Summer weather is here, and we have a great meal plan for a family of four. This is a budget-friendly menu that takes advantage of your outdoor barbecue! As always, you can adjust to fit your family.

Breakfast: Summer Fruit and Yogurt Parfait

Ingredients:

• 2 cups of Greek yogurt

• 2 tablespoons of honey

• 1 cup granola

• 1 cup mixed berries (strawberries, blueberries, raspberries, etc.)

• 1 peach

Instructions:

• Start by washing all your fruits. Slice the strawberries and peach into bite-sized pieces.

• In each of four glasses, layer 1/4 cup of Greek yogurt at the bottom.

• Drizzle a bit of honey on top of the yogurt.

• Add a layer of granola, then a layer of mixed fruits.

• Repeat the layering process (yogurt, honey, granola, fruits) until the glasses are filled.

Serve immediately, or refrigerate for up to 2 hours before serving.

Lunch: Greek Salad Pitas

Ingredients:

• 4 whole wheat pitas

• 1 cucumber

• 1 bell pepper

• 1 cup cherry tomatoes

• 1/4 cup crumbled feta cheese

• 2 tablespoons olive oil

• 1 tablespoon lemon juice

• Salt and pepper to taste

Instructions:

• Chop the cucumber, bell pepper, and tomatoes into bite-sized pieces.

• In a bowl, combine the chopped vegetables with the feta cheese, olive oil, lemon juice, salt, and pepper. Mix well.

Stuff each pita with an equal portion of the salad and serve.

Snack: Watermelon and Berry Skewers

Ingredients:

• 2 cups watermelon cubes

• 1 cup strawberries

• 1 cup blueberries

Instructions:

• Alternate threading watermelon cubes, strawberries, and blueberries onto skewers.

• Chill in the refrigerator before serving.

Serve and enjoy!

Dinner: Barbecue Chicken with Grilled Corn and Coleslaw

Ingredients:

• 4 boneless, skinless chicken breasts

• 1 cup barbecue sauce

• 4 ears of corn

• 1/4 cup butter

• 2 cups shredded cabbage

• 1 carrot

• 1/4 cup mayonnaise

• 1 tablespoon apple cider vinegar

• Salt and pepper to taste

Instructions:

• Preheat your grill to medium heat.

• Season the chicken breasts with salt and pepper, then brush them with barbecue sauce.

• Grill the chicken for 6-7 minutes per side or until fully cooked. Brush with additional barbecue sauce before serving if desired.

• While the chicken is grilling, also grill the corn, rotating occasionally, until charred and cooked, about 10 minutes. Spread butter over the corn before serving.

• For the coleslaw, shred the carrot and mix with the shredded cabbage. In a separate bowl, whisk together the mayonnaise, vinegar, salt, and pepper, then toss with the cabbage and carrot.

Serve the coleslaw alongside the chicken and corn.

You may need to adjust the quantity of ingredients based on the specific dietary needs and preferences of your family. Give these recipes and try and let us know what you think!

If you have a suggestion for next month’s meal plan, let us know.