“Mom, I’m hungry!” That call from the back of the van is more frequent than “Are we there yet?” – especially when there are teenagers in the mix. So what can a budget-conscious family do when the stomachs start to growl? This episode we talk about how we keep the food expenses low, keep the troops happy, and eat cheap when we’re on the road!

Resources We Mentioned:

The incredible Instant Pot (affiliate link)

Where we find neat local restaurants: RoadFood.com

Or “as seen on the Food Network,” restaurants from Diners, Drive-Ins, and Dives

How We Make Pimiento Cheese (Large Southern Family Edition):

2 lb bag of shredded cheddar or Mexican blend cheese (unseasoned)

1 pint of salad dressing-style mayonnaise (think “Miracle Whip”) – basically half a standard jar

4 oz jar of diced pimientos (usually on the aisle with olives and pickles or in the Hispanic food section)

Yes, this is a big batch! We often make this much for lunch at church or to take on the road.

Simply combine the ingredients. It blends easier if you use mayonnaise from a newly opened jar at room temperature. Use the entire jar of pimientos including the juice – sometimes we add a dash of pickle juice for variety. Stir in the mayonnaise bit by bit and stop when you like the consistency. The flavor is even better if you keep it overnight in the refrigerator. Great in sandwiches, on hamburgers, eaten on crackers, or spread on celery.

This Episode is Sponsored By:

Sony Pictures: AffirmsFilms.com and the latest movie with great values and message – Smurfs: The Lost Village.

Click here for the FREE Faith-based Movie Guide!

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