Bi-Weekly Meal Plan for April 29–May 12

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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

New Meal Plan 46a
New Meal Plan 46a
New Meal Plan 46b
New Meal Plan 46b

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 April 29:(GF)=Grain-free/Gluten-free
(Gluten-free)=Gluten-free, but not grain-free

Monday, April 29 • Dinner: Turkey-Veggie Guacamole Burgers,Sweet Potato Fries(GF) and Caribbean Carrot Salad(GF) • Lunch: Turkey, Spinach & Raw Cheese Wraps and Fruit Salad • Breakfast: Greek Yogurt Banana Splits(GF) and Scrambled Eggs

Tuesday, April 30 • Dinner: New–Garlic-Thyme Chicken(GF), Mashed Potatoes and Green Beans • Lunch: Mini-Turkey Burger Sliders(GF) and Leftover Carrot Salad(GF) • Breakfast: Toad-in-the-Hole(GF Option) and Strawberries w/Vanilla Yogurt(GF)

Wednesday, May 1 • Dinner: Veggie Penne Sauté(Gluten-Free Option) and Spinach Salad w/Raw Honey Mustard Dressing(GF) • Lunch: Greek Salad Wrap and Cultured Pickles • Breakfast: Cinnamon-Maple Crunch Oatmeal(Gluten-Free Option) and Boiled Eggs

Thursday, May 2 • Dinner: Shepherd's Pie(GF), Sourdough Rolls w/Butter and Mesclun Salad w/Ranch Dressing(GF) • Lunch: Leftover Veggie Penne Sauté and Salad • Breakfast: Pineapple-Coconut Muffins(GF) and Scrambled Eggs

Friday, May 3 • Dinner: Oven Baked Fish Fillets(GF Option) and Wild Rice w/Steamed Asparagus • Dessert: Favorite Fruit Crisp(GF) w/Vanilla Bean Ice Cream • Lunch: Tuna Salad(GF) w/Grain-Free Crackers(GF) and Fruit Salad • Breakfast: Eggs Over Easy and Leftover Pineapple-Coconut Muffins(GF)

Saturday, May 4 • Dinner: Made with Love Chicken Noodle Soup, Sourdough Rolls w/Butter and Garden Salad w/Balsamic Vinaigrette(GF) • Lunch: Grilled Cheese & Tomato Sandwiches and Crockpot Applesauce(GF) • Breakfast: Strawberry Shortcakes ,Vanilla Yogurt(GF) and Scrambled Eggs

Sunday, May 5 (Cinco de Mayo) • Cinco de Mayo (Fun Family Dinner):New–Crockpot Pork Carnitas(GF), Homemade Tortillas, Basmati Rice and Guacamole(GF), Sour Cream and Pico de Gallo • Lunch: Leftover Chicken Noodle Soup, Salad and Rolls • Cinco de Mayo (Fun Family Dinner):  Huevos a la Mexicana(GF), Nitrate-Free Bacon and Leftover Shortcake Biscuits w/Honey Butter(GF)

Recipe Links for Week of May 6:(GF)=Grain-free/Gluten-free
(Gluten-free)=Gluten-free, but not grain-free

Monday, May 6 • Dinner: Balsamic Grilled Chicken(GF) and New–Pesto Caprese Salad(GF) • Lunch: Nut Butter, Banana & Raw Honey Wrap and Vanilla Yogurt(GF) w/Diced Pears • Breakfast: New–Bacon, Egg & Cheese Biscuit(GF) and Fruit Smoothie(GF)

Tuesday, May 7 • Dinner: Zucchini-Feta Pasta(Gluten Free Option) and Spinach Salad w/Raw Honey Mustard Dressing(GF) • Lunch: Leftover Pesto Caprese Salad(GF) w/Diced Chicken • Breakfast: Soaked Oatmeal w/Ripe Pear & Raw Honey (Gluten Free Option) and Boiled Eggs

Wednesday, May 8 • Breakfast for Dinner (come to dinner in PJs): Sausage & Egg Casserole and Fruit Salad Vanilla Yogurt(GF) • Lunch: Avocado Egg Salad(GF) Sandwiches and Fruit Salad • Breakfast: Homemade Granola(Gluten-Free Option) w/Fresh Berries & Almond Milk

Thursday, May 9 • Dinner: BBQ Chicken Sandwiches (simply place precooked shredded chicken in crockpot with your favorite BBQ sauce and cook on low 2-3 hours),Potato Salad(GF) and Fruit Salad • Lunch: Greek Hummus Dip w/Raw Veggie Kabobs & Grain-Free Crackers(GF) and Apple Slices • Breakfast: Leftover Sausage & Egg Casserole and Vanilla Yogurt(GF) w/Fresh Berries

Friday, May 10 • Dessert: Apple Streusel Cake(GF) • Backwards Dinner Night (everything served in reverse): Chicken Caesar Salad(GF) and Brushetta Stuffed Potatoes(GF) • Lunch: Leftover BBQ Chicken Sandwiches, Potato Salad(GF) and Fruit Salad • Breakfast: Lemonberry Muffins(GF), Eggs Over Easy and Fruit Smoothie(GF)

Saturday, May 11 • Dinner: Pulled Pork Enchiladas, Basmati Rice and Guacamole(GF) • Lunch: Pesto Pasta and Raw Veggies w/Ranch Dip(GF) • Breakfast: Scrambled Eggs and Leftover Lemonberry Muffins(GF)

Sunday, May 12 • Dinner: Grilled Fish Provencal(GF) and Saffron Rice w/Steamed Asparagus • Lunch: Grilled Turkey Reubens and Cultured Pickles • Breakfast: French Toast, Nitrate-Free Bacon and Fresh Berries

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