Bi-Weekly Meal Plan for May 27 – June 9

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Welcome to The Better Mom’s bi-weekly meal planning schedule! Red White & Blueberry Cupcakes

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 48aNew Meal Plan 48b

Recipe Links for Week of May 27: (GF)=Grain-free/Gluten-free
 (Gluten-free)=Gluten-free, but not grain-free

Monday, May 27 • Special Memorial Day Menu w/Patriotic Cupcakes(GF) • Lunch: Greek Hummus Dip(GF), Raw Veggie Kabobs, Grain-Free Crackers(GF) and Fruit Salad • Breakfast: Savory Baked Eggs(GF) and Sprouted Toast w/Butter

Tuesday, May 28 • Dinner: Herb Roasted Chicken(GF) with Potatoes, & Carrots and Buttermilk Biscuits w/Honey-Butter • Lunch: Turkey & Raw Cheese Sandwiches and Clementines • Breakfast: Homemade Granola(Gluten-Free Option) w/Berries & Almond Milk

Wednesday, May 29 • Dinner: Grilled Fish, Saffron Rice w/Peas and Mesclun Salad w/Ranch Dressing(GF) • Lunch: Nut Butter & Banana Wraps and Clementines • Breakfast: Bacon, Egg & Cheese Biscuit(GF) and Fruit Smoothie

Thursday, May 30 • Dinner: Caprese Pasta(Gluten-Free Option) and Spinach Salad w/Raw Honey Mustard Dressing(GF) • Lunch: Greek Hummus Wraps w/Feta, Lettuce & Tomato • Breakfast: Pumpkin Pie Muffins(GF), Eggs Over Easy and Fruit Smoothie

Friday, May 31 • Dinner: Grilled Cheese, Ham & Apple Sandwiches(Gluten-Free Option) and Tomato Soup(GF) • Lunch: Caprese Pasta and Spinach Salad w/Ranch Dressing(GF) • Breakfast: Scrambled Eggs w/Bacon and Leftover Pumpkin Pie Muffins(GF)

Saturday, June 1 • Dinner: Chicken & Veggies Fricasee(Gluten-Free Option) and Garden Salad w/Balsamic Vinaigrette(GF) • Lunch: Leftover Tomato Soup(GF) w/Cheese Quesadillas • Breakfast: Coconut Flour Pancakes(GF), Mixed Berries and Nitrate-Free Sausage Links

Sunday, June 2 • Dinner: Crockpot Beef Stew(GF) and Garden Herb Biscuits(GF) • Lunch: Leftover Chicken & Veggies Fricasee and Salad • Breakfast: Nut Butter & Jam Pancakes(GF) and Leftover Sausage Links

Recipe Links for Week of June 3: (GF)=Grain-free/Gluten-free
 (Gluten-free)=Gluten-free, but not grain-free

Monday, June 3 • Dinner: Mediterranean Chicken(GF) and Mesclun Salad w/Raspberry Vinaigrette (Kids get leftover Beef Stew & Biscuits) • Lunch: Carrot-Cheddar(GF) Sandwiches and Pineapple Slices • Breakfast: Mixed Berry Muffins(GF) and Boiled Eggs

Tuesday, June 4 • Dinner: Fish Tacos(Gluten-Free), Coconut Rice(Gluten-Free) and Guacamole(GF) • Lunch: Mediterranean Chicken Wraps and Apple Slices • Breakfast: Scrambled Eggs w/Veggies and Leftover Mixed Berry Muffins(GF)

Wednesday, June 5 • Dinner: Grilled Herb Turkey Breasts(GF), Mashed Potatoes and Green Beans • Lunch: Avocado Egg Salad(GF) Sandwiches and Cultured Pickles • Breakfast: Apple Pie Breakfast Porridge(Gluten-Free)

Thursday, June 6 • Dinner: Four Herb Frittatas w/Toast(Gluten-Free Option), Nitrate-Free Bacon and Fresh Fruit Salad • Lunch: Egg Salad Wraps and Cultured Pickles • Breakfast: Soaked Oatmeal(Gluten-Free Option) w/Berries & Walnuts

Friday, June 7 • Dinner: Spaghetti w/Turkey Meatballs(GF) and Caesar Salad(GF) • Lunch: Tuna Salad(GF) Sandwiches and Apple Slices • Breakfast: Healthier Cinnamon Toast(GF Option), Scrambled Eggs and Clementines

Saturday, June 8 • Dinner “Afternoon Tea Party:” Turkey-Cranberry Salad(GF) Sandwiches, Blueberry Scones w/Clotted Cream, Fruit Salad and Herbal Tea • Dessert: Brownie Bites(GF) w/Chocolate Ganache Icing(GF) • Lunch: Leftover Spaghetti and Salad • Breakfast: Eggs Over Easy, Blueberry Scones and Fruit Smoothies

Sunday, June 9 • Dinner: Toasted Sourdough Turkey Meatballs(GF) Subs and Carribean Carrot Salad(GF) • Lunch: Grilled Turkey Reubens w/Cultured Sauerkraut and Apple Slices • Breakfast: Veggie Scramble and Sprouted Toast w/Butter

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.