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 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 May 13:(GF)=Grain-free/Gluten-free (Gluten-free)=Gluten-free, but not grain-free

Monday, May 13 • Dinner: Chicken Parmesan(GF Option) w/Marinara Pasta and Garden Salad w/Balsamic Vinaigrette(GF) • Lunch: Greek Hummus Dip w/Raw Veggie Kabobs & Grain-Free Crackers(GF) and Apple Slices • Breakfast: Cinnamon Streusel Muffins(GF) and Eggs Over Easy

Tuesday, May 14 • Dinner: Grilled Veggie Quesadilla Sandwiches w/Guacamole(GF), Lacto-Ferm Salsa(GF) and Cultured Sour Cream • Lunch: Strawberry Cream Cheese Roll-Ups and Raw Veggies w/Ranch Dip(GF) • Breakfast: Scrambled Eggs and Leftover Cinnamon Streusel Muffins(GF)

Wednesday, May 15 • Dinner: Turkey Joes(GF), Apple-Carrot Coleslaw(GF) and Cultured Pickles • Lunch: Leftover Veggie Quesadillas • Breakfast: Power Protein Oatmeal w/Berries & Walnuts

Thursday, May 16 • Dinner: Hawaiian Chicken(GF), Wild Rice & Asparagus and Sourdough Rolls • Lunch: Leftover Turkey Joes(GF) and Coleslaw(GF) • Breakfast: Homemade Granola(Gluten-Free Option) w/Dried Fruit, Nuts & Almond Milk

Friday, May 17 • Dinner: Italian Sausage & Bean Soup(GF), Mesclun Salad w/Raw Honey Mustard Dressing(GF) and Sourdough Rolls w/Butter • Lunch: Hawaiian Chicken(GF) Subs and Raw Veggies w/Ranch Dip(GF) • Breakfast: Fruit & Yogurt Parfait and Boiled Eggs

Saturday, May 18 • Dinner: Pesto Pasta(Gluten-Free Option) w/Sliced Nitrate-Free Sweet Italian Sausage and Mesclun Salad w/Ranch Dressing(GF) • Dessert: Almond Joy Ice Cream(GF) • Lunch: Leftover Italian Sausage & Bean Soup(GF) and Rolls w/Butter • Breakfast: Veggie & Cheese Mini Omeletes(GF) and Toast w/Butter

Sunday, May 19 • Dinner: Grilled Shrimp & Veggie Kebobs(GF) and Saffron Rice(Gluten-Free) • Lunch: Parmesan Chicken Fingers(GF Option) and Raw Veggies w/Ranch Dip(GF) • Breakfast: Leftover Veggie & Cheese Mini Omeletes(GF) and Buttermilk Biscuits w/Jam

Recipe Links for Week of May 20:(GF)=Grain-free/Gluten-free (Gluten-free)=Gluten-free, but not grain-free

Monday, May 20 • Dinner: Turkey Cutlets w/Pan Gravy, Mashed Potatoes and Green Beans • Lunch: Tuna Salad(GF) w/Grain-Free Crackers(GF) and Fruit Salad • Breakfast: Banana Nut Bread, Poached Eggs and Homemade Applesauce(GF)

Tuesday, May 21 • Dinner: Grilled Herb Chicken(GF), Wild Rice and Steamed Asparagus • Lunch: Turkey, Spinach & Raw Cheese Wraps and Fruit Salad • Breakfast: Leftover Banana Bread, Scrambled Eggs and Homemade Applesauce(GF)

Wednesday, May 22 • Dinner: Coconut Pancakes w/Berries(GF), Scrambled Eggs and Nitrate-Free Bacon • Lunch: Chicken Salad(GF) Sandwiches and Clementines • Breakfast: Cheesy-Basil Eggs(GF), Toast w/Butter and Fruit Smoothie(GF)

Thursday, May 23 • Dinner: Crockpot Stuffed Pepper w/Ground Turkey(GF) and Leftover Mashed Potatoes • Lunch: BLAT (Bacon, Lettuce, Avocado & Tomato) Wraps and Fresh Berries • Breakfast: Nut Butter & Jam Pancakes(GF Option) and Banana Slices

Friday, May 24 • Dinner: Strawberry-Feta Salad(GF) w/Leftover Herb Grilled Chicken • Sourdough Rolls w/Butter • Lunch: Nut Butter, Banana & Raw Honey Wrap and Vanilla Yogurt(GF) w/Berries • Breakfast: Honey-Cream & Berries Oatmeal(Gluten-Free Option) and Boiled Eggs

Saturday, May 25 • Dinner: Personal Veggie Pizzas and Caesar Salad(GF) • Dessert: Fudgy Brownies(GF) • Lunch: Carrot-Cheddar(GF) Sandwiches and Pineapple Slices • Breakfast: Vanilla Yogurt(GF) w/Mixed Berries, Granola & Nuts and Boiled Eggs

Sunday, May 26 • Dinner: Grilled Fish w/Pineapple-Mango Salsa(GF), Wild Rice and Grilled Asparagus • Lunch: Avocado Egg Salad(GF) Sandwiches and Cucumber-Tomato Salad(GF) • Breakfast: Breakfast Tostada Buffet(GF Option) 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