Bi-Weekly Meal Plan for April 30 – May 13

Great News! The Nourishing Home website launched on April 10th! Click on the image above to find out how you can get this incredible "Healthy Ice Pops & Frozen Treats" eBook for FREE!

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 30:
(GF)=Grain-free/Gluten-free
(Gluten-free)=Gluten-free, but not grain-free

Monday, April 30
Dinner: Fettuccine Alfredo w/Grilled Balsamic Chicken Breasts(Gluten-Free Option) and Spinach Salad w/Raspberry Vinaigrette Dressing(GF)
Lunch: Tuna Salad(GF) w/Whole Grain Crackers and Apple Slices
Breakfast: Lemonberry Muffins(GF), Eggs Over Easy and Fruit Smoothie(GF)

Tuesday, May 1
Dinner: Grilled Fish w/Pineapple-Mango Salsa, Wild Rice and Steamed Asparagus
Lunch: Sprouted Bagel w/Turkey Slices & Cultured Cream Cheese and Melon slices
Breakfast: Fruit & Yogurt Parfait and Boiled Eggs

Wednesday, May 2
Dinner: Turkey Joe’s(GF), Homemade Coleslaw(GF) and Cultured Pickles
Lunch: Nut Butter & Banana Wrap and Strawberry Yogurt w/Fresh Diced Berries
Breakfast: Baked Apple Oatmeal(GF) w/Crispy Walnuts and Poached Eggs

Thursday, May 3
Dinner: Zucchini-Tomato Frittata(GF), Buttermilk Biscuits w/Butter and Garden Salad w/Ranch Dressing(GF)
Lunch: Leftover Turkey Joe’s(GF), Homemade Coleslaw(GF) and Cultured Pickles
Breakfast: Homemade Soaked Granola(GF option) w/Fresh Berries  & Almond Milk

Friday, May 4
Dinner: Italian Sausage & White Bean Soup(GF) and Sourdough Rolls w/Butter
Dessert: Ice Cream Cookie Sandwiches
Lunch: Turkey & Raw Cheese Cracker Stackers Homemade “Lunchable”and Red Grapes
Breakfast: Egg & Cheese Biscuit Sandwich and Fruit Smoothie(GF)

Saturday, May 5
Cinco de Mayo Dinner: Grilled Chicken Fajitas w/Grilled Peppers & Onions (w/Homemade Tortillas), Refried Beans(GF) and Homemade Guacamole(GF), Lacto-fermented Salsa(GF) and Cultured Sour Cream
Lunch: Leftover Italian Sausage & White Bean Soup(GF) w/Rolls & Butter
Cinco de Mayo Breakfast: Huevos a la Mexicana(GF) and Almond Flour Biscuits(GF) w/Homemade Jam(GF)

Sunday, May 6
Dinner: Grilled Chicken Breast w/Apricot Glaze(GF), Cultured Potato Salad(GF) and Fruit Salad
Lunch: Grilled Turkey Reuben, Cultured Sauerkraut (we like Bubbies brand) and Apple Slices
Breakfast: Power Pancakes, Nitrate-Free Bacon and Mixed Berries

Recipe Links for Week of May 7:
(GF)=Grain-free/Gluten-free
(Gluten-free)=Gluten-free, but not grain-free

Monday, May 7
Dinner: Veggie Penne Sauté(Gluten-Free) and Mesclun Salad w/Balsamic Vinaigrette(GF)
Lunch: Greek Salad Wrap and Leftover Cultured Potato Salad(GF)
Breakfast: Leftover Power Pancakes, Scrambled Eggs and Melon slices

Tuesday, May 8
Dinner: Lentils, Carrots & Swiss Chard w/Brown Rice(Gluten-Free) and Garden Salad w/Honey-Mustard Dressing
Lunch: Leftover Veggie Penne Sauté(Gluten-Free) and Raw Veggies w/Ranch Dip(GF)
Breakfast: Strawberry Yogurt w/Fresh Berries, Granola & Nuts and Boiled Eggs

Wednesday, May 9
Breakfast for Dinner: Baked French Toast Casserole, Nitrate-free Sausage Links and Fruit Salad
Lunch: Egg Salad(GF) Sandwiches and Cultured Pickles
Breakfast: Brown Rice Breakfast Porridge(Gluten-free) w/Apples & Raisins

Thursday, May 10
Dinner: Chicken Quesadilla Sandwiches (w/Homemade Tortillas) and Homemade Guacamole(GF), Lacto-fermented Salsa(GF) and Cultured Sour Cream
Lunch: Pizza Bagel Homemade “Lunchable” and Raw Veggies w/Ranch Dip(GF)
Breakfast: Leftover Baked French Toast Casserole, Sausage and Fruit Salad

Friday, May 11
Dinner: Lots-o-Broccoli Soup, Grilled Cheese & Tomato Sandwiches and Cultured Pickles (we like Bubbies brand)
Lunch: Nut Butter & Raw Honey Sandwiches and Vanilla Yogurt(GF) w/Fresh Berries
Breakfast: Jam-n-Muffins(GF), Poached Eggs and Fruit Smoothie(GF)

Saturday, May 12
Dinner: Grilled Shrimp & Veggies Kabobs(GF) and Saffron Rice(GF)
Lunch: Leftover Broccoli Soup and Sourdough Rolls w/Cultured Butter
Breakfast: Easy French Toast, Nitrate-Free Bacon and Mixed Berries

Sunday, May 13
Mother’s Day No-Fuss Dinner: Lemon-Garlic Roasted Chicken(GF), Roasted Herb Potatoes, Carrots & Onions(GF) and Mesclun Salad w/Ranch Dressing(GF)
Dessert: Berry Buckle w/Homemade Whipped Cream
Easy Mother’s Day Lunch: Grilled Chicken Salad(GF) w/Mesclun Greens and Fruit Salad
Breakfast in Bed for Mom: Toad-in-the-Hole(Gluten-Free Option), Fresh Berry Medley w/Dollop of Vanilla Yogurt(GF)

Always a treat to share ideas and healthy recipes! Wishing all of you Moms out there a very special and blessed Mother’s Day! See you in two weeks!

Blessings, Kelly @ The Nourishing Home

This meal plan was shared at:  Real Food Sunday School; Homestead Barn Hop; Meal Plan Monday; Monday Mania; Welcome Home Mondays; Modest MondaysSoli Deo Gloria; Titus 2sdaysOn Your Heart TuesdaysTraditional TuesdaysTempt My TummyTuesdays at the TableGratituesdaysFat TuesdayDomestically Divine; Hearth & Soul; Allergy-Free Wednesday; Living Well Wednesdays; Homemaking Link-Up; Welcome Wednesdays; Works for Me Wednesdays; Real Food Wednesdays; Gluten-Free WednesdaysSimple Lives ThursdayFreaky Friday; Fresh Bites Friday; Fight Back Fridays; Big Family Fridays; Feasting in Fellowship Fridays

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Comments

  1. Marcy in NC says

    Hello, trying to print your meal plans and because of being in quick time will not print the schedule, unable to “copy” and “paste” image as well. Had to use “print screen” and modify in word to get a copy. Thought you might like to know Thanks

    • says

      Thanks, Marcy! I tried using a Tiff image this time and it seems like maybe that is the issue. I am going to change back to JPEG and see if that helps. I had one other person who was having trouble viewing them, so I’m thinking maybe it’s an issue with some computers not reading tiff files. Thanks for letting me know. :) Kelly

  2. Smiles2 says

    These are great, but how can you afford all this food? You must be rich…LOL Nothing wrong with that but most nights we have dollar spaghetti and dollar spaghetti sauce or mac and cheese. I guess some folks are well off but the rest of us are still struggling. But thanks anyway these great meal plans are something we can strive for, right?

    • says

      Hi, Smiles. We live on a tight one-income budget and after seeking God in our family budget allocations, have made other concessions in our budget in order to eat healthier due to my chronic health issues. You are right when you allude to the fact that eating healthy does cost more, but there are ways to eat healthier on even the tightest of budgets. I always recommend starting with a careful look at your family finances and food budget and then start very slowly making small changes and watch to see how they impact your budget. Here’s an article that you may find of benefit, it’s centered on being a good steward and bringing our desire to eat healthier to the Lord first and foremost, as we should do with everything that he blesses us with:
      http://thenourishinghome.com/2012/03/8-tips-for-real-food-on-a-budget/
      Many blessings, Kelly

  3. says

    I am amazed that you are able to make meal plans for two weeks in a stretch. It is really hard for me to even think about next days meal. As struggling with two kids, planning will always go through the window. Thanks for sharing your wonderful idea to Hearth and Soul blog hop.

    • says

      Thanks so much for your kind note! When I first got started, I only planned out a few meals each week and as I got comfortable with that and saw the benefits, then I slowly started to add meals to my weekly meal plan until I got to a full week. I encourage you to start slow. Plan a few meals each week and see how it goes, you can always keep moving forward in adding more meals to your plan as you get more comfortable with it. Blessings, Kelly

  4. says

    Thank you for sharing another wonderful menu plan with us. I particularly like the Grilled Fish with Pineapple & Mango Salsa and the Grilled Shrimp and Veggie Kabobs.

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