What's For Dinner Wednesday

Today's Menu
Steak
Redskin Potatoes
Green Beans or Broccoli
Crescent Rolls

For the steak, I will make it as usual. I always sprinkle both sides with seasoned salt, onion powder, garlic salt and pepper. I then tenderize with a fork and cook to perfection on our George Foreman grill. I like my steak somewhere between medium and medium rare. I usually cook the kids' a little longer so it is more medium to medium well. If I over cook them though they get too dried out and then we need to use A1.

The potatoes are going to be cut in quarters, coated with EVOO and sprinkled with salt. I will bake them in foil. Mmm, sounds so yummy. I've never made them like this before. I usually only use redskins with my roast but since I have some that need used up, this is how it's going to be.

If I have broccoli I will make that, I'm not sure if I do. I will coat those in EVOO as well, and then sprinkle with garlic salt and bake. Rachel Ray's oven roasted broccoli is soooo good! Maybe I will toss the potatoes and the broccoli together. Kill two birds with one stone... hmmm.

If I don't have broccoli I will just nuke a can of green beans. Drain most of the water, coat with spray butter and sprinkle some seasoned salt or garlic salt on them. My hubby and kids love I don't like green beans so I don't even know what they taste like.

And of course some crescent rolls to round it all out. That is if I don't burn them like I always do.