Not having a menu has dinner topsy-turvy this week. Since we did not take a flank steak out of the freezer early enough for dinner our fallback plan was to make some frozen Buffalo chicken wings and have a salad. It was easy but hardly worth reporting on.

I used a Taylor Farms Steakhouse Wedge as the base for our salad. I switched out the dressing using Bolthouse blue cheese dressing on mine. The Bolthouse dressing is yogurt based and many fewer calories. I used it for a chicken wing dip as well.

The chicken wings were cooked from frozen on a sheet pan for 22 minutes at 425 F and then for 5 minutes more at 450 F. They came out nice and crispy. We dipped them in hot sauce and blue cheese dressing.

I think we are back on track now. Dinner on Friday is grilled flank steak, Saturday is chicken enchiladas, and Sunday, our usual Breakfast for Dinner. Then it’s a new week of meal planning!