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
To learn more about meal planning, please check out: 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 29: (GF)=Grain-free/Gluten-free (Gluten-free)=Gluten-free, but not grain-free
Monday, Oct 29 • Dinner: Potato-Corn Chowder(Gluten-Free), Sourdough Rolls w/Butter and Garden Salad w/Balsamic Vinaigrette(GF) • Lunch: Turkey, Spinach & Raw Cheese Wraps(GF Option) and Vanilla Yogurt(GF) w/Blueberries • Breakfast: Pumpkin Pie Muffins(GF), Boiled Eggs and Fruit Smoothie
Tuesday, Oct 30 • Dinner: Fettuccine Alfredo w/Balsamic Grilled Chicken(GF), Spinach Salad w/ w/Honey-Mustard Dressing(GF) • Lunch: Leftover Potato-Corn Chowder, Salad, Rolls & Butter • Breakfast: Toad-in-the-Hole(GF Option) and Strawberries w/Vanilla Yogurt(GF)
Wednesday, Oct 31 • Dinner: Turkey-Veggie Burgers(GF), Healthy Fries(GF) and Caribbean Carrot Salad(GF) • Lunch: Greek Salad Wrap and Cultured Pickles • Breakfast: Baked Apple Oatmeal(Gluten-Free Option) w/Crispy Walnuts
Thursday, Nov 1 • Dinner: French Toast Casserole, Homemade Sausage Patties(GF) and Fruit Salad • Lunch: Mini Turkey-Veggie Burgers(GF) and Leftover Carrot Salad(GF) • Breakfast: Strawberry Yogurt(GF) w/Homemade Granola(Gluten-Free Option) and Boiled Eggs
Friday, Nov 2 • Dinner: Veggie Stirfry(Gluten-Free) w/Leftover Grilled Chicken • Dessert: Apple Streusel Cake(GF) • Lunch: Greek Hummus Dip w/Raw Veggie Kabobs & Grain-Free Crackers(GF) and Pear Slices • Breakfast: Poached Eggs, Leftover Sausage Patties(GF) and Fruit Salad
Saturday, Nov 3 • Dinner: Lemon-Garlic Roasted Chicken(GF) w/Herb Potatoes & Carrots(GF) and Buttermilk Biscuits w/Jumbleberry Jam(GF) • Lunch: Turkey & Apple Quesadillas • Breakfast: Scrambled Eggs, Crockpot Applesauce(GF) and Healthier Cinnamon Toast(GF Option)
Sunday, Nov 4 • Dinner: Grilled Shrimp & Veggie Kebobs(GF) w/Saffron Rice(Gluten-Free) • Lunch: Pizza Bagels and Raw Veggies w/Ranch Dip(GF) • Breakfast: Peach Pancakes(GF), Nitrate-Free Bacon and Fruit Salad
Recipe Links for Week of November 5: (GF)=Grain-free/Gluten-free (Gluten-free)=Gluten-free, but not grain-free
Tuesday, Nov 6 • Dinner: Penne w/Shrimp & Veggies(Gluten-Free Option) and Mesclun Salad w/Raspberry Vinaigrette(GF) • Lunch: Nut Butter, Banana & Raw Honey Wrap(GF Option) and Vanilla Yogurt(GF) w/Peaches • Breakfast: Apple Pie Breakfast Porridge(GF) and Boiled Eggs
Wednesday, Nov 7 • Dinner: Herb Roasted Chicken(GF), Wild Rice and Steamed Broccoli • Lunch: Carrot-Cheddar(GF) Sandwiches and Pineapple Slices • Breakfast: Cinnamon Streusel Muffins(GF), Poached Eggs and Fruit Smoothie(GF)
Thursday, Nov 8 • Dinner: Fully-Loaded Baked Potatoes (Cultured Sour Cream, Raw Cheese & Chives), Leftover Herb Roasted Chicken(GF) and Garden Salad w/Ranch Dressing(GF) • Lunch: Tuna Salad(GF) w/Grain-Free Crackers(GF) and Apple Slices • Breakfast: Fruit & Yogurt Parfaits(Gluten-Free Option) and Boiled Eggs
Friday, Nov 9 • Dinner: Personal Veggie Pizzas and Caesar Salad • Dessert: Pumpkin Swirl Bars(GF) • Lunch: Avocado Egg Salad(GF) Sandwiches and Cultured Pickles • Breakfast: Homemade Granola(Gluten-Free Option) w/Fresh Berries & Almond Milk
Sunday, Nov 11 • Dinner: Grilled Steak & Veggie Fajitas(GF), Homemade Tortillas and Guacamole(GF), Lacto-Ferm Salsa(GF) & Cultured Sour Cream • Lunch: Leftover Stone Soup, Salad, Rolls & Butter • Breakfast: Cheesy-Basil Scrambled Eggs(GF) and Leftover Shortcake Biscuits(GF) w/Jumbleberry Jam(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
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