Bi-Weekly Meal Plan for October 14–27

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Breakfast-Collage
Breakfast-Collage

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 58a
New Meal Plan 58a
New Meal Plan 58b
New Meal Plan 58b

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 October 14:(GF)=Grain-free/Gluten-free
(Gluten-free)=Gluten-free, but not grain-free

Monday, Oct 14 • Dinner: Chicken Parmesan w/Marinara Pasta and Garden Salad w/Balsamic Vinaigrette(GF) • Lunch: Greek Hummus(GF), Raw Veggie Kabobs, Crackers and Honey-Lime Fruit Salad(GF) • Breakfast: Banana Split Yogurt Parfaits(Gluten-Free Option) and Boiled Eggs

Tuesday, Oct 15 • Dinner: Veggie Quesadillas w/Guacamole(GF), Pico de Gallo(GF) & Cultured Sour Cream and Cilantro Rice(Gluten-Free) • Lunch: Leftover Marinara Pasta & Garden Salad • Breakfast: Toad-n-the-Hole(Gluten-Free Option) and Banana Slices

Wednesday, Oct 16 • Breakfast for Dinner: Almond Flour Pancakes(GF) w/Berries, Scrambled Eggs and Nitrate-Free Bacon • Lunch: Hummus Veggie Wraps and Honey-Lime Fruit Salad(GF) • Breakfast: Cinnamon Maple Crunch Oatmeal(Gluten-Free Option) and Boiled Eggs

Thursday, Oct 17 • Dinner: Turkey Joes(GF) and Caribbean Carrot Salad(GF) • Lunch: BLAT (Bacon, Lettuce, Avocado & Tomato) Wraps and Fruit & Nut Bar(GF) • Breakfast: Nut Butter & Jam Pancakes(GF) and Fruit Smoothie(GF)

Friday, Oct 18 • Dinner: Grilled Turkey, Raw Cheese & Apple Sandwiches and Tomato Soup(GF) • Dessert: Creamy Custard w/Summer Berries(GF) • Lunch:  Leftover Turkey Joes(GF) and Caribbean Carrot Salad(GF) • Breakfast: Veggie Egg Scramble and Toast w/Butter

Saturday, Oct 19 • Dinner: Crockpot Beef Stew(GF) and Garden Herb Biscuits(GF) • Lunch: Leftover Tomato Soup(GF) and Cheese Quesadillas • Breakfast: Healthier Cinnamon Toast, Scrambled Eggs and Banana Slices

Sunday, Oct 20 • Dinner: Salmon Cakes(GF), Mesclun Salad w/Raw Honey Mustard Dressing(GF) and Leftover Garden Herb Biscuits(GF) • Lunch:  Leftover Crockpot Beef Stew(GF) • Breakfast: Pumpkin Pie Muffins(GF) and Eggs Over Easy

Recipe Links for Week of October 21:(GF)=Grain-free/Gluten-free
(Gluten-free)=Gluten-free, but not grain-free

Monday, Oct 21 • Dinner: Grilled Herb Chicken(GF), Wild Rice and Steamed Broccoli • Lunch: Carrot-Cheddar(GF) Sandwiches and Pineapple Slices • Breakfast: Leftover Pumpkin Pie Muffins(GF) and EggsOverEasy

Tuesday, Oct 22 • Dinner: Bean Burritos w/Guacamole(GF), Pico de Gallo(GF) & Cultured Sour Cream and Cilantro Rice(Gluten-Free) • Lunch: Grilled Chicken Salad(GF) Sandwiches and Apple Slices • Breakfast: Fruit & Yogurt Parfaits(GF Option) and Boiled Eggs

Wednesday, Oct 23 • Dinner: Caesar Salad w/Leftover Grilled Chicken(GF) and Brushetta Stuffed Potatoes(GF) • Lunch: Avocado & Cheese Sandwiches and Fruit & Nut Bar(GF) • Breakfast: Banana Split Oatmeal(Gluten-Free Option) and Boiled Eggs

Thursday, Oct 24 • Breakfast for Dinner: French Toast(Gluten-Free), Nitrate-Free Sausage Links  and Mixed Berries • Lunch: Nut Butter & Raw Honey Sandwiches and Vanilla Yogurt(GF) w/Berries • Breakfast: Homemade Granola(Gluten-Free Option) w/Fresh Berries & Almond Milk

Friday, Oct 25 • Dinner: Italian Sausage, Kale & Bean Soup(GF) and Mesclun Salad w/Raw Honey Mustard Dressing(GF) • Dessert: GF Pineapple Upside Down Cake(GF) • Lunch: Tuna Salad(GF) w/Grain-Free Crackers(GF) and Apple Slices • Breakfast: Leftover French Toast, Sausage & Berries

Saturday, Oct 26 • Dinner: Parmesan Chicken Tenders(GF), Easy Mac-n-Cheesy(Gluten-Free Option) and Steamed Broccoli * Lunch: Leftover Sausage, Kale & Bean Soup(GF) and Garlic Toast • Breakfast:  Veggie & Cheese Mini Omeletes(GF) and Toast w/Homemade Jam(GF)

Sunday, Oct 27 • Dinner: Pesto Pasta(Gluten-Free Option) w/Sliced Nitrate-Free Sweet Italian Sausage and Garden Salad w/Ranch Dressing(GF) • Lunch: Insalata Caprese Sandwiches and Apple Slices • Breakfast: Leftover Mini-Omeletes(GF) and Honey-Lime Fruit Salad(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.

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