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Bi-Weekly Meal Plan for Sept 30–October 13

Welcome to The Better Mom’s bi-weekly meal planning schedule! Slow-Cooker-Salsa-Chicken-2

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 57aNew Meal Plan 57b

Recipe Links for Week of September 30: (GF)=Grain-free/Gluten-free
 (Gluten-free)=Gluten-free, but not grain-free

Monday, Sept 30 • Dinner: Crockpot Salsa Chicken(GF) with Basmati Rice • 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, Oct 1 • Dinner: Grilled Apricot-Balsamic Steak(GF), Crockpot Baked Potatoes(GF) and Garden Salad w/Ranch Dressing(GF) • Lunch: Nut Butter & Banana Wraps and Apple Slices • Breakfast: Eggs Over Easy and Leftover Pumpkin Pie Muffins(GF)

Wednesday, Oct 2 • Dinner: Taco Salad(Gluten-Free) with Guacamole(GF), Sour Cream and Garden Fresh Salsa(GF) • Lunch: Philly Steak Wraps and Raw Veggies w/Ranch Dip(GF) • Breakfast: Cranberry Mango Oatmeal Porridge(Gluten-Free) and Boiled Eggs

Thursday, Oct 3 • Dinner: Sweet & Spicy Crockpot Chicken(GF), Basmati Rice and Steamed Broccoli • Lunch: Leftover Taco Salad and Fruit & Nut Bar(GF) • Breakfast:  Greek Yogurt Banana Splits(GF) and Scrambled Eggs

Friday, Oct 4 • Dinner: Hearty Minestrone Soup, Mesclun Salad w/Balsamic Vinaigrette(GF) and Rolls w/Butter • Dessert: Decadent Fudge Brownies(GF) • Lunch: Leftover Sweet & Spicy Crockpot Chicken(GF) and Rice • Breakfast: Bagel Egg & Cheese Sandwich and Fresh Berries w/Vanilla Yogurt(GF)

Saturday, Oct 5 • Dinner: Oven Baked Fish Fillets(GF Option) and Wild Rice w/Steamed Broccoli • Lunch: Leftover Minestrone Soup, Salad & Rolls • Breakfast: Berry Breakfast Cobbler(GF) and Scrambled Eggs

Sunday, Oct 6 • Dinner: Crockpot Pork Carnitas(GF), Homemade Tortillas, Basmati Rice and Guacamole(GF), Sour Cream and Garden Fresh Salsa(GF) • Lunch: Grilled Cheese & Tomato Sandwiches and Crockpot Applesauce(GF) • Breakfast: Toad-n-the-Hole, Nitrate-Free Bacon and Fruit Smoothie(GF)

Recipe Links for Week of October 7: (GF)=Grain-free/Gluten-free
 (Gluten-free)=Gluten-free, but not grain-free

Monday, Oct 7 • Dinner: Turkey-Veggie Crockpot Chili(GF) w/Basmati Rice and Cornbread • Lunch: BLAT (Bacon, Lettuce, Avocado & Tomato) Sandwiches and Fresh Berries • Breakfast: Mixed Berry Muffins(GF) and Scrambled Eggs

Tuesday, Oct 8 • Dinner: Pork Enchilada Casserole with Guacamole(GF), Sour Cream and Garden Fresh Salsa(GF) • Lunch: Leftover Turkey-Veggie Crockpot Chili(GF), Rice and Cornbread • Breakfast: Leftover Mixed Berry Muffins(GF) and Boiled Eggs

Wednesday, Oct 9 • Dinner: Turkey Cutlets w/Pan Gravy, Mashed Potatoes & Green Beans • Lunch: Avocado & Cheese Sandwiches and Honey-Lime Fruit Salad(GF) • Breakfast: Honey-Cream & Berries Oatmeal(Gluten-Free Option) and Boiled Eggs

Thursday, Oct 10 • Dinner: Chili Dogs, Healthier Fries(GF) and Leftover Honey-Lime Fruit Salad(GF) • Lunch: Tuna Salad(GF) w/Grain-Free Crackers(GF) and Apple Slices • Breakfast: Homemade Granola(Gluten-Free Option) w/Fresh Berries & Almond Milk

Friday, Oct 11 • Dinner: Shepherd's Pie(GF), Garden Salad w/Ranch Dressing(GF) and Rolls w/Butter • Dessert: Cinnamon Crumb Cupcakes • Lunch: Carrot-Cheddar(GF) Sandwiches and Pineapple Slices • Breakfast: Veggie Egg Scramble and Toast w/Butter

Saturday, Oct 12 • Dinner: Slow-Cooker Tuscan Kale & White Bean Soup, Mesclun Salad w/Raw Honey Mustard Dressing(GF) and Rolls w/Butter • Lunch: Insalata Caprese Sandwiches and Apple Slices • Breakfast: French Toast(Gluten-Free), Fried Apples(GF) and Nitrate-Free Bacon

Sunday, Oct 13 • Dinner: Crockpot Veggie Roast and Garden Salad w/Ranch Dressing • Lunch: Leftover Kale & White Bean Soup(GF) and Salad • 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

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