Ceviche (above) — Good, but needed more chips.  It’s your right to have more of anything.


Stuffed Mushrooms (above).


Carpaccio (above) — I should have had more than one, since it’s fairly costly in restaurants.


Various Salmon, Chicken and Beef dishes were available each evening in the dining room.


Carnival could work on plating as you see, but most dishes tasted better than they looked.


The Inspiration has a Game Room where we played Jenga — I don’t recall who won, probably me. :-)

Game Room

We enjoyed the sunsets on deck too.

Sunset Dinner

And whipped it up Gangnam Style in the Dining Room with the waiters.

Cruise Dining Room

Overall, we would cruise with Carnival again.  It was a nice getaway and HAPPY birthday for me.

Wings Cafe Will Be Opening Soon: Hoping For Good Final Inspections.

September 28th, 2015 No comments


Wing's Cafe

I wrote about Wings Cafe five months ago and I finally see its runway leading us there.

Wing's Cafe 2

We rode bikes there last week to sneak a peek and we were invited in by its owners.

Wing's Cafe Booths

Brian and Sherri White were there putting the finishing touches on their cafe.

Nose Cone Movies

What a GREAT JOB they have done to make Wings Cafe unique, cool and stylish — Mission accomplished.  Above is an actual plane nose cone that’s showing real footage that was shot with the camera built into it.  It prominently hangs on a wall.  And the airplane it’s from is shown below.

Airplane of Nose Cone

The ceiling at Wings Cafe — It was new, then each square was hand distressed by them to the point of perfection.  The final result compliments the historical and other creative aspects of the cafe.

Wing's Cafe Roof

The flight suit and helmet of Brian White’s father stands in one of the cafe corners — He’s a decorated Marine.  Thank you for your service, and thank you Brian and Sherri for inviting us in.

Owner's Father's Uniform

A few days later we attended a Wings Cafe opening event and saw more finishing touches.

Inside Wing's Cafe

The glass partition was illuminated, airplane components were added to booths and more.

Peek Window at Wing's Cafe

I love the peek-a-boo window where all can see what’s happening behind the scenes.

Unique Light

Much in Wings Cafe is made from airplane parts.  Each piece has a different story and they can probably tell you about it.  And the view… there are moving airplanes.  It’ll be a fun place for all.

Wing's Cafe View

Wings Cafe is scheduled to land October 5, 2015 (Soft opening with Bacon, Eggs and Pancakes) with its Grand Opening to be October 10, 2015, provided inspections go well — They have two more to go and then Wings Cafe can really take off.  We wish Brian, Sherri and staff many years of success.

Winning Salad Ingredients Inspired By Blue Apron Meals.

September 27th, 2015 No comments

Winning Quinoa Bean Salad

It was Red Quinoa, introduced by Blue Apron, that inspired me to create the pictured Red Quinoa and Garbanzo Bean/Chickpea Salad, with Shallots, Parsley, Mint, Arugula, Toasted Slivered Almonds, Red Wine Vinegar, Dijon Mustard, Olive Oil and Salt & Pepper.  It was for the OC Fair’s Culinary Arts Competition this year and I won a 5th Place Ribbon for it.  Measurements aren’t listed, because they didn’t need to be submitted — I just fine tuned the combination until it tasted great and now it’s a Salad I’ll forever make in varying combinations, with Quinoa, Beans and Nuts.

Winning Ribbons

I won a second 5th Place Ribbon for a different Salad using Orzo Pasta, Broccoli and Pine Nuts.

We’re Still Growing And Cookin’ Here On Nibbles Of Tidbits.

September 22nd, 2015 No comments

Freis West Garden

How does your garden grow?  Quite well as shown, though contrarily slow here and there.

Red Cabbage

There’s no shortage of food material and much fodder for here, nor lack of hot and woody Radishes growing in our garden, just a preoccupation with eating and cooking with a current minor in writing.

Eggplant Growing

Other than the abundant, less than pristine Radishes, our Red Cabbage, Eggplant, Beets and Carrots continue to truck along, while the Peppers, Peas, Onions and Beans crawl along, like the reporting here lately, but more is always to come and often.  Life is good.  We’re growing too.

Blue Apron Took Me Away: We’re Still Cooking Here (A Lot).

September 4th, 2015 No comments

Blue Apron Meatballs

Fifty-four recipe cards later… We’ve had some terrific meals with Blue Apron.

Salmon Burger

Though I’ve experimented with a lot of different ingredients, thanks to Blue Apron I keep discovering new ones like… Pea Shoots, White Miso Paste, Queso Oaxaca, Arepas, Pearled Barley, Yu Choy, Yuzu Juice, Ramps, Soba Noodles, Castelvetrano Olives and Fregola Sarda Pasta.

Blue Apron Meal

Meals are forever changed knowing these ingredients — Several meals will remain on my menu.

Blue Apron Meal

I now love Red Quinoa, which has been included in a few Blue Apron Meals.  I used it in a Salad I created and entered in the Culinary Arts Competition at the Orange County Fair this year and won a 5th Place Ribbon for it.  That recipe will soon be posted on Nibbles of Tidbits.  Check back for that.

Fish Meal

I have posted Blue Apron meal photos on Instagram @ShellyChiliFreis, but for the most part I just want to eat them.  Dinner on my time has been more important than pausing to compose a photo. There is work involved.  The meals don’t make themselves, but they’re worth the time.


Meals pictured from top down — Spiced Meatballs with Garlic Toasts & Summer Squash Salad, Salmon Burgers with Crème Fraiche Sauce, Arugula & Potato Salad, Arepas De Carne Molida with Avocado & Pickled Jalapeno, Chicken Milanese with Summer Corn, Cherry Tomato & Cucumber Salad, Seared Cod with Spring Vegetables & Lemon-Mustard Vinaigrette and Hoisin-Glazed Chicken Meatballs with Zucchini & Brown Rice.  Blue Apron continues to be highly recommended by us.

Categories: Food Pictures & More

Do Us A Flavor Lay’s: Pick My Chip Idea Next Time.

August 9th, 2015 No comments

Do Us A Flavor Contest Finalists

Have you heard of Lay’s Do Us A Flavor Chip Contest?  Lays may someday pay YOU for coming up with a great Chip idea.  This time the finalists’ flavors are… West Coast Truffle Fries, Southern Biscuits and Gravy, and Greektown Gyro and New York Reuben Sandwich flavors. Different.  I like that and was excited to try each, but… hhmmm… some aren’t executed that well. Bummer. The Reuben and Gyro Chips just taste weird.  Some of the respective Sandwich components can be tasted in each, but neither come together in a positive tasty manner.  And the Truffle Fries Chips don’t have enough Truffle flavor.  They taste more like Sour Cream and Onion Chips.  The best of the (4) in a collective opinion of five are the Southern Biscuits and Gravy Chips.  They have a good, peppery Biscuits and Gravy flavor and might be purchased by us post review.  Lays should pick my Chip idea next time — TBA if it happens.  In any event, it’s a fun contest that I hope continues.

What Grows The Fastest? Radishes, Beans & Peas, Oh My.

August 2nd, 2015 2 comments

Radishes from the Garden

Though we planted late this year, we’re enjoying the Radishes.  They’re pushing through the soil daily alerting they are ready to pick — It took about 4 weeks from seeds to grow and eat them.

Garden Status

And we learned that Beans and Peas practically grow overnight, but as of today they are far from being ready to eat, especially since our large turtle tortoise (Cesar) ate them when we weren’t looking.  We wrongly planted them in the lower planter, which we’re in the process of amending.

Cesar, our turtle.

As for the other seeds we planted, much is growing or trying to grow.  Our Purple Cabbage has sprouted large leaves, but the row of Purple Cabbage growing at the Orange County Fair includes numerous large heads of Cabbage.  Our garden is coming along slowly, but we’re optimistic.

Home Garden

I wonder what we get to eat (before Cesar) next — To be determined and announced.

Happy 21st Birthday To Somebody Today: Best Cake For Your Party.

July 22nd, 2015 No comments

Booze Cake

A friend posted this Cake on Facebook and I had to share it here — It’s the coolest!

New And Interesting Food At The 2015 Orange County Fair.

July 18th, 2015 No comments

Samoa Donut

The Orange County Fair is happening NOW through August 16, 2015 — We’ll soon be there to taste some of the new FOOD items they’re serving up this year.  The BIG LIST is here: List of New and Interesting Food at the 2015 OC Fair.  Pictured is the Samoa Donut, a jumbo Donut designed after the popular Girl Scout Cookie, the Samoa aka Caramel DeLite, my favorite, made with Chocolate, Caramel and Coconut shavings.  We may have to try it.  We LOVE the OC Fair!

Credit:  Thank you to the OC Fair Communication’s Department for the photo and list.

Inspiration And Growth: The Largest Onion We’ve Ever Seen.

July 7th, 2015 No comments

Giant Onion

Would you believe we grew this?  You shouldn’t because we didn’t.  We bought it at the Fullerton Market in downtown Fullerton.  Though I had a Sweet Onion at home, I had to get this giant one for $3.  You can see the size difference below, although it was more impressive in person. People stopped us to ask what it was.  It should’ve been entered in the Orange County Fair.

Onion Size Scale

We continue to tend to our real life garden and we’re starting to see the Radishes, Carrots, Eggplant, Purple Cabbage, Sweet Onion, Green Onion and possibly the Swiss Chard grow — We have a long way to go to grow such a large Onion and will be happy growing one that’s any size.

Tend To Your Garden: Hopefully It’ll Be Vegetables Galore Here.

June 28th, 2015 No comments

Raised Garden

In two raised garden beds newly built by my wonderful husband and part-time Nibbles of Tidbits photographer, Matt, we planted seeds to grow Carrots, Radishes, Beets, Purple and Green Cabbage, Eggplant, Sweet Onions, Swiss Chard, Butter Lettuce, Broccoli and a Lettuce mix — I THANK him for making one of my dreams come true.  I’ve always wanted a vegetable garden and ideally hope to grow most food plants available to utilize and enjoy on a daily basis, but happily start here.

First Sprouts

After only a few days we’re seeing life — What a joy.

Vegetables Identified In Chaulk

We’ve been excited to check and tend to them each day.  Much attention will be given.

Home Garden

Check back to see how all develop — We’re hopeful for free food.

Western Theme Graduation Party Ideas: Congrats Chef Niece Bailee.

June 19th, 2015 No comments


Congratulations Chef Niece Bailee of Kids in the Kitchen — She graduated from high school and had the BEST American-Western Themed Party I have ever seen.  It was stylish and delicious.

Grad Party Ideas

Her name was spelled on painted wood in rope, wild flowers were displayed throughout in cowboy boots, burlap was used as tablecloths, and photos of Bailee were perfectly peppered throughout.


Strawberry Lemonade was served in mason jars.


Homemade Tamales, Rice and Beans were served with a variety of fresh Fruit and Vegetable Salads, along with Chips & Salsa.  And there was an amazingly set Dessert Bar for all to enjoy.


The Dessert Bar included Pies, Cakes and Cookies ready for the taking.


My only contribution to the party was the giant Mother Load Cake from Claim Jumper.


I took the easy way out while my sister’s friends, especially Wendy, created most of what’s pictured, which doesn’t do all justice.  Wendy also decorated my Wedding Shower a while back and it was equally impressive.  She should start a business and charge for her chic helpfulness.


And perhaps it should be called Wonderful Wendy?!  Just a thought.


We’re also very proud of Bailee (below with my mom) for her accomplishment.


Love them!


To top it off hand-made streamers with photos of Bailee growing up hung across the windows.

Grad Party Ideas

This had to be shared as great ideas for your next party

Boots with Wild Flowers

Soco Sushi & Gastro Pub Is Primed To Be The Next Happening Spot.

June 3rd, 2015 No comments


SOCO Sushi & Gastro Pub — It opened a few weeks ago.  It’s SOuth of COmmonwealth (hence the name) in the cool, fun part of downtown Fullerton, amongst other bars, restaurants and shops.

Soco Sushi

It’s a Sushi Bar and Gastro Pub all sushi-rolled into one — I like the variety they offer.

Fiery Rice Bombs

We had the Fiery Rice Bombs (above) and Melts My Heart Quesadilla (below).

Melts My Heart Quesadilla

Most appreciated is SOCO Sushi & Gastro Pub’s hospitality — Everyone is welcoming and friendly.

Yellowtail Cheeks

And we thoroughly enjoyed the cooked, meaty Yellowtail Cheeks (above), after having different parts of Hamachi (top)  — We mustn’t discard the cheeks of Matt’s next Yellowtail catch.

Matt posting on Facebook

It’s nicely styled inside to accommodate small and large groups.

Soco Sushi

One can dine and drink at SOCO’s Sushi Bar or at their Gastro Pub Bar — That option is matchless.

Soco Sushi Room

You can reserve a private room if needed.

Albacore on Acid

Albacore on Acid (above) is another one of SOCO Sushi & Gastro Pub’s unique creations — Menu items are differently and comically named, adding to the fun there.  Much sounds great to try.


It’s said to be the place to start your night — I’d agree with that and from what we experienced and sense, it could be the place you’ll want to end your night also.  It’s positively distinctive and offers food dishes and drinks to please all.  Say “Hi” to Davis Jeong, Executive Sushi Chef.  He and all care about your satisfaction.  Check out their MENU for more info re the pictured items and others.

Nine Seafood Restaurant: It’s Hidden In Cerritos For Your Enjoyment.

June 2nd, 2015 No comments


Nine Seafood

Pictured is “Combo #1” at Nine Seafood Restaurant, which is located off South Street in Cerritos, but hardly seen from the street, since it’s set back in a large parking lot.  Combo #1 includes a King Crab Leg, Snow Crab Legs, Shrimp, Crawfish, Clams and New Zealand Mussels, with Red Potatoes, Sausage and Corn on the Cob.  Combo #1 and much there is served in a bag with a bib.

Matt at Nine

We shared all with complete satisfaction and will go back for more of Nine’s varied seafood selection.

Who Has Time For Work: Meals Need To Be Planned.

May 28th, 2015 No comments

None Are Greater (On Earth) Than American Veterans: Thank you!

May 25th, 2015 No comments

Memorial Day Food

Though I didn’t make any of the pictured food this year, I (and you) have the freedom to do so because of American Veterans.  THANK YOU brave soldiers for your tremendous sacrifice — May God bless each and every one of you today, tomorrow and always.  Happy Memorial Day.  You deserve it!

Camp Blogaway 2015: Seventh Annual Camp For Food Bloggers.

May 13th, 2015 No comments


Camp Blogaway 2015-3549

In a beautiful mountain setting with food bloggers from around the country, I learned more about FOOD, food photography, sponsors’ ingredients, food-related careers and food blogging in general.  It was my first time at Camp Blogaway.  I’m glad it’s held in California.  One blogger flew from Morocco to attend, and others I met came from Oklahoma, New Hampshire, Oregon, Idaho, etc.  Those I recall now, but all attendees are linked here.  It was interesting to meet people that do the same things around the world and locally, and other accomplished food industry people.  I appreciated all of it.  Camp Blogaway was a 3-day whirlwind of food-related workshops, tastings, nature walks, and mingling with Wine and Coffee.  Snapshots of my experience are posted below.


I arrived early with Chef Marie, an awesome lady and carpool buddy who made my trip great.

Name Badges

Do you see me?

Setting up Lodge

I assisted with set-up while enjoying the view from the lodge.

View from Lodge Deck

Enlarge photo below to view the 2015 Itinerary.


Wine from Wente was on the itinerary each evening — A Highlight.

Wente Wine

Cheese from Cabot with Wente Wine on the lodge deck was my favorite combination.

Cabot Cheese

I loved the Cheese Ball Pine Cones by Cabot with the Almond Board of California Almonds.

Pine Cone Cheese Ball

I will someday be making a Cheese Ball Pine Cone with Almonds and Rosemary, as shown.

Session Speakers

Session Panel with Lana of Bibberche and Louise of Geez Louise, moderated by Foodie Goes Healthy.

Phil Lempert

Session Panel with the Average Betty who interviews Phil Lempert, the Supermarket Guru, regarding his experiences, knowledge, opinions and expertise, which was informative.

Photo Class

My favorite session was the Natural Light Photo Workshop with Christina Peters.  She’s a great teacher — I learned a couple things, but need to learn more, as indicated by too many photos.

Chef Marie

Chef Marie (above) made tasty North Carolina Sweet Potato Smoothies with Davidson’s Safest Choice Pasteurized Eggs for arriving campers on the first day of camp.  I had several cups.

Chef Marie Books

Chef Marie has written at least 12 books, including the Saint-Tropez Diet, a few are shown above.

Food Line

Though we were a bunch of food bloggers, it was camp and it wasn’t fancy, but everyone was nice.

One Dinner

I tried my first White Sweet Potato (above) from North Carolina Sweet Potatoes and liked it best.

Cabot Cheese

I was in Cabin 5, pictured below.

My Cabin

All preparing to take the annual Camp Blogaway group photo.

Group Photo Prep

Patti Londre, our Fearless Leader, leading the successful way.

Patti Londre

Camp Blogaway happens each May at De Benneville Pines Conference Center in Angelus Oaks.

Camp Info

After Camp Blogaway I asked myself… What is it I want out of food blogging other than opportunities to try food?  I have ideas.  I’d love to sell Shelly Jellies, my award-winning candy someday, or work with a brand I truly believe in, or just keep doing what I’m doing.  All are pretty great.  I cook anything I want and my husband loves it, and we luckily get to try all kinds of FOOD, and only the food-related products we’re interested in.  In other words, I’m content and I’d like more, but to obtain whatever (more) might be requires work and diligence to make it happen.

Happiness Is Being Shelly’s Parents: Happy Mother’s Day Mommy.

May 9th, 2015 No comments

Mom's Day Photo

Happiness is Being Shelly’s Parents — I secretly added a license plate frame saying that to my parent’s car when I was a kid, hahaha.  Happy Mother’s Day Pam B.  Flowers for your special day.

Mom's Day 2

And thanks for always turning off the beaters.

Blue Apron Review: The Menu Of The Week Never Looked So Good.

April 30th, 2015 No comments


Blue Apron Box Report No. 2 — We love them even more now.

Blue Apron

It’s Blue Apron’s unique and enticing recipes that I appreciate most — The meals are exciting to eat.


We received 3 new recipe cards and the ingredients to prepare them all — Our final dishes are pictured on the right of its respective recipe card and our first Blue Apron report is linked here.


Each meal was completely different than the one before it and all had exceptional flavor.


We’re already looking forward to the next box from Blue Apron.  Originally I was just going to try them, but their weekly menus and quality of ingredients are keeping me interested.  I had also planned to try and compare similar companies, but after a little research it looks like Blue Apron may be offering the best deal.  If that continues to be true, I may not want to try nor like another. Each looks similarly impressive, but I must have a good price too.

Similar companies are listed below and prices may change — Check them out yourself. – Eating Well Made Easy ($12/Serving – $72/Week – 6 meals total for 2)

Hello Fresh – Restaurant Quality Meals At Home ($11.50/Serving – $69/Week – 6 meals total for 2)

Green Chef – Deliciously Simple ($14.99/Serving – $89.94/Week – 6 meals total for 2)

Forage – Recipes from Notable Restaurants ($7.50 – $15/Serving – $60/Week – 4 meals total, which may serve 2. It’s unclear)

Chef’d – The Easiest Way to Cook Like a Pro ($19 – $38/Serving for 2 – Each meal has its own cost)