Bi-Weekly Meal Plan for June 10–23

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Welcome to The Better Mom’s bi-weekly meal planning schedule! all-fruit-pops1-1024x846

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 49aNew Meal Plan 49b

Recipe Links for Week of June 10: (GF)=Grain-free/Gluten-free
 (Gluten-free)=Gluten-free, but not grain-free

Monday, June 10 • Dinner: Taco Salad(Gluten-Free), Crockpot Pinto Beans(GF) and Guacamole(GF), Sour Cream and Pico de Gallo • Lunch: Turkey, Spinach & Raw Cheese Wraps and Fruit Salad • Breakfast: Greek Yogurt Banana Splits(GF) and Scrambled Eggs

Tuesday, June 11 • Dinner: Turkey-Veggie Guacamole Burgers, Sweet Potato Fries(GF) and Caribbean Carrot Salad(GF) • Lunch: Leftover Taco Salad(Gluten-Free) and Apple Slices • Breakfast: Pineapple-Coconut Muffins(GF) and Scrambled Eggs

Wednesday, June 12 • Dinner: Whole Grain Blender Waffles, Scrambled Eggs, Nitrate-Free Bacon and Mixed Berries • Lunch: Mini-Turkey Burger Sliders(GF) and Leftover Carrot Salad(GF) • Breakfast: Eggs Over Easy and Leftover Pineapple-Coconut Muffins(GF)

Thursday, June 13 • Dinner: Veggie Penne Sauté(Gluten-Free Option) and Spinach Salad w/Raw Honey Mustard Dressing(GF) • Lunch: Carrot-Cheddar(GF) Sandwiches and Pineapple Slices • Breakfast: Open-face Waffle Sandwiches and Mixed Berries

Friday, June 14 • Dinner: Made with Love Chicken Noodle Soup, Sourdough Rolls w/Butter and Garden Salad w/Balsamic Vinaigrette(GF) • Lunch: Leftover Veggie Penne Sauté and Salad • Breakfast: Cranberry Mango Oatmeal Porridge and Boiled Eggs

Saturday, June 15 • Dinner: Grilled Fish Provencal(GF) and Saffron Rice(Gluten-Free) w/Steamed Asparagus • Dessert: All-Fruit Strawberry Popsicles(GF) • Lunch: Leftover Chicken Noodle Soup, Salad and Rolls • Breakfast: Strawberry Shortcakes(GF), Vanilla Yogurt(GF) and Scrambled Eggs

Sunday, June 16 • Dinner: Garlic-Thyme Chicken(GF), Mashed Potatoes and Green Beans • Lunch: Grilled Cheese & Tomato Sandwiches and Crockpot Applesauce(GF) • Breakfast: Huevos a la Mexicana(GF), Nitrate-Free Bacon and Leftover Shortcake Biscuits w/Honey Butter(GF)

Recipe Links for Week of June 17: (GF)=Grain-free/Gluten-free
 (Gluten-free)=Gluten-free, but not grain-free

Monday, June 17 • Dinner: Shepherd's Pie(GF), Sourdough Rolls w/Butter and Mesclun Salad w/Ranch Dressing(GF) • Lunch: Nut Butter, Banana & Raw Honey Wrap and Vanilla Yogurt(GF) w/Diced Pears • Breakfast: Bagel, Egg & Raw Cheese Sandwiches and Fresh Blueberries w/Vanilla Yogurt(GF)

Tuesday, June 18 • Dinner: Grilled Pineapple Chicken(GF) w/Pineapple Salsa(GF), Crockpot Black Beans(GF) and Baja-Style Cilantro Rice(Gluten-Free) • Lunch: Turkey Sourdough Roll Sandwiches and Apple Slices • Breakfast: Banana Split Oatmeal(Gluten-Free Option) and Boiled Eggs

Wednesday, June 19 • Dinner: Grilled Fish w/Leftover Pineapple Salsa(GF), Leftover Cilantro Rice and Steamed Broccoli • Lunch: Chicken Salad(GF) Sandwiches and Mango Slices • Breakfast: Homemade Granola(Gluten-Free Option) w/Fresh Berries & Almond Milk

Thursday, June 20 • Dinner: Black Bean Burritos, w/Homemade Tortillas and Guacamole(GF), Sour Cream and Pico de Gallo • Lunch: Avocado Egg Salad(GF) Sandwiches and Fruit Salad • Breakfast: Fruit & Yogurt Parfait and Boiled Eggs

Friday, June 21 • Dinner: Lots-O-Broccoli Soup(GF), Garden Salad w/Ranch Dressing(GF) and Sourdough Rolls w/Butter • Dessert: Ice Cream Cookie-Sandwiches(GF Option) • Lunch: Black Bean Layer Dip w/Tortilla Chips and Apple Slices • Breakfast: Lemonberry Muffins(GF), Eggs Over Easy and Fruit Smoothie(GF)

Saturday, June 22 • Dinner: Balsamic Grilled Chicken(GF) and New–Pesto Caprese Salad(GF) • Lunch: Leftover Broccoli Soup(GF), Salad and Rolls • Breakfast: Scrambled Eggs and Leftover Lemonberry Muffins(GF)

Sunday, June 23 • 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: Leftover Pesto Caprese Salad(GF) w/Diced Chicken • 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