Pork Tenderloin Week

This week's Gluten Free Menu:
Sunday - Rosemary-Apple Pork Tenderloin  served with Green beans
Monday - Chicken Nuggets, Sweet Potato Wedges, Broccoli
Tuesday - Thai Chicken Curry
Wednesday -Slow Cooker Pulled Pork Tenderloin GF Sandwiches,  Arugula Persimmons Pear Salad
Thursday -  White Bean, Kale, and Sage Soup with Socca Bread
Friday - Slow Cooker Pulled Pork Tenderloin Tacos

I happened to buy a very large amount of Pork Tenderloin so  I planned this week's menu to use it.  Sunday's meal is Rosemary-Apple Pork Tenderloin.  I cut the meat into three rolls and placed two of them in the freezer so that I could use them later.  Chicken Nuggets, Sweet Potatoes and Broccoli is on the menu for Monday.  This one is easy for me since it is something that I cook often.  Thai Chicken Curry is another staple in our house.  It's really easy and a great way to use leftover chicken to make a very quick meal.  On Wednesday I'm going to take out the crock pot and make pork tenderloin pulled pork for gluten-free sandwiches.   I am also going to make a salad with Persimmons because that is the theme for the Gluten-Free Menu Swap this week hosted by Heather at Celiac Family.  Persimmons is a not something I usually use to cook so I'm going to try a Arugula Persimmons Pear Salad.  On Thursday I am going to make a meatless meal and I'm going to try some recipes from Weeknight Gluten-Free by Kristine Kidd.  White Bean, Kale and Sage Soup and a type of chickpea bread called Socca is on the menu.  The Socca Bread is new to me so I'm excited to try it.   On Friday we're having Pulled Pork Tacos with the leftover pulled pork from Wednesday.  Easy and fun!