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.)
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