Bi-Weekly Meal Plan for May 14–27

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 May 14:
(GF)=Grain-free/Gluten-free
(Gluten-free)=Gluten-free, but not grain-free

Monday, May 14
Dinner: Penne w/Shrimp & Veggies(Gluten-Free Option) and Mesclun Salad w/Balsamic Dressing(GF)
Lunch: Carrot-Cheddar Sandwiches(Gluten-Free Option) and Pineapple Slices
Breakfast: Mixed Berry Muffins(GF), Boiled Eggs and Clementines

Tuesday, May 15
Dinner: Oven Baked Fried Chicken(GF Option), Coleslaw and Spelt Buttermilk Biscuits w/Butter & Honey
Lunch: Avocado Egg Salad(GF) Sandwiches and Cultured Pickles
Breakfast:  Spelt English Muffin Egg & Raw Cheese Sandwich and Fruit Smoothie(GF)

Wednesday, May 16
Breakfast for Dinner: Fluffy Almond Flour Pancakes(GF), Scrambled Eggs, Nitrate-Free Bacon and Mixed Berries
Lunch: Leftover chicken drumsticks(GF Option) and Vanilla Yogurt(GF) w/Diced Pear
Breakfast: Homemade Granola(Gluten-Free Option) w/Fresh Berries & Almond Milk

Thursday, May 17
Dinner: Turkey-Veggie Burgers(GF), Caribbean Carrot Salad and Sugar-Free Baked Beans (recipe coming this summer!)
Lunch: BLAT Wrap(GF Option) and Strawberry Yogurt(GF) w/Fresh Diced Strawberries
Breakfast: Leftover Pancakes(GF) and Mixed Berries

Friday, May 18
Dinner: Taco Salad(Gluten-Free), Crockpot Pinto Beans(GF) and Guacamole(GF), Cultured Sour Cream & Lacto-fermented Salsa(GF)
Lunch: Mini-Turkey Burgers(GF) and Leftover Caribbean Carrot Salad
Breakfast: Yogurt Banana Splits(GF) and Sprouted Bread Toast w/Butter

Saturday, May 19
Dinner: Perfect Roasted Chicken, Mashed Potatoes & Gravy and Green Beans
Dessert: Snickerdoodle Cookies(GF)
Lunch: Leftover Taco Salad(Gluten-Free) and Apple Slices
Breakfast: Easy French Toast(Gluten-Free Option), Nitrate-Free Sausages and Mixed Berries

Sunday, May 20
Dinner: Grilled Grassfed Steaks, Baked Sweet Potatoes and Bacon & Peas
Lunch: BBQ Chicken Sandwiches (add BBQ sauce to leftover roasted shredded chicken), Cultured Pickles and Fruit Salad
Breakfast: Veggie Egg Scramble and Almond Flour Biscuits w/Homemade Jam

Recipe Links for Week of May 21:
(GF)=Grain-free/Gluten-free
(Gluten-free)=Gluten-free, but not grain-free

Monday, May 21
Dinner: Grilled Chicken(GF), Gluten-Free Pasta w/Pesto Sauce and Mesclun Salad w/Balsamic Dressing(GF)
Lunch: Nut Butter & Raw Honey Sandwiches and Banana
Breakfast: Pineapple-Coconut Muffins(GF), Eggs Over Easy and Fruit Smoothie(GF)

Tuesday, May 22
Dinner: Shepherd’s Pie(GF) and Garden Salad w/Ranch Dressing(GF)
Lunch: Leftover Pesto Pasta and Raw Veggies & Ranch Dip(GF)
Breakfast: Healthier Cinnamon Toast(Gluten-Free Option), Scrambled Eggs and Fruit Smoothie(GF)

Wednesday, May 23
Dinner: Veggie Stirfry w/Leftover Grilled Steak
Lunch: Grilled Chicken Salad(GF) Sandwiches and Apple Slices
Breakfast: Soaked Oatmeal Breakfast Porridge(Gluten-Free Option) and Poached Eggs

Thursday, May 24
Dinner: Refried Bean(GF) & Cheese Burritos, Basmati Rice and Guacamole(GF), Cultured Sour Cream & Lacto-fermented Salsa(GF)
Lunch: Turkey, Spinach & Raw Cheese Wrap(GF Option) and Melon Slices
Breakfast: Leftover French Toast(Gluten-Free Option) and Mixed Berries

Friday, May 25
Dinner: Hearty Minestrone Soup(GF Option) and Sourdough Rolls w/Cultured Butter
Dessert: Dried Fruit Blondies
Lunch: Layered Refried Bean Dip(GF) and Homemade Tortilla Chips
Breakfast: Fruit-on-the-Bottom Yogurt(GF) and Boiled Eggs

Saturday, May 26
Dinner: Fully-Loaded Baked Potatoes w/Cultured Sour Cream, Chives, Cheese & Bacon and Grilled Chicken Caesar Salad(GF)
Lunch: Leftover Minestrone Soup(GF Option) and Sourdough Rolls w/Butter
Breakfast: Whole Grain Blender Waffles, Eggs Over Easy, Nitrate-free Bacon and Fresh Mixed Berries

Sunday, May 27
Dinner: Baked Cod w/Escarole & Lemon(GF), Wild Rice and Steamed Asparagus
Lunch: Personal Pizzas w/Veggies
Breakfast: Open-face Waffle Sandwich and Fruit Smoothie(GF)

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: Meal Plan Monday, Monday, Mania, Homestead Barn Hop, Modest Monday Link-Up, Welcome Home Link-Up, Soli Deo Gloria, Titus 2sdays, Domestically Divine, Gratituesdays, On Your Heart Tuesdays, Fat Tuesdays, Traditional Tuesdays, Tempt My Tummy Tuesdays, Tuesdays at the Table, Hearth & Soul Blog Hop, Allergy-Friendly Wednesdays, Living Well Wednesdays, Gluten-Free Wednesdays, Welcome Wednesdays, Works for Me Wednesdays, Simple Lives Thursdays,  Freaky Fridays, Fresh Bite Fridays, Feasting in Fellowship Fridays