Bi-Weekly Meal Plan for March 5–18

Welcome to The Better Mom’s bi-weekly meal planning schedule!

As women striving to serve the Lord and our families better, meal planning is a wonderful strategy to help you provide a healthy, home-cooked meal with the awesome added benefit of saving time, money and stress!

Following the two meal plan charts below is a list of links to many of the recipes featured. Our hope is that this will be a great resource and encouragement for you to “keep on truckin” with your own meal plans, or get started if you haven’t yet.

In addition, we’ve now included a free meal planning template perfect for creating your own weekly meal plans. Select from the following two options:
• Meal plan template PDF
• Meal plan template EXCEL

To learn more about meal planning, please check out: Mastering Meal Planning. To print the meal plans, simply click on the images below and they will open into a new window for easier printing.

Recipe Links for Week of March 5:


(Gluten-free)=Gluten-free, but not grain-free

Monday, March 5
Dinner: Seared Salmon w/Wasabi Sauce(GF), Wilted Greens(GF) and Buttery Herb Brown Rice(Gluten-Free)
Lunch: Carrot & Raw Cheddar Sandwich(Gluten-free option) and Pineapple Slices
Breakfast: Pineapple-Coconut Muffins(GF), Scrambled Eggs and Fruit Smoothie(GF)

Tuesday, March 6
Dinner: Spaghetti w/Meatballs(Gluten-Free Option) and Garden Salad w/Ranch Dressing(GF)
Lunch: Nut Butter & Banana Wrap and Vanilla Yogurt(GF)
Breakfast: Soaked Oatmeal Breakfast Porridge(GF Option) and Poached Eggs

Wednesday, March 7
Breakfast for Dinner: Soaked Whole Grain Blender Waffles, Eggs Over Easy, Nitrate-free Bacon and Fresh Berries
Lunch: Leftover Spaghetti and Raw Veggies w/Ranch Dip(GF)
Breakfast: No-Bake Pear Crisp (simply sub peaches for ripe pears) and Boiled Eggs

Thursday, March 8
Dinner: Taco Salad(Gluten-Free), Crockpot Pinto Beans(GF) and Homemade Guacamole(GF), Lacto-fermented Salsa(GF) and Cultured Sour Cream
Lunch: Egg Salad(GF) Sandwiches and Cultured Pickles
Breakfast: Open-face Waffle Sandwiches and Fruit Smoothie(GF)

Friday, March 9
Dinner: Toasted Sourdough Meatball Subs, Homemade Coleslaw(GF) and Cultured Pickles
Lunch: Leftover Taco Salad(Gluten-Free) and Apple Slices
Breakfast: Spelt English Muffin Egg & Raw Cheese Sandwich and Fruit Smoothie(GF)

Saturday, March 10
Dinner: Chicken Noodle Soup, Mesclun Salad w/Honey-Mustard Dressing(GF) and Sourdough Rolls w/Butter
Dessert: Coconut Flour Brownie Cake
Lunch: Turkey & Apple Quesadillas and Leftover Homemade Coleslaw(GF)
Breakfast: Blueberry Coconut Flour Pancakes(GF) and Nitrate-Free Sausage Links

Sunday, March 11
Dinner: Veggie Stuffed Calzones and Caesar Salad
Lunch: Leftover Chicken Noodle Soup and Sourdough Rolls w/Butter
Breakfast: Easy French Toast, Leftover Sausage Links and Mixed Berries

Recipe Links for Week of March 12:

(Gluten-free)=Gluten-free, but not grain-free

Monday, March 12
Dinner: Turkey-Veggie Crockpot Chili(GF), Basmati Rice and Organic Cornbread
Lunch: Turkey & Raw Cheese Cracker Stackers Homemade “Lunchable”
Breakfast: Mixed Berry Muffins(GF), Scrambled Eggs and Fruit Smoothie(GF)

Tuesday, March 13
Dinner: Veggie Penne Sauté(Gluten-Free) and Mesclun Salad w/Raspberry Vinaigrette Dressing(GF)
Lunch: Leftover Chili, Rice and Cornbread
Breakfast: Fruit & Yogurt Parfait and Boiled Eggs

Wednesday, March 14
Dinner: Grilled Grassfed Steaks, Veggie Risotto(Gluten-free) and Mesclun Salad w/Balsamic Vinaigrette (GF)
Lunch: Leftover Veggie Penne Sauté(Gluten-Free) and Raw Veggies w/Ranch Dip(GF)
Breakfast: Homemade Soaked Granola(GF option) with Fresh Berries & Almond Milk

Thursday, March 15
Dinner: Homemade Fish Sticks(Gluten-Free Option), Healthier Homemade Fries(GF) and Caribbean Carrot Salad(GF)
Lunch:  Tuna Salad(GF) Sandwiches and Cultured Pickles
Breakfast: Sprouted Bagels w/Cultured Cream Cheese and Boiled Eggs

Friday, March 16
Dinner: Steak Fajitas w/Homemade Tortillas and Grilled Onions & Peppers, Refried Beans(GF) and Homemade Guacamole(GF), Lacto-fermented Salsa(GF) and Cultured Sour Cream
Lunch: Sprouted Bagels w/Turkey Slices and Cultured Cream Cheese and Leftover  Caribbean Carrot Salad(GF)
Breakfast: French Toast, Nitrate-Free Sausage Links and Mixed Berries

Saturday, March 17
Dinner: BBQ Chicken Sandwiches, Cultured Potato Salad(GF) and Cultured Pickles
Dessert: Hot Apple Crisp(GF)
Lunch: Spelt English Muffin Pizzas and Raw Veggies w/Ranch Dip(GF)
Breakfast: Veggie Egg Scramble w/Horseradish & Dill(GF), and Almond Flour Biscuits(GF) w/Homemade Jam(GF)

Sunday, March 18
Dinner: Turkey-Veggie Meatloaf(Gluten-Free Option), Mashed Potatoes and Green Beans
Lunch: Homemade Chicken Nuggets and Fruit Salad
Breakfast: Banana-Walnut Bread, Eggs Over Easy and Fruit Salad

Always a treat to share ideas and healthy recipes! Let’s give thanks to the Lord for providing us the opportunity to nourish our families in this way! See you in two weeks!

Blessings, Kelly @ The Nourishing Home

This meal plan was shared at:
• Homestead Barn Hop
• Real Food Sunday School
• Monday Mania
• Soli Deo Gloria
• Titus 2sdays
Domestically Divine
• On Your Heart Tuesdays
• Hearth & Soul Hop
• Fat Tuesdays
• Traditional Tuesdays
• Tempt My Tummy Tuesdays
• Tuesdays at the Table
• Living Well Wednesdays
• Works for Me Wednesdays
• Welcome Wednesdays
• Allergy-Free Wednesdays
• Real Food Wednesdays
 • Homemaking Link-Up

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  1. Kate @ Teaching What Is Good says

    Wonderful menus! I agree that following pre-made menus is such a great help in budgeting and just my own sanity! ;-D I have a list of 22 2-week menus of breakfast, lunch and dinner just like you have. It’s been the only way I could stay in budget for our family of 10! Thanks for posting these.

    • Kelly @ The Nourishing Home says

      Thanks so much, Kate! Appreciate your kind words and I completely agree – meal plans really save time and money! Blessings, Kelly

  2. Crysti says

    I have a question about the fermented salsa. I have lots of homemade canned salsa, could I lacto-ferment this or would the vinegar in it kill the good bacteria?

    • Kelly @ The Nourishing Home says

      I think it would be fine to give it a try. I do know some friends who’ve fermented various jarred salsas. Check it after 24-hours and you should be able to tell if it’s fermenting or not. There may or may not be tiny bubbles on the surface, but give it a taste and see if you’re getting that classic zip in flavor of fermented foods. If it smells off or tastes off, discard and try it with fresh ingredients. Blessings, Kelly

  3. says

    What lovely menus, and the recipes you have linked to are delicious too. I particularly like the sound of the turkey taco salad and the carrot and raw cheddar sandwiches!

    • Kelly @ The Nourishing Home says

      Thanks, April! Those carrot & raw cheddar sandwiches are one of my personal favorite – yum! Appreciate you taking time to say HI!

  4. says


    I’m so glad you linked up your meal plan at last week’s Allergy-Free Wednesdays. You always do such a thorough job and it’s a fantastic resource. We hope to see you back again this week. (On a side note, I can’t wait for the launch of your website soon. It sounds fantastic!)

    ~AFW Hostesses


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