For a number of months I did a week-in-advance menu plan using a dry erase board. This worked well for me, as I was able to plan, erase, or re-arrange as needed, and I always knew what was on the menu for the next seven days.

Here is how I did it:

First, using a dry erase board, I wrote the names of the days of the week in a vertical list. (See photo above.) 

Second, I made out a one-week menu. I usually planned 1-2 meals for each day. I wrote the menu on the dry erase board under the appropriate days.

Then, each day, after I had made the food planned on my menu, I erased that day's food and added something for the next week in that spot.

I always had seven days' worth of meals planned, and I only had to plan one day at a time. I could also erase and move things forward if needed (for example, if we got invited out to dinner, or ate leftovers when I had planned something else, etc.).

I would plan things like a roasted chicken on one day, and then a couple days of meals using leftover chicken meat in the main dishes. Planning just a week in advance gave me flexibility, yet I still had a plan at all times! It works for me! :)