Bi-Weekly Meal Plan for April 15–28

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

At-Home Date Night Dinner!

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 45aNew Meal Plan 45b

Recipe Links for Week of April 15: (GF)=Grain-free/Gluten-free
 (Gluten-free)=Gluten-free, but not grain-free

Monday, April 15 • Dinner: Caprese Pasta(Gluten-Free Option) and Spinach Salad w/Raw Honey Mustard Dressing(GF) • Lunch: Greek Hummus Wraps w/Feta, Lettuce & Tomato • Breakfast: Savory Baked Eggs(GF) and Sprouted Toast w/Butter

Tuesday, April 16 • Dinner: Grilled Pineapple Chicken(GF) w/Pineapple Salsa(GF), Crockpot Black Beans(GF), Soaked Brown Rice(Gluten-Free) & Plantains • Lunch: Caprese Pasta and Spinach Salad w/Ranch Dressing(GF) • Breakfast: Homemade Granola(Gluten-Free Option) w/Berries & Almond Milk

Wednesday, April 17 • Dinner: New–Four Herb Frittatas w/Toast(Gluten-Free Option), Nitrate-Free Bacon and Fresh Fruit Salad • Lunch: Chicken Dunkers "Lunchables" and Clementines • Breakfast: Apple Pie Breakfast Porridge(Gluten-Free)

Thursday, April 18 • Dinner: Grilled Fish w/Leftover Pineapple Salsa(GF), Wild Rice and Steamed Broccoli • Lunch: Greek Hummus Dip(GF), Raw Veggie Kabobs, Grain-Free Crackers(GF) and Fruit Salad • Breakfast: Cinnamon Streusel Muffins(GF), Eggs Over Easy and Fruit Smoothie(GF)

Friday, April 19 • Dinner: Chicken & Veggies Fricasee(Gluten-Free Option) and Garden Salad w/Balsamic Vinaigrette(GF) • Dessert: Lemon Squares(GF) • Lunch: Nut Butter & Banana Wraps and Clementines • Breakfast: Scrambled Eggs w/Bacon and Leftover Cinnamon Streusel Muffins(GF)

Saturday, April 20 • Dinner: Grilled Cheese, Ham & Apple Sandwiches(Gluten-Free Option) and Tomato Soup(GF) • Lunch:  Leftover Chicken & Veggies Fricasee and Salad • Breakfast: New–Baked Oatmeal, Mixed Berries and Boiled Eggs

Sunday, April 21 • Dinner: Crockpot Beef Stew(GF) and Garden Herb Biscuits(GF) • Lunch: Leftover Tomato Soup(GF) w/Cheese Quesadillas • Breakfast: Fruit & Yogurt Parfait and Boiled Eggs

Recipe Links for Week of April 22: (GF)=Grain-free/Gluten-free
 (Gluten-free)=Gluten-free, but not grain-free

Monday, April 22 • Date-Night Dinner: New–Mediterranean Chicken(GF) and Mesclun Salad w/Raspberry Vinaigrette (Kids get leftover Beef Stew & Biscuits) • Lunch: Carrot-Cheddar(GF) Sandwiches and Pineapple Slices • Breakfast: Power Protein Oatmeal w/Berries & Walnuts (Gluten-Free Option)

Tuesday, April 23 • Dinner: Fish Tacos(Gluten-Free), New–Coconut Rice(Gluten-Free) and Guacamole(GF) • Lunch: Mediterranean Chicken Wraps and Apple Slices • Breakfast: Mixed Berry Muffins(GF) and Boiled Eggs

Wednesday, April 24 • Dinner: Blueberry Pancakes(GF), NF Sausage Links and Scrambled Eggs • Lunch: Avocado Egg Salad(GF) Sandwiches and Cultured Pickles • Breakfast: Scrambled Eggs w/Veggies and Leftover Mixed Berry Muffins(GF)

Thursday, April 25 • Dinner: Spaghetti w/Turkey Meatballs(GF) and Caesar Salad(GF) • Lunch: Egg Salad Wraps and Cultured Pickles • Breakfast: New–Nut Butter & Jam Pancakes(GF) and Leftover Sausage Links

Friday, April 26 • Dinner: Lots-O-Broccoli Soup(GF), Garden Salad w/Ranch Dressing(GF) and Sourdough Rolls w/Butter • Dessert: New–Coconut Custard Cake(GF) • Lunch: Tuna Salad(GF) Sandwiches and Apple Slices • Breakfast: Healthier Cinnamon Toast(GF Option), Scrambled Eggs and Clementines

Saturday, April 27 • Dinner: Grilled Herb Turkey Breasts(GF), Mashed Potatoes and Green Beans • Lunch: Leftover Broccoli Soup(GF) w/Salad and Rolls w/Butter • Breakfast: Veggie & Cheese Mini Omeletes(GF) and Toast w/Butter

Sunday, April 28 • Dinner: Toasted Sourdough Turkey Meatballs(GF) Subs and Carribean Carrot Salad(GF) • Lunch: Turkey-Cranberry Salad(GF) Sandwiches and Raw Veggies w/Ranch Dip(GF) • Breakfast: Leftover Veggie & Cheese Mini Omeletes(GF) and Buttermilk Biscuits w/Jumbleberry Jam(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

Kelly Smith

Kelly loves the Lord, her family, and sharing her passion for gluten-free whole food cooking and meal planning with others. She is a full-time homemaker who loves spending time with her awesome hubby and boys. Kelly's whole food journey began in 2006 when she was diagnosed with a chronic auto-immune disorder. Since then, the Lord has blessed her with an amazing recovery - a testament to His grace and the health benefits of eating healthy. Kelly shares her knowledge and love for whole food cooking at The Nourishing Home.