Bi-Weekly Meal Plan for March 18–31

Comment
Strawberry-Shortcake
Strawberry-Shortcake

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 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.)

New Meal Plan 43a
New Meal Plan 43a
New Meal Plan 43b
New Meal Plan 43b

Recipe Links for Week of March 18:(GF)=Grain-free/Gluten-free
(Gluten-free)=Gluten-free, but not grain-free

Monday, March 18 • Dinner: New–Lemon Roast Chicken(GF), Mashed Potatoes and Green Beans • Lunch: Turkey, Spinach & Raw Wrap and Fruit Salad • Breakfast: Greek Yogurt Banana Splits(GF) and Scrambled Eggs

Tuesday, March 19 • Dinner: Taco Salad(GF), Crockpot Pinto Beans(GF) and Guacamole(GF), Lacto-Ferm Salsa(GF) and Cultured Sour Cream • Lunch:  Greek Salad Wrap and Cultured Pickles • Breakfast: Toad-n-the-Hole(GF Option) and Vanilla Yogurt(GF) w/Strawberries

Wednesday, March 20 • Dinner: Veggie Penne Sauté(Gluten-Free Option) and Mesclun Salad w/ w/Raw Honey Mustard Dressing(GF) • Lunch:  Leftover Taco Salad(GF) and Apple Slices • Breakfast: Bagel Egg & Cheese Sandwich and Vanilla Yogurt(GF) w/Fresh Blueberries

Thursday, March 21 • Dinner: Shepherd's Pie(GF), Mesclun Salad w/Balsamic Vinaigrette(GF) and Sourdough Rolls w/Butter • Lunch:  Leftover Veggie Penne Sauté& Salad • Breakfast: New–Cranberry Mango Oatmeal Porridge and Boiled Eggs

Friday, March 22 • Dinner: New–Fish Tacos w/Guacamole(GF) and Leftover Crockpot Pinto Beans(GF) & Rice •Dessert: Apple Streusel Cake(GF) • Lunch:  Chicken Salad(GF) Sandwiches and Mango Slices • Breakfast: Pumpkin Pie Muffins(GF)and Poached Eggs

Saturday, March 23 • Dinner: Stone Soup(GF), Chop Salad with Feta(GF) and Sourdough Rolls w/Butter • Lunch:  Grilled Cheese & Tomato Sandwiches and Homemade Applesauce(GF) • Breakfast: Huevos a la Mexicana(GF) and Leftover Pumpkin Pie Muffins(GF)

Sunday, March 24 • Dinner: Pulled Pork Sandwiches(GF), Apple-Carrot Coleslaw(GF) and Cultured Pickles • Lunch:  Stone Soup(GF), Salad & Rolls • Breakfast: Chocolate Chip Coconut Flour Pancakes(GF) and Mixed Berries

Recipe Links for Week of March 25:(GF)=Grain-free/Gluten-free
(Gluten-free)=Gluten-free, but not grain-free

Monday, March 25 • Dinner: New–Oven BBQ Chicken(GF), Leftover Apple-Carrot Coleslaw(GF) and Green Beans • Lunch:   Nut Butter, Banana & Raw Honey Wrap(GF Option) and Vanilla Yogurt(GF) w/Diced Pears • Breakfast: Lemonberry Muffins(GF), Eggs Over Easy and Fruit Smoothie(GF)

Tuesday, March 26 • Dinner: Turkey-Veggie Guacamole Burgers,Sweet Potato Fries(GF) and Caribbean Carrot Salad(GF) • Lunch:  Leftover BBQ Chicken(GF) and Raw Veggies w/Ranch Dip(GF) • Breakfast: Soaked Oatmeal w/Ripe Pear & Raw Honey (Gluten Free Option) and Boiled Eggs

Wednesday, March 27 • Dinner: Oven Baked Homemade Fish Sticks(GF Option) and Wild Rice w/Steamed Asparagus • Lunch:  Mini-Turkey Burger Sliders(GF) and Leftover Carrot Salad(GF) • Breakfast: Fruit & Yogurt Parfaits(Gluten-Free Option) and Boiled Eggs

Thursday, March 28 • Breakfast for Dinner: New–Sausage & Egg Casserole and Fruit Salad w/Vanilla Yogurt(GF) • Lunch:  Avocado Egg Salad(GF) Sandwiches and Fruit Salad • Breakfast: Homemade Granola(Gluten-Free Option) w/Fresh Berries & Almond Milk

Friday, March 29 (Happy Good Friday!) • Dinner: Crockpot Turkey-Veggie Chili(GF) over Basmati Rice and Organic Cornbread • Lunch:  Tuna Salad(GF) w/Grain-Free Crackers(GF) and Fruit Salad • Breakfast: Leftover Sausage & Egg Casserole and Fruit & Vanilla Yogurt(GF)

Saturday, March 30 • Dinner: Pulled Pork Enchiladas and Basmati Rice • Dessert: New–Hot Chocolate and Snickerdoodles(GF) • Lunch:  Chili Dogs and New–Cucumber-Tomato Salad(GF) • Breakfast: Strawberry Shortcakes w/Vanilla Yogurt(GF) and Scrambled Eggs

Sunday, March 31 (Happy Easter!) • Dinner: Lemon-Garlic Chicken(GF), Baked Sweet Potatoes and Steamed Broccoli • Lunch:  Pesto Pasta and Raw Veggies w/Ranch Dip(GF) • Breakfast: New–Colorful Natural Dyed Easter Eggs (Boiled Eggs) and Leftover Strawberry Shortcakes w/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!

Have a joyous Good Friday and Easter celebrating the great sacrifice and love of our precious Savior!See you in two weeks!

Joyfully Serving HIM, Kelly @ The Nourishing Home