Bi-Weekly Meal Plan for April 2–15

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 April 2:
(GF)=Grain-free/Gluten-free
(Gluten-free)=Gluten-free, but not grain-free

Monday, April 2
Dinner: Turkey-Veggie Burgers(GF), Healthier Homemade Fries(GF) and Homemade Coleslaw(GF)
Lunch: Pizza Bagel Homemade “Lunchable” and Raw Veggies w/Ranch Dip(GF)
Breakfast: Lemonberry Muffins(GF), Scrambled Eggs and Fruit Smoothie(GF)

Tuesday, April 3
Dinner: Grilled Grassfed Steaks, Baked Sweet Potatoes and Bacon & Peas
Lunch: Mini-Turkey Burgers(GF) and Leftover Homemade Coleslaw(GF)
Breakfast: Soaked Oatmeal Breakfast Porridge(GF Option) and Boiled Eggs

Wednesday, April 4
Dinner: Penne w/Shrimp & Veggies(Gluten-Free) and Mesclun Salad w/Raspberry Vinaigrette Dressing(GF)
Lunch: Egg Salad(GF) Sandwiches and Cultured Pickles
Breakfast: Whole Grain Bagels w/Cultured Cream Cheese and Boiled Eggs

Thursday, April 5
Breakfast for Dinner: Power Pancakes, Eggs Over Easy, Nitrate-Free Sausage Links and Fruit Salad
Lunch: Nut Butter & Banana Wrap and Vanilla Yogurt w/Mixed Berries
Breakfast: Strawberry Yogurt w/Fresh Diced Strawberries, Granola & Nuts 

Friday, April 5
Dinner: Lots of Broccoli Soup(GF), Garden Salad w/Ranch Dressing(GF) and Sourdough Rolls w/Butter
Lunch: Turkey & Raw Cheese Sandwich and Pear Slices
Breakfast: Leftover Power Pancakes, Sausage & Fruit Salad

Saturday, April 6
Dinner: Veggie Stirfry w/Leftover Grilled Steak
Dessert: Homemade Ice Cream Sandwiches
Lunch: Leftover Lots of Broccoli Soup(GF), Salad & Rolls
Breakfast: Blueberry Coconut Flour Pancakes(GF) and Nitrate-Free Bacon

Sunday, April 7
Dinner: Taco Salad(Gluten-Free), Crockpot Pinto Beans(GF) and Homemade Guacamole(GF), Lacto-fermented Salsa(GF) and Cultured Sour Cream
Lunch: Pesto Pasta, Garlic Sourdough Bread and Raw Veggies w/Ranch Dip(GF)
Breakfast: Easy French Toast, Nitrate-Free Sausage Links and Mixed Berries

Recipe Links for Week of April 9:
(GF)=Grain-free/Gluten-free
(Gluten-free)=Gluten-free, but not grain-free

Monday, April 9
Dinner: Oven Baked Fried Chicken(Gluten-Free Option), Smashed Potatoes(GF) and Steamed Broccoli
Lunch: Leftover Taco Salad(Gluten-Free) and Apple Slices
Breakfast: Pineapple-Coconut Muffins(GF), Eggs Over Easy and Fruit Smoothie(GF)

Tuesday, April 10
Dinner: Pasta w/ Asparagus & Poached Egg(Gluten-Free Option) and Mesclun Salad w/Honey-Mustard Dressing(GF)
Lunch: Leftover Chicken Drumsticks(Gluten-Free Option) and Vanilla Yogurt(GF) w/Diced Pears
Breakfast: French Toast, Nitrate-Free Bacon and Mixed Berries 

Wednesday, April 11
Dinner: Refried Beans(GF) & Cheese Burritos w/Homemade Tortillas, Homemade Guacamole(GF), Lacto-fermented Salsa(GF) and Cultured Sour Cream and Basmati Rice
Lunch: Turkey & Raw Cheese Cracker Stackers Homemade “Lunchable”
Breakfast: Homemade Soaked Granola(GF option) w/Fresh Berries & Almond Milk

Thursday, April 12
Dinner: Personal Pizzas w/Veggies and Caesar Salad
Lunch: Layered Refried Bean Dip and Homemade Tortilla Chips
Breakfast: Breakfast Burritos and Fruit Smoothie(GF)

Friday, April 13
Dinner: Hearty Minestrone Soup(GF Option) and Sourdough Rolls w/Cultured Butter
Lunch: Tuna Salad(GF) w/Whole Grain Crackers and Fruit Salad
Breakfast: Brown Rice Breakfast Porridge(Gluten-free) with pear instead of apple

Saturday, April 14
Dinner: Perfect Roasted Chicken(GF), Mashed Potatoes & Gravy and Green Beans
Dessert: Pumpkin Bars(GF)
Lunch: Leftover Hearty Minestrone Soup(GF Option) & Sourdough Rolls w/Butter
Breakfast: Toad-in-the-Hole(Gluten-Free Option), Nitrate-Free Bacon and Mixed Berries

Sunday, April 15
Dinner: Cod w/Escarole & Lemon(GF), Wild Rice and Steamed Asparagus
Lunch: BBQ Chicken Sandwiches (use leftover roasted chicken and simply rewarm in saucepan with your favorite healthy BBQ sauce), Cultured Pickles and Fruit Salad
Breakfast: Cranberry Pecan Bread, Scrambled Eggs 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
• Meal Plan Monday
• Monday Mania
• Soli Deo Gloria
• Titus 2sdays
• Domestically Divine
• On Your Heart Tuesdays
• Gratituesdays
• Traditional Tuesdays
• Tempt My Tummy Tuesdays
• Fat Tuesdays
• Hearth & Soul Hop
• Allergy-Free Wednesdays
• Gluten-Free Wednesdays
• Homemaking Link-Up
• Living Well Wednesdays
• Real Food Wednesday
• Welcome Wednesdays
• Works for Me Wednesdays 
• Pennywise Platter
• Simple Lives Thursdays
• Feasting in Fellowship
• Freaky Fridays
• Fresh-Bite Fridays
• Fightback Fridays
• Big Family Fridays