Bi-Weekly Meal Plan for March 19 – April 1

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 19:
(GF)=Grain-free/Gluten-free

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

Monday, March 19
• Dinner: Grilled Chicken Breast w/Apricot Glaze(GF), Cultured Potato Salad(GF) and Fruit Salad
• Lunch: Tuna Salad(GF) w/Whole Grain Crackers and Apple Slices
• Breakfast: Cinnamon Streusel Muffins(GF), Scrambled Eggs and Fruit Smoothie(GF)

Tuesday, March 20
• Dinner: Caprese Pasta(Gluten-free) and Spinach Salad w/Ranch Dressing(GF)
• Lunch: Turkey, Spinach & Cheese Wrap and Leftover Cultured Potato Salad(GF)
• Breakfast: Oatmeal w/Ripe Pear & Raw Honey(Gluten-free option)

Wednesday, March 21
• Breakfast for Dinner: Baked French Toast Casserole, Nitrate-free Sausage Links and Fruit Salad
• Lunch: Leftover Caprese Pasta(Gluten-free) and Raw Veggies w/Ranch Dip(GF)
• Breakfast: Yogurt Banana Splits(GF) and Boiled Eggs

Thursday, March 22
• Dinner: Zucchini-Tomato Frittata(GF), Buttermilk Biscuits w/Butter and Garden Salad w/Ranch Dressing(GF)
• Lunch: Egg Salad(GF) Sandwich and Cultured Pickles
• Breakfast: Leftover French Toast Casserole, Sausage and Fruit Salad 

Friday, March 23
• Dinner:  Salmon & Zucchini Bake(GF) and Wild Rice
• Dessert: Cinnamon Crumb Cupcakes
• Lunch: Strawberry & Cream Cheese Roll-Ups and Crispy Nuts & Dried Fruit
• Breakfast: Egg & Cheese Biscuit Sandwich and Fruit Smoothie(GF)

Saturday, March 24
• Dinner: Italian Sausage & White Bean Soup(GF) and Sourdough Rolls w/Butter
• Lunch: Grilled Turkey Reuben, Cultured Sauerkraut and Apple Slices
• Breakfast: Nuts-for-Pumpkin Bread, Eggs Over Easy and Fruit Smoothie(GF)

Sunday, March 25
• Dinner: Turkey Cutlets w/Pan Gravy, Mashed Potatoes and Green Beans
• Lunch: Leftover Italian Sausage & White Bean Soup(GF) w/Rolls
• Breakfast: Power Pancakes, Nitrate-Free Bacon and Mixed Berries

Recipe Links for Week of March 26:
(GF)=Grain-free/Gluten-free

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

Monday, March 26
• Dinner: Turkey Joes(GF), Homemade Coleslaw(GF) and Cultured Pickles
• Lunch: BLAT Wrap and Melon Slices
• Breakfast: Cinnamon Toast(Gluten-Free Option), Eggs Over Easy and Mixed Berries

Tuesday, March 27
• Dinner: Shepherd’s Pie(GF) and Garden Salad w/Balsamic Vinaigrette (GF)
• Lunch: Leftover Turkey Joes(GF), Homemade Coleslaw(GF) and Cultured Pickles
• Breakfast: Fruit & Yogurt Parfait and Boiled Eggs

Wednesday, March 28
• Dinner: Grilled Chicken(GF), Pesto Pasta(Gluten-Free Option) and Caesar Salad
• Lunch: Nut Butter & Raw Honey Sandwiches and Vanilla Yogurt(GF) w/Fresh Berries
• Breakfast: Power Pancakes, Scrambled Eggs and Melon slices

Thursday, March 29
• Dinner: Sautéed Sea Scallops(GF) and Saffron Rice w/Peas(Gluten-free)
• Lunch: Leftover Leftover Pesto Pasta(Gluten-Free Option) and Raw Veggies w/Ranch Dip(GF)
• Breakfast: Homemade Soaked Granola(GF option) w/Fresh Berries & Almond Milk

Friday, March 30
• Dinner: Potato Corn Chowder(GF), Garden Salad w/Raspberry Vinaigrette Dressing(GF) and Sourdough Rolls w/Butter
• Dessert: Soaked Chocolate Cupcakes w/ Homemade Whipped Cream
• Lunch: Grilled Chicken Salad(GF) Sandwich and Melon Slices
• Breakfast: Jam-n-Muffins(GF), Poached Eggs and Fruit Smoothie(GF)

Saturday, March 31
• Dinner: Chicken Quesadilla Sandwiches (w/Homemade Tortillas) and Homemade Guacamole(GF), Lacto-fermented Salsa(GF) and Cultured Sour Cream
• Lunch: Leftover Potato Corn Chowder(GF) and Garden Salad
• Breakfast: Veggie Egg Scramble w/Horseradish & Dill(GF), Almond Flour Biscuits(GF) & Homemade Jam(GF)

Sunday, April 1
• Dinner: Lemon-Garlic Roasted Chicken(GF), Roasted Herb Potatoes, Carrots & Onions(GF) and Mesclun Salad w/Honey-Mustard Dressing(GF)
• Lunch: Open-Face Tuna Melt and Apple Slices
• Breakfast: Baked Apple Oatmeal w/Crispy Walnuts and Poached Eggs

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
• Soli Deo Gloria
• Real Food Sunday School
• Meal Plan Monday
• Monday Mania
• Titus 2sdays
• Domestically Divine
• On Your Heart Tuesdays
• Traditional Tuesdays
• Tempt My Tummy Tuesdays
• Gratituesdays
• Tuesdays at the Table
• Fat Tuesdays
• Hearth & Soul Hop
• Living Well Wednesdays
• Homemaking Link-Up
• Welcome Wednesdays
• Works for Me Wednesdays
• Real Food Wednesdays
• Gluten-Free Wednesdays
• Big Family Friday
• Fresh Bites Fridays
• Fight Back Fridays
• Freaky Fridays
• Feasting in Fellowship Fridays