Our weekly menu always allows for some wiggle room. Being flexible can actually help you stay on track. You could flip-flop days or make substitutions here and there. The key is to have a plan in the first place, to help eliminate the what’s for dinner I’m just too tired to think so let’s go out and spend a ton of money we don’t have syndrome.

Sunday: High School Graduation Picnic – Chicken, mac and cheese, baked beans, green beans with garlic and olive oil, garden salad with homemade Italian dressing, watermelon, potato chips, yellow cake with whipped cream, cream cheese, and cherry topping, cake pops, homemade cream cheese mints.

Monday: Leftover chicken, mac and cheese, peas

Tuesday: meatballs from the freezer with gravy over mashed potatoes, salad

Wednesday: Turkey burger sliders, beans, watermelon

Thursday: Dinner out on the way home from running errands

Friday: “Make your own chef salad” Set out salad fixin’s and let everyone create their own salad. This helps make a simple supper more entertaining and will possibly make salad more appealing if you have any complainers. Be sure to include a choice of protein, cut up or shredded veggies, and maybe even some homemade croutons to go on your greens. You could make a special house dressing or allow picky eaters to choose their favorite.

Saturday: Picnic at extended family’s

If you happen to be lucky and have a chilly night, which would be a welcome break from this heat, you could whip up the creamy potato soup that you’ll find with the homemade crouton recipe. It’s a simple soup and you may even have all of the ingredients on hand. It’s cheap, filling, and delicious. You could also pair it with a salad for those who just must have a hot meal at the end of the day.