Bi-Weekly Meal Plan for April 16–29

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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 16:
(GF)=Grain-free/Gluten-free
(Gluten-free)=Gluten-free, but not grain-free

Monday, April 16
Dinner: Grilled Pineapple Chicken w/Pineapple Salsa, Crockpot Black Beans(GF) and Brown Rice(Gluten-Free)
Lunch: Whole Grain Bagels w/Turkey Slices & Cultured Cream Cheese and Pear Slices
Breakfast: Cinnamon Streusel Muffins(GF), Poached Eggs and Clementines

Tuesday, April 17
Dinner: Zucchini-Feta Pasta and Mesclun Salad w/Balsamic Vinaigrette(GF)
Lunch: Grilled Chicken Dunkers “Lunchable”(GF) and Clementines
Breakfast: Fruit-on-the-Bottom Yogurt(GF) and Boiled Eggs

Wednesday, April 18
Dinner: Herb Roasted Chicken Drumsticks & Veggies(GF) and Caesar Salad
Lunch: Egg Salad(GF) Sandwiches and Cultured Pickles
Breakfast: Homemade Soaked Granola(GF option) w/Dried Fruit & Almond Milk

Thursday, April 19
Dinner: Black Beans(GF), Cheese & Rice Burritos w/Homemade Tortillas and Homemade Guacamole(GF), Lacto-fermented Salsa(GF) and Cultured Sour Cream
Lunch: Leftover Roasted Drumsticks(GF) and Raw Veggies & Ranch Dip
Breakfast: Oatmeal w/Ripe Pear & Raw Honey(Gluten-free option) and Boiled Eggs

Friday, April 20
Dinner: Sautéed Sea Scallops(GF) and Saffron Rice w/Peas(Gluten-free)
Dessert: Decadent Fudgy Brownies(GF)
Lunch: Carrot & Raw Cheddar Sandwich(Gluten-free option) and Pineapple Slices
Breakfast: Breakfast Burritos and Fruit Smoothie(GF)

Saturday, April 21
Dinner: Chicken Noodle Soup, Mesclun Salad w/Raspberry Vinaigrette Dressing(GF) and Sourdough Rolls w/Butter
Lunch: Open-Face Tuna Melt and Apple Slices
Breakfast: Blueberry Coconut Flour Pancakes(GF), Nitrate-Free Bacon and Mixed Berries

Sunday, April 22
Dinner: Grilled Herb Turkey Breasts(GF), Mashed Potatoes and Green Beans
Lunch: Leftover Chicken Noodle Soup and Sourdough Rolls w/Butter
Breakfast: Huevos a la Mexicana(GF) and Almond Flour Biscuits(GF) & Homemade Jam(GF)

Recipe Links for Week of April 23:
(GF)=Grain-free/Gluten-free
(Gluten-free)=Gluten-free, but not grain-free

Monday, April 23
Dinner: Easy Chicken Parmesan, w/Marinara Pasta and Garden Salad w/Balsamic Vinaigrette
Lunch: Turkey, Cheese & Spinach Wrap and Apple Slices
Breakfast: Healthier Cinnamon Toast(Gluten-Free Option), Scrambled Eggs and Fruit Smoothie(GF)

Tuesday, April 24
Dinner: Grilled Fish Provencal, Wild Rice and Steamed Asparagus
Lunch:  Leftover Pasta and Raw Veggies w/Ranch Dip(GF)
Breakfast: Spelt English Muffin Egg & Cheese Sandwich and Clementines

Wednesday, April 25
Breakfast for Dinner: Soaked Whole Grain Blender Waffles, Scrambled Eggs, Nitrate-Free Sausage Links and Mixed Berries
Lunch: Spelt English Muffin Pizza “Lunchable” and Apple Slices
Breakfast: Yogurt Banana Splits(GF) and Sprouted Bread Toast w/Butter

Thursday, April 26
Dinner: Chicken Enchilada Casserole and Homemade Guacamole(GF), Lacto-fermented Salsa(GF) and Cultured Sour Cream
Lunch: Strawberry Cream Cheese Roll-Ups and Raw Veggies w/Ranch Dip(GF)
Breakfast: Waffle Sandwiches and Fruit Smoothie

Friday, April 27
Dinner: Parmesan Chicken Tenders, Healthier Homemade Fries(GF) and Caribbean Carrot Salad(GF)
Dessert: Hot Apple Crisp
Lunch: Nut Butter & Raw Honey w/Whole Grain Crackers and Vanilla Yogurt w/Diced Pear
Breakfast: Mixed Berry Power Muffins, Poached Eggs and Fruit Salad

Saturday, April 28
Dinner: Turkey-Veggie Crockpot Chili(GF), Basmati Rice and Organic Cornbread
Lunch: Turkey & Apple Quesadillas and Leftover Caribbean Carrot Salad(GF)
Breakfast: Easy French Toast, Leftover Sausage Links and Mixed Berries

Sunday, April 29
Dinner: Chicken & Veggies w/Dumplings and Mesclun Salad w/Honey-Mustard Dressing(GF)
Lunch: Leftover Chili, Rice and Cornbread
Breakfast: Cheesy-Basil Eggs(GF), Buttermilk Biscuits w/Raw Honey & Butter 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 Mondays
• Monday Mania
• Soli Deo Gloria
• Gratituesdays
• On Your Heart Tuesdays
• Tempt My Tummy Tuesdays
• Tuesdays at the Table
• Fat Tuesdays
• Titus 2sdays
• Domestically Divine
• Traditional Tuesdays
• Hearth & Soul Blog Hop
• Living Well Wednesdays
• Homemaking Link-Up
• Welcome Wednesdays
• Works for Me Wednesdays
• Real Food Wednesdays
• Gluten-Free Wednesdays
• Allergy-Free Wednesdays
• Pennywise Platter
• Simple Lives Thursdays
• Feasting in Fellowship Fridays
• Freaky Friday
• Fight Back Friday
• Allergy Friendly Friday
• Big Family Fridays