Bi-Weekly Meal Plan for November 11–24

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Grain-free pumpkin swirl bars. 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.)

Bi-Weekly Meal Plan for November 11–24 Bi-Weekly Meal Plan for November 11–17Bi-Weekly Meal Plan for November 18-24Recipe Links for Week of November 11: (GF)=Grain-free/Gluten-free
 (Gluten-free)=Gluten-free, but not grain-free

Monday, Nov 11 • Breakfast for Dinner: Southwestern Frittata(GF) and Garden Salad w/Sliced Avocado and Ranch Dressing(GF) • Lunch: Fruit & Cheese Kebobs(GF), Grain-Free Crackers and Fruit & Nut Bar(GF) • Breakfast: Pumpkin Pie Muffins(GF), Eggs Over Easy and Fruit Smoothie(GF)

Tuesday, Nov 12 • Dinner: Grilled Herb Chicken(GF), Easy Mac-n-Cheesy(Gluten-Free Option) and Steamed Broccoli • Lunch: Nut Butter & Banana Wraps and Apple Slices • Breakfast: Eggs Over Easy and Leftover Pumpkin Pie Muffins(GF)

Wednesday, Nov 13 • Dinner: Pumpkin Turkey Chili w/Basmati Rice and Organic Cornbread • Lunch: Grilled Chicken Salad(GF) Sandwiches and Apple Slices • Breakfast: Cinnamon Maple Crunch Oatmeal(Gluten-Free Option) and Boiled Eggs

Thursday, Nov 14 • Dinner: Veggie Pasta(Gluten-Free Option) w/Leftover Grilled Herb Chicken(GF) and Garden Salad w/Balsamic Vinaigrette(GF) • Lunch: Carrot-Cheddar(GF) Sandwiches and Pineapple Slices • Breakfast: Greek Yogurt Banana Splits(GF) and Scrambled Eggs

Friday, Nov 15 • Dinner: Oven Baked Fish Fillets(GF Option) and Wild Rice w/Steamed Broccoli • Lunch: Leftover Veggie Pasta & Salad • Breakfast: Bagel Egg & Cheese Sandwich and Fruit Smoothie(GF)

Saturday, Nov 16 • Dinner: Chili Dogs, Sweet Potato Fries and Honey-Lime Fruit Salad(GF) • Dessert: Pumpkin Swirl Bars(GF) • Lunch: Grilled Cheese & Tomato Sandwiches and Crockpot Applesauce(GF) • Breakfast: Berry Breakfast Cobbler(GF) and Scrambled Eggs

Sunday, Nov 17 • Dinner: Lemon-Garlic Chicken(GF) with Roasted Root Veggies and Crockpot Applesauce(GF) • Lunch: Avocado Egg Salad(GF) and Fruit Salad • Breakfast: Toad-n-the-Hole, Nitrate-Free Bacon and Fruit Smoothie(GF)

Recipe Links for Week of November 18: (GF)=Grain-free/Gluten-free
 (Gluten-free)=Gluten-free, but not grain-free

Monday, Nov 18 • Dinner: Crockpot Salsa Chicken(GF) with Basmati Rice and Sliced Avocado • Lunch: BLAT (Bacon, Lettuce, Avocado & Tomato) Sandwiches and Apple Slices • Breakfast: Veggie Egg Scramble and Toast w/Butter

Tuesday, Nov 19 • Dinner: Chimichurri Kebobs(GF) and Cilantro Rice(Gluten-Free) • Lunch: Leftover Salsa Chicken and Rice • Breakfast: Mixed Berry Muffins(GF) and Scrambled Eggs

Wednesday, Nov 20 • Breakfast for Dinner: Almond Flour Pumpkin Pancakes(GF), Egg Scramble and Maple Sausage Links • Lunch: Chimichurri Rice Bowls and Pear Slices • Breakfast: Boiled Eggs and Leftover Mixed Berry Muffins(GF)

Thursday, Nov 21 • Dinner: Oven Baked Fried Chicken(GF Option), Mashed Potatoes and Steamed Broccoli • Lunch: Tuna Salad(GF) w/Grain-Free Crackers(GF) and Pear Slices • Breakfast: Leftover Pumpkin Pancakes(GF) and Maple Sausage Links

Friday, Nov 22 • Dinner: Slow-Cooker Tuscan Kale & White Bean Soup, Mesclun Salad w/Raw Honey Mustard Dressing(GF) and Rolls w/Butter • Dessert: Pumpkin Spice Cake(GF) • Lunch: Avocado & Cheese Sandwiches and Fruit Salad • Breakfast: Homemade Granola(Gluten-Free Option) w/Berries & Almond Milk

Saturday, Nov 23 • Dinner: Shepherd's Pie(GF), Garden Salad w/Ranch Dressing(GF) and Rolls w/Butter • Lunch: Leftover Kale & White Bean Soup(GF) and Salad • Breakfast: French Toast(Gluten-Free), Fried Apples(GF) and Nitrate-Free Bacon

Sunday, Nov 24 • Dinner: Savory Salmon Cakes, Mesclun Salad and Rolls w/Butter • Lunch: Insalata Caprese Sandwiches and Apple Slices • Breakfast: Oatmeal Breakfast Porridge(Gluten-Free Option) topped with leftover Fried Apples(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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