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 January 21: (GF)=Grain-free/Gluten-free (Gluten-free)=Gluten-free, but not grain-free
Monday, January 21 • Dinner: Lots-O-Broccoli Soup(GF), Garden Salad w/Ranch Dressing(GF) and Sourdough Rolls w/Butter • Lunch: Greek Hummus Dip(GF), Raw Veggie Kabobs, Grain-Free Crackers(GF) and Pear Slices • Breakfast: Pumpkin Pie Muffins(GF), Boiled Eggs and Fruit Smoothie(GF)
Tuesday, January 22 • Dinner: Grilled Pineapple Chicken(GF) w/Pineapple Salsa(GF), Crockpot Black Beans(GF), Rice and Fried Plantains • Lunch: Apple-n-Cream Cheese Roll-Ups and Raw Veggies w/Ranch Dip(GF) • Breakfast: Fruit-on-the-Bottom Yogurt(GF) w/Jumbleberry Jam(GF) and Leftover Pumpkin Pie Muffins(GF)
Wednesday, January 23 • Dinner: Spaghetti w/Turkey Meatballs(GF) and Mesclun Salad w/Raw Honey Mustard Dressing(GF) • Lunch: Chicken Dunkers "Lunchables" and Apple Slices • Breakfast: Apple Pie Breakfast Porridge(Gluten-Free) and Boiled Eggs
Thursday, January 24 • Dinner: Grilled Fish w/Leftover Pineapple Salsa(GF), Scalloped Potatoes(GF) and Steamed Broccoli • Lunch: Avocado Egg Salad(GF) Egg Salad Sandwiches and Cultured Pickles • Breakfast: Eggs Over Easy and Leftover Pumpkin Pie Muffins(GF)
Friday, January 25 • Dinner: Toasted Sourdough Turkey Meatballs(GF) Subs and Carribean Carrot Salad(GF) • Lunch: Nut Butter w/Homemade Jam Bagels and Fruit Salad • Breakfast: Homemade Granola(Gluten-Free Option) w/Dried Fruits, Nuts & Almond Milk
Saturday, January 26 • Dinner: Black Bean(GF), Rice & Cheese Burritos w/Guacamole(GF), Lacto-Ferm Salsa(GF) and Cultured Sour Cream • Dessert: Thumbprint Cookies w/Chocolate instead of jam (yum!) • Lunch: Grilled Turkey Reuben w/Cultured Sauerkraut and Leftover Carribean Carrot Salad(GF) • Breakfast: Veggie & Cheese Mini Omeletes(GF) and Toast w/Butter
Sunday, January 27 • Dinner: Crockpot Beef Stew(GF) and Garden Herb Biscuits(GF) • Lunch: Open-Face Tuna Salad Sandwich(GF Option) and Apple Slices • Breakfast: Leftover Veggie & Cheese Mini Omeletes(GF) and Shortcake Biscuits(GF) w/Jam
Recipe Links for Week of January 28: (GF)=Grain-free/Gluten-free (Gluten-free)=Gluten-free, but not grain-free
Monday, January 28 • Dinner: Sweet-n-Spicy Crockpot Chicken(GF), Soaked Brown Rice(Gluten-Free) and Steamed Broccoli • Lunch: Whole Grain Bagels w/Turkey Slices & Cult. Cream Cheese and Leftover Carrot Salad(GF) • Breakfast: Lemonberry Muffins(GF) and Eggs Over Easy
Tuesday, January 29 • Dinner: Pulled Pork Sandwiches(GF), Apple-Carrot Coleslaw(GF) and Cultured Pickles • Lunch: Leftover Chicken & Rice and Raw Veggies w/Ranch Dip • Breakfast: Healthier Cinnamon Toast(GF Option), Scrambled Eggs and Clementines
Wednesday, January 30 • Dinner: Homemade Fish Sticks(GF Option), Herb Potatoes & Carrots(GF) and Leftover Apple-Carrot Coleslaw(GF) • Lunch: Pizza Bagel Lunchables and Apple & Pear Slices • Breakfast: Soaked Oatmeal(Gluten-Free Option) w/Dried Fruits & Walnuts and Boiled Eggs
Thursday, January 31 • Dinner: Whole Grain Blender Waffles, Nitrate-Free Bacon, Cheesy-Basil Eggs(GF) and Mixed Berries • Lunch: Carrot-Cheddar(GF) Sandwiches and Pineapple Slices • Breakfast: Vanilla Yogurt(GF) w/Mixed Berries, Granola & Nuts and Boiled Eggs
Friday, February 1 • Dinner: Oven Baked Fried Chicken(GF Option), Leftover Herb Potatoes and Buttermilk Biscuits w/ Honey Butter • Lunch: BLAT (Bacon, Lettuce, Avocado & Tomato) Sandwiches and Fresh Melon • Breakfast: Open Face Waffle Sandwich and Fruit Smoothie(GF)
Saturday, February 2 • Dinner: Potato Corn Chowder(GF), Garden Salad w/Balsamic Vinaigrette(GF) and Sourdough Rolls w/Butter • Dessert: Pumpkin Swirl Bars(GF) • Lunch: Turkey & Apple Quesadillas and Pear Slices • Breakfast: Egg & Cheese Biscuit Sandwich and Fruit Smoothie(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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