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 Feb 18: (GF)=Grain-free/Gluten-free  (Gluten-free)=Gluten-free, but not grain-free

New Recipes (not featured here before) are now called out for easier reference!

Monday, February 18 • Dinner: New-Lemon Caper Chicken w/Wild Rice and Green Beans • Lunch: Pizza Bagels “Lunchable” and Raw Veggies w/Ranch Dip(GF) • Breakfast: Pumpkin Pie Muffins(GF), Boiled Eggs and Fruit Smoothie(GF)

Tuesday, February 19 • Dinner: Veggie Penne Sauté(Gluten-Free Option) and Spinach Salad w/Raw Honey Mustard Dressing(GF) • Lunch: Avocado Egg Salad(GF) Sandwiches and Cultured Pickles • Breakfast: New-Honey-Cream & Berries Oatmeal(Gluten-Free Option)

Wednesday, February 20 • Breakfast for Dinner: Blueberry Coconut Flour Pancakes(GF), Veggie Egg Scramble and Nitrate-Free Bacon • Lunch: Leftover Veggie Penne Sauté and Salad • Breakfast: Fruit-on-the-Bottom Yogurt(GF) w/Jumbleberry Jam(GF) and Leftover Pumpkin Pie Muffins(GF)

Thursday, February 21 • Dinner: Grilled Sweet Italian Sausage, Garden Salad and Fully-Loaded Baked Potatoes with Cultured Sour Cream, Chives & Raw Cheese • Lunch: BLAT (Bacon, Lettuce, Avocado & Tomato) Wraps and Vanilla Yogurt(GF) w/Berries • Breakfast: Leftover Blueberry Coconut Flour Pancakes(GF) and Fruit Smoothie(GF)

Friday, February 22 • Dinner: New-Made with Love Chicken Noodle Soup, Sourdough Rolls w/Butter and Garden Salad w/Balsamic Vinaigrette(GF) • Lunch: Carrot-Cheddar Sandwiches(GF Option) and Pineapple Slices • Breakfast: Apple Pie Breakfast Porridge(Gluten-Free) and Boiled Eggs

Saturday, February 23 • Dinner: New-Grilled Fish Tacos w/Organic Corn Salsa (Gluten-Free Option), Crockpot Pinto Beans(GF) and Guacamole(GF), Lacto-Ferm Salsa(GF) and Cultured Sour Cream • Dessert: New-Chocolate-Vanilla Custard Cups(GF) • Lunch: Pesto Pasta w/Leftover Italian Sausage • Breakfast: Soaked Banana Nut Bread, Poached Eggs and Crockpot Applesauce(GF)

Sunday, February 24 • Dinner: Turkey-Veggie Meatloaf, Mashed Potatoes and Green Beans • Lunch: Leftover Chicken Noodle Soup, Salad & Rolls w/Butter • Breakfast: New-Fried Apples(GF), Leftover Banana Bread and Scrambled Eggs

Recipe Links for Week of February 25: (GF)=Grain-free/Gluten-free  (Gluten-free)=Gluten-free, but not grain-free

New Recipes (not featured here before) are now called out for easier reference!

Monday, February 25 • Dinner: Fettuccine Alfredo w/Balsamic Grilled Chicken and Spinach Salad w/Raw Honey Mustard Dressing(GF) • Lunch: Turkey, Spinach & Raw Cheese Sandwiches and Fruit Salad • Breakfast: Pineapple-Coconut Muffins(GF) and Eggs Over Easy

Tuesday, February 26 • Dinner: Personal Veggie Pizzas and Caesar Salad • Lunch: Chicken Salad(GF) and Clementines • Breakfast: New-Cinnamon-Maple Crunch Oatmeal(Gluten-Free Option) and Boiled Eggs

Wednesday, February 27 • Dinner: Turkey Joes(GF), Apple-Carrot Coleslaw(GF) and Cultured Pickles • Lunch: Strawberry Cream Cheese Roll-Ups and Raw Veggies w/Ranch Dip(GF) • Breakfast: Whole Grain Bagel w/Cultured Cream Cheese, Boiled Eggs and Fruit Salad

Thursday, February 28 • Dinner: Grilled Chicken Quesadilla Sandwiches w/Guacamole(GF), Lacto-Ferm Salsa(GF) and Cultured Sour Cream • Lunch: Leftover Turkey Joes(GF) and Apple-Carrot Coleslaw(GF) • Breakfast: Homemade Granola(Gluten-Free Option) w/Dried Fruit, Nuts & Almond Milk

Friday, March 1 • Dinner: New-Savory Salmon Cakes, New-Sweet Potato Fries and Steamed Broccoli • Lunch: Greek Hummus Dip w/Raw Veggie Kabobs & Grain-Free Crackers(GF) and Apple Slices • Breakfast: Breakfast Burritos and Fruit Smoothie(GF)

Saturday, March 2 • Dinner: BBQ Chicken Sandwiches (simply place precooked shredded chicken in crockpot with your favorite BBQ sauce and cook on low 2-3 hours) and Caribbean Carrot Salad(GF) • Dessert: New-Favorite Fruit Crisp(GF) • Lunch: New-Grilled Turkey Reubens and Cultured Pickles • Breakfast: Toad-in-the-Hole(GF Option) and Vanilla Yogurt(GF) w/Berries

Sunday, March 3 • Dinner: Herb Roasted Chicken(GF) with Potatoes, Caribbean Carrot Salad(GF) and New-Buttermilk Biscuits w/Honey Butter(GF option) • Lunch: Tuna Salad(GF) Sandwiches and Apple Slices • Breakfast: French Toast, Nitrate-Free Bacon and Mixed Berries

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