Day 14

What's on the menu:

Rib eye steak
Tossed salad
Baked potato

Rib eye steak
I marinate my steaks in a gallon zip lock bag with A-1 classic marinade for three hours. I cook them outside on my grill until they are done to our liking.

Tossed salad
I wash my green leaf lettuce and put it in my spinner to get off the excess water. I break the lettuce into bite size pieces and put it in individual salad bowls.

On top of lettuce, I add carrots, broccoli florets, cucumbers, cheese, and bacon bits.

Serve with your choice of salad dressing.

Baked potato
Wash potatoes and punch two holes in top of each potato. Place in microwave and bake as directed on microwave until done. Wrap potatoes in Reynolds wrap until ready to serve.

Serve whatever you like on your potato.