Melissa Wilson and Jonathan Fish spend between $60 and $150 on groceries every two weeks.

That’s a lot less than the $245 a week they were spending on food before they started cooking in their truck drivers cookingtruck one year ago.

“It was costing us about $16 a plate for dinner and a drink, so it adds up quick,” says Wilson, who has been riding shotgun with Fish, her boyfriend, for five years. “Cooking in the truck, we have leftovers most of the time now. We’re saving a lot of money. As a result, we are able to take care of other things we need to take care of.”

And while Wilson and Fish are seeing the financial payoff of cooking in their truck, that’s hardly the only benefit they’re getting.

“Cooking in the truck benefits you iMelissa and Jonathan breakfastn so many ways,” says Wilson. “It adds a whole new dimension to life on the road. We feel better, the food is fresher and it tastes better, not to mention our risk of food poisoning has diminished.”

After a few years on the road, the couple began getting tired of the usual truck stop fare and the damage it was doing to their wallets. But they kept at it—until Wilson’s father gave them a microwave oven as a Christmas gift. “That’s when things started changing for us,” Wilson says. “We tried to eat a little bit better and get more variety in our life.”

In addition to the microwave, the couple has expanded its cooking accessory lineup to include a toaster oven, electric skillets, a crockpot, even an egg cooker for making deviled eggs. Their menu has expanded with each new piece of equipment they’ve bought, too. It now includes everything from taco pie to pork chops.

While the couple loves the money they save by cooking in the truck, the duo gets another, more unexpected reward out of the deal.

“Cooking has enhanced our relationship,” Wilson says. “It’s brought us closer. We plan our meals together. We shop together. We have a lot of fun with it.”


Taco Pie Recipe


  • 1 lb. ground beef
  • 1 bag shredded lettuce
  • 1 large tomato or 2 plum tomatoes
  • 1 small bag shredded cheddar cheese
  • 1 small white or yellow onion
  • 1 can refried beans
  • 1 packet taco seasoning
  • 1 pre-rolled pie crust
  • 1 small container of sour cream
  • 1 jar of salsa
  • 1 aluminum pie pan with lid for storage

  1. Cook ground beef and drain.
  2. Add taco seasoning and follow directions on pkg.
  3. Chop half of the onion and add to ground beef along with half jar of salsa. More can be used to your liking.
  4. Mix well and let simmer until onions are cooked.
  5. Keep warm and set aside.
  6. Fit crust to pie pan.
  7. Pre-heat toaster oven to 350 degrees and bake pie crust for 12 mins. Keep an eye on it, as ovens vary. The back will cook sooner in most toaster ovens, so rotate halfway through cooking.
  8. When crust is done, let cool a bit.
  9. Spoon layer of refried beans on bottom to your liking.
  10. Pour in warm ground beef mixture and spread evenly.
  11. Top with shredded lettuce, cheese and chunks of tomato.
  12. Serve with sour cream and extra salsa if you like.