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

FEATURED RECIPE: Simply Savory Baked Eggs are super easy-to-make and oh-so savory! Definitely a delicious way to start the day! This is just one of the many new recipes featured in this week’s meal plan. (New recipes are now marked in red for easier reference!)

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 March 4:
(GF)=Grain-free/Gluten-free

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

New Recipes (not featured here before) are now called out for easier reference!

Monday, March 4
• Dinner: New–Chicken & Veggies Fricasee(Gluten-Free Option) and Garden Salad w/Balsamic Vinaigrette(GF)
• Lunch:  Homemade New–Sunflower Nutella & Banana Wraps and Pear Slices
• Breakfast: New–Savory Baked Eggs(GF) and Sprouted Toast w/Butter

Tuesday, March 5
• Dinner: Crockpot Beef Stew(GF) and Garden Herb Biscuits(GF)
• Lunch:  Leftover Chicken & Veggies Fricasee and Salad
• Breakfast: New–Banana Split Oatmeal(Gluten-Free Option)

Wednesday, March 6
• Dinner: Grilled Pineapple Chicken(GF) w/Pineapple Salsa(GF), Crockpot Black Beans(GF) & Rice and Leftover Garden Herb Biscuits(GF)
• Lunch:  Nut Butter & Honey Sandwiches and Apple Slices
• Breakfast: Homemade Granola(Gluten-Free Option) w/Berries & Almond Milk

Thursday, March 7
• Dinner: New–More Bacon, Peas! Pasta(Gluten-Free Option) and Mesclun Salad w/Ranch Dressing(GF)
• Lunch:  Chicken Dunkers “Lunchables” and Pear Slices
• Breakfast: Cinnamon Streusel Muffins(GF), Eggs Over Easy and Fruit Smoothie(GF)

Friday, March 8
• Dinner: Grilled Fish w/Leftover Pineapple Salsa(GF), Wild Rice and Steamed Broccoli
• Dessert: New–Creamy Custard w/Berries
• Lunch:  BLAT (Bacon, Lettuce, Avocado & Tomato) Wraps and Vanilla Yogurt(GF) w/Berries
• Breakfast: Blueberry Power Pancakes and Eggs Over Easy

Saturday, March 9
• Dinner: New–Grilled Cheese, Ham & Apple Sandwiches(Gluten-Free Option) and Tomato Soup(GF)
• Lunch:  Greek Hummus Dip(GF), Raw Veggie Kabobs, Grain-Free Crackers(GF) and Fruit Salad
• Breakfast: Veggie & Cheese Mini Omeletes(GF) and Toast w/Butter

Sunday, March 10
• Dinner: New–Sweet & Sticky Oven Roasted Chicken(GF), Leftover Rice and Buttermilk Biscuits w/Honey Butter(GF option)

• Lunch:  Leftover Tomato Soup w/Cheese Quesadillas
• Breakfast: Leftover Veggie & Cheese Mini Omeletes(GF) and Buttermilk Biscuits w/Jumbleberry Jam(GF)

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

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

New Recipes (not featured here before) are now called out for easier reference!

Monday, March 11
• Dinner: Grilled Herb Turkey Breasts(GF), Mashed Potatoes and Green Beans
• Lunch:  Pizza Bagels “Lunchable” and Apple & Pear Slices
• Breakfast: Mixed Berry Muffins(GF) and Boiled Eggs

Tuesday, March 12
• Dinner: Spaghetti w/Turkey Meatballs(GF) and Mesclun Salad w/Raw Honey Mustard Dressing(GF)
• Lunch:  Turkey-Cranberry Salad(GF) Sandwiches and Raw Veggies w/Ranch Dip
• Breakfast: New–Power Protein Oatmeal w/Berries & Walnuts (Gluten-Free Option)

Wednesday, March 13
• Dinner: Sweet-n-Spicy Crockpot Chicken(GF), Soaked Brown Rice(Gluten-Free) and Steamed Broccoli
• Lunch:  Carrot-Cheddar(GF) Sandwiches and Pineapple Slices
• Breakfast: Fruit & Yogurt Parfait and Leftover Mixed Berry Muffins(GF)

Thursday, March 14
• Dinner: Toasted Sourdough Turkey Meatballs(GF) Subs and Carribean Carrot Salad(GF)
• Lunch:  Avocado Egg Salad(GF) Sandwiches and Cultured Pickles
• Breakfast: Apple Pie Breakfast Porridge(Gluten-Free) and Boiled Eggs

Friday, March 16
• Dinner: New–Soy Glazed Salmon with Vegetable Rice Sauté
• Dessert: Strawberry Shortcake Pie
• Lunch:  Tuna Salad(GF) Sandwich and Leftover Carrot Salad(GF)
• Breakfast: Healthier Cinnamon Toast(GF Option), Scrambled Eggs and Clementines

Saturday, March 16
• Dinner: Lots-O-Broccoli Soup(GF), Garden Salad w/Ranch Dressing(GF) and Sourdough Rolls w/Butter
• Lunch:  Nitrate-Free Italian Sausage w/Leftover Veggie Rice
• Breakfast: New–Blueberry Scones, Eggs Over Easy and Fruit Smoothie

Sunday, March 17 (Happy St. Patrick’s Day!)
• Dinner: Shepherd’s Pie(GF), Spinach Salad w/Raw Honey Mustard Dressing(GF) and Sourdough Rolls w/Butter
• Lunch:  Leftover Broccoli Soup(GF) w/Salad and Rolls w/Butter
• Breakfast: Healthy Green Eggs & Nitrate-Free Ham and Sprouted Toast w/Butter (To make green eggs without artificial dye: Add a 1/2 tsp of Spirulina powder to a bowl with a tablespoon of water, mix well, add 2-4 eggs and whisk until well combined. Sauté your favorite veggies and then scramble together with the green 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!

Joyfully Serving HIM, Kelly @ The Nourishing Home