Bi-Weekly Meal Plan for February 4–17

Welcome to The Better Mom’s bi-weekly meal planning schedule!

KIDS IN THE KITCHEN: Spending time in the kitchen with your kiddos not only enables you to teach them valuable cooking and healthy eating skills, it’s also just plain FUN! That’s why we’re featuring a few simple, classic recipes that are certain to get your kids excited about cooking. Each of the Kids in the Kitchen recipes are marked accordingingly in the recipe links below. For more fun ideas and kid-friendly recipes, including a FREE Cooking with Kids of All Ages printable, visit “The Nourishing Home.”

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!

In addition to 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 whether you’re just getting started with meal planning, or are a seasoned expert.

We’d also like to provide you with 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 my FREE Video Course: Mastering Meal Planning. (To print the meal plans provided below, simply click on the images and they will open into a new window for easier printing.)

Recipe Links for Week of Feb 4:
(GF)=Grain-free/Gluten-free

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

Monday, February 4
• Dinner: Taco Salad(GF), Crockpot Pinto Beans(GF) and Guacamole(GF), Lacto-Ferm Salsa(GF) and Cultured Sour Cream
• Lunch: Turkey, Spinach & Raw Wrap and Fruit Salad
• Breakfast: Cinnamon Streusel Muffins(GF), Eggs Over Easy and Fruit Smoothie(Kids in the Kitchen)

Tuesday, February 5
• Dinner: Turkey-Veggie Guacamole Burgers, Sweet Potato Fries(Kids in the Kitchen) and Carribean Carrot Salad(GF)
• Lunch: Leftover Taco Salad(GF) and Apple Slices
• Breakfast: Greek Yogurt Banana Splits(Kids in the Kitchen) and Toast w/Butter

Wednesday, February 6
• Dinner: Veggie Penne Sauté(Gluten-Free Option) and Mesclun Salad w/Honey-Mustard Dressing(GF)
• Lunch: Mini-Turkey Burger Sliders and Leftover Carribean Carrot Salad(GF)
• Breakfast: Toad-n-the-Hole(Kids in the Kitchen) and Strawberries w/Vanilla Yogurt(GF)

Thursday, February 7
• Dinner: Lemon-Garlic Chicken(GF), Mashed Potatoes and Green Beans
• Lunch: Nut Butter, Banana & Raw Honey Wrap(GF Option) and Vanilla Yogurt(GF) w/Diced Pears
• Breakfast: Soaked Oatmeal w/Ripe Pear & Raw Honey and Boiled Eggs

Friday, February 8
• Dinner: Fish Tacos w/Guacamole(GF), Black Beans and Basmati Rice
•Dessert: Apple Streusel Cake(GF)
• Lunch: Greek Salad Wrap and Cultured Pickles
• Breakfast: Mixed Berry Muffins(GF) and Poached Eggs

Saturday, February 9
• Dinner: Stone Soup(Kids in the Kitchen), Sourdough Rolls w/Butter and Mesclun Salad w/Balsamic Vinaigrette(GF)
• Lunch: Pesto Pasta and Raw Veggies w/Ranch Dip(Kids in the Kitchen) 
• Breakfast: Veggie Egg Scramble and Leftover Mixed Berry Muffins(GF)

Sunday, February 10
• Dinner: Shepherd’s Pie(GF), Sourdough Rolls w/Butter and Mesclun Salad w/Balsamic Vinaigrette(GF)
• Lunch: Leftover Stone Soup, Rolls and Salad
• Breakfast: Chocolate Chip Coconut Flour Pancakes and Mixed Berries

Recipe Links for Week of February 11:
(GF)=Grain-free/Gluten-free

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

Monday, February 11
• Dinner: Minestrone Soup(Gluten-Free Option), Sourdough Rolls w/Butter and Mesclun Salad w/Ranch Dressing(GF)
• Lunch: Carrot-Cheddar(GF) Sandwiches and Pineapple Slices
• Breakfast: Cheesy-Basil Eggs(GF) and Toast w/Butter

Tuesday, February 12
• Dinner: Grilled Herb Chicken(GF), Wild Rice and Green Beans
• Lunch: Leftover Minestrone Soup, Rolls and Salad
• Breakfast: Baked Apple Oatmeal(Gluten-Free Option) w/Walnuts and Poached Eggs

Wednesday, February 13
• Breakfast for Dinner: French Toast, Homemade Sausage Patties and Fruit Salad
• Lunch: Chicken Salad(GF) Sandwiches and Fruit Salad
• Breakfast: Fruit & Yogurt Parfaits(Kids in the Kitchen) and Boiled Eggs

Thursday, February 14
• Dinner: Veggie Stirfry(Gluten-Free) w/Leftover Grilled Chicken
• Lunch: Avocado Egg Salad(GF) and Cucumber-Tomato Salad
• Breakfast: Leftover French Toast, Sausage Patties & Fruit Salad

Friday, February 15
• Dinner: Crockpot Turkey-Veggie Chili over Basmati Rice and Organic Cornbread
• Lunch: Tuna Salad(GF) w/Grain-Free Crackers(GF) and Apple Slices
• Breakfast: Homemade Granola(Gluten-Free Option) w/Mixed Dried Berries & Almond Milk

Saturday, February 16
• Dinner: Personal Veggie Pizzas(Kids in the Kitchen)  and Garden Salad w/Ranch Dressing(Kids in the Kitchen) 
* Dessert: Chocolate Chip Peanut Butter Cookies(Kids in the Kitchen) 
• Lunch: Chili Dogs and Carribean Carrot Salad(GF)
• Breakfast: Strawberry Shortcakes w/Vanilla Yogurt(GF) and Boiled Eggs

Sunday, February 17
• Dinner: Grilled Fish Provencal(GF) and Wild Rice w/Steamed Asparagus
• Lunch: Grilled Cheese & Tomato Sandwiches and Homemade Applesauce(Kids in the Kitchen) 
• Breakfast: Nuts for Pumpkin Bread, Poached Eggs and Vanilla Yogurt(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!

Joyfully Serving HIM, Kelly @ The Nourishing Home