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.) Recipe Links for Week of October 28:(GF)=Grain-free/Gluten-free (Gluten-free)=Gluten-free, but not grain-free
Monday, Oct 28 • Dinner: Grilled Herb Turkey Breasts(GF), Baked Sweet Potatoes and Green Beans • Lunch: Greek Hummus Wraps w/Feta, Lettuce & Tomato and Fruit & Nut Bar(GF) • Breakfast: Apple Pie Muffins(GF), Eggs Over Easy and Fruit Smoothie(GF)
Tuesday, Oct 29 • Dinner: Fish Tacos(Gluten-Free) w/Guacamole(GF), Pico de Gallo(GF) and Coconut Rice(Gluten-Free) • Lunch: Turkey Dunkers "Lunchable" and Apple Slices • Breakfast: Leftover Apple Pie Muffins(GF) and Scrambled Eggs
Wednesday, Oct 30 • Dinner: Grilled Pineapple Chicken(GF) and Leftover Coconut Rice • Lunch: Leftover Greek Hummus w/Crackers and Fresh Veggies • Breakfast: Greek Yogurt Fruit Parfaits and Scrambled Eggs
Thursday, Oct 31 • Breakfast for Dinner: Breakfast Tostada Buffet(GF Option) w/Guacamole(GF), Sour Cream and Garden Fresh Salsa(GF) • Lunch: Apricot-Apple Chicken Salad(GF), Carrots and Cherry-Choco Chip Bar(GF) • Breakfast: Homemade Granola(Gluten-Free Option) w/Berries & Almond Milk
Friday, Nov 1 • Dinner: Veggie Stirfry(Gluten-Free) w/Leftover Grilled Chicken • Lunch: Carrot-Cheddar(GF) Sandwiches and Pineapple Slices • Breakfast: Healthier Cinnamon Toast, Scrambled Eggs and Pear Slices
Saturday, Nov 2 • Dinner: Potato Corn Chowder(GF), Garden Salad w/Balsamic Vinaigrette(GF) and Sourdough Rolls w/Butter • Lunch: Leftover Veggie Stirfry(Gluten-Free) • Breakfast: Apple Pie Breakfast Porridge(Gluten-Free)
Sunday, Nov 3 • Dinner: Butternut Squash Chicken and Wild Rice(GF) • Dessert: Apple Crumb Pie • Lunch: Leftover Potato Corn Chowder(GF), Salad and Rolls w/Butter • Breakfast: Almond Flour Pancakes(GF), NF Bacon and Fresh Berries
Recipe Links for Week of November 4:(GF)=Grain-free/Gluten-free (Gluten-free)=Gluten-free, but not grain-free
Monday, Nov 4 • Dinner: Oven BBQ Chicken(GF), Apple-Carrot Coleslaw(GF) and Garden Herb Biscuits(GF) • Lunch: Tuna Salad(GF) Sandwich, Apple Slices and Apricot-Almond Bar(GF) • Breakfast: Nut Butter & Jam Pancakes(GF) and Fruit Smoothie(GF)
Tuesday, Nov 5 • Dinner: Homemade Fish Sticks(GF Option), Leftover Coleslaw and Sweet Potato Fries(GF) • Lunch: BBQ Chicken Sandwiches and Cultured Pickles • Breakfast: Cranberry Mango Oatmeal Porridge and Boiled Eggs
Wednesday, Nov 6 • Breakfast for Dinner: Whole Grain Blender Waffles, Nitrate-Free Bacon, Cheesy-Basil Eggs(GF) and Mixed Berries • Lunch: Nut Butter, Banana & Raw Honey Wrap and Vanilla Yogurt(GF) w/Homemade Granola • Breakfast: Pineapple-Coconut Muffins(GF) and Boiled Eggs
Thursday, Nov 7 • Dinner: Spaghetti w/Turkey Meatballs(GF Option) and Caesar Salad(GF) • Lunch: Avocado Egg Salad(GF) Sandwiches and Cultured Pickles • Breakfast: Scrambled Eggs w/Veggies and Leftover Pineapple-Coconut Muffins(GF)
Friday, Nov 8 • Dinner: Stone Soup(GF), Garden Salad w/Ranch Dressing(GF) and Sourdough Rolls w/Butter • Lunch: Leftover Spaghetti and Raw Veggies w/Ranch Dip(GF) • Breakfast: Open Face Waffle Sandwich and Banana Slices
Saturday, Nov 9 • Dinner: One-Pot Chicken & Potatoes(GF) and Garden Salad w/Raw Honey Mustard Dressing(GF) • Dessert: GF Pineapple Upside Down Cake • Lunch: Leftover Stone Soup(GF), Salad & Rolls w/Butter • Breakfast: Veggie Egg Scramble and Toast w/Butter
Sunday, Nov 10 • Dinner: Sourdough Turkey Meatball Subs and Garden Salad w/Raw Honey Mustard Dressing(GF) • Lunch: Leftover One-Pot Chicken & Potatoes(GF) and Honey-Lime Fruit Salad(GF) • Breakfast: Savory Baked Eggs(GF), Garlic Toast 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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