Bi-Weekly Meal Plan for October 1–14

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Pulled-Pork3
Pulled-Pork3

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!

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: 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.

New Meal Plan 31a
New Meal Plan 31a
New Meal Plan 31b
New Meal Plan 31b

Recipe Links for Week of October 1: (GF)=Grain-free/Gluten-free (Gluten-free)=Gluten-free, but not grain-free

Monday, Oct 1 • Dinner: Sweet-n-Spicy Crockpot Chicken(GF), Basmati Rice and Steamed Broccoli • Lunch: Turkey & Raw Cheese Cracker Stackers "Lunchable" w/Grapes • Breakfast: Pumpkin Pie Muffins(GF), Boiled Eggs and Fruit Smoothie(GF)

Tuesday, Oct 2 • Dinner: Caprese Pasta(Gluten-Free Option) and Caesar Salad • Lunch: Avocado Egg Salad(GF) Wrap and Cultured Pickles • Breakfast: Greek Yogurt Banana Splits(GF) and Sprouted Bread Toast w/Butter

Wednesday, Oct 3 • Dinner: Grilled Pineapple Chicken(GF) w/Pineapple Salsa(GF), Crockpot Black Beans(GF), Soaked Brown Rice(Gluten-Free) and Fried Plantains • Lunch: Leftover Caprese Pasta(Gluten-Free Option) and Raw Veggies w/Ranch Dip(GF) • Breakfast: Lemonberry Muffins(GF) and Eggs Over Easy

Thursday, Oct 4 • Dinner: French Toast Casserole, Homemade Sausage Patties(GF) and Fruit Salad • Lunch: Grilled Chicken Salad(GF) Sandwiches and Sliced Pears • Breakfast: Brown Rice Breakfast Porridge(Gluten-Free) and Boiled Eggs

Friday, Oct 5 • Dinner: Italian Sausage & Bean Soup(GF), Mesclun Salad w/Balsamic Vinaigrette(GF) and Sourdough Rolls w/Butter • Lunch: Carrot-Cheddar(GF) Sandwiches and Pineapple Slices • Breakfast: Poached Eggs, Leftover Sausage Patties(GF) and Fruit Salad

Saturday, Oct 6 • Dinner: Veggie Stirfry(Gluten-Free) w/Leftover Grilled Chicken • Dessert: Cinnamon Crumb Cake • Lunch: Leftover Italian Sausage & Bean Soup(GF), Salad and Sourdough Rolls w/Butter • Breakfast: Soaked Oatmeal w/Ripe Pear & Raw Honey(Gluten-Free Option)

Sunday, Oct 7 • Dinner: Grilled Fish Provencal(GF) and Wild Rice w/Steamed Asparagus • Lunch: Grilled Turkey Reuben and Cultured Sauerkraut • Breakfast: Strawberry Shortcakes(GF) and Scrambled Eggs

Recipe Links for Week of October 8: (GF)=Grain-free/Gluten-free (Gluten-free)=Gluten-free, but not grain-free

Monday, Oct 8 • Dinner: Crockpot Pulled Pork Sandwiches(GF), Apple-Carrot Coleslaw(GF) and Cultured Pickles • Lunch: Greek Hummus Dip w/Raw Veggie Kabobs & Grain-Free Crackers(GF) • Breakfast: Jam-n-Muffins(GF), Scrambled Eggs and Fruit Smoothie(GF)

Tuesday, Oct 9 • Dinner: Parmesan Chicken Tenders(GF Option), Wild Rice and Green Beans • Lunch: Leftover Pulled Pork Sliders and Leftover Coleslaw(GF) • Breakfast: Strawberry Yogurt(GF) w/Homemade Granola and Boiled Eggs

Wednesday, Oct 10 • Dinner: Grilled Steak & Veggie Fajitas(GF) w/Guacamole(GF), Lacto-Ferm Salsa(GF) and Cultured Sour Cream • Lunch: Parmesan Chicken Dunkers Homemade "Lunchable"     • Breakfast: Pineapple-Coconut Muffins(GF) and Eggs Over Easy

Thursday, Oct 11 • Dinner: Spaghetti w/Turkey Meatballs and Mesclun Salad w/Balsamic Vinaigrette(GF) • Lunch: Philly Cheese Steak Wrap and Apple Slices • Breakfast: Homemade Granola(Gluten-Free Option) w/Dried Cranberries, Walnuts & Almond Milk

Friday, Oct 12 • Dinner: Oven Baked Fried Chicken(GF Option), Caribbean Carrot Salad(GF) and Buttermilk Biscuits w/Butter & Honey • Lunch: Meatball Subs, Carrots w/Ranch Dip(GF) and Cultured Pickles • Breakfast: Veggie Egg Scramble and Toast w/Butter

Saturday, Oct 13 • Dinner: Turkey-Veggie Burgers(GF), Potato Smashers(GF) and Fruit Salad • Dessert:  Strawberry Shotrcake Pie(GF) • Lunch: Leftover Chicken Drumsticks, Coleslaw and Cultured Pickles • Breakfast: Egg & Cheese Biscuit Sandwich and Fruit Smoothie(GF)

Sunday, Oct 14 • Dinner: Grilled Shrimp & Veggie Kebobs(GF) w/Saffron Rice(Gluten-Free) • Lunch: Pizza Bagels and Raw Veggies w/Ranch Dip(GF) • Breakfast: Fabulous Fruit Filled Crepes(GF) and Nitrate-Free Bacon

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