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Trusted local news leader for Prescott area communities since 1882
12:23 PM Tue, Nov. 20th

Senior Menus for the week of Monday, Feb. 12 to Friday, Feb. 16

Prescott Meals-on-Wheels serves from 11:15 a.m. to 12:45 p.m. at 1280 E. Rosser St., Prescott; 445-7630. Menus subject to change.

Monday: Minestrone soup, grilled cheese, Italian slaw, bread, berry cobbler and orange.

Tuesday: Blackened beef with bell peppers and onions, dirty rice, stewed tomatoes and lima beans, oranges and strawberry shortcake.

Wednesday: Chicken cordon bleu, mashed potatoes, roasted Brussel sprouts, bread and peach/raspberry cobbler.

Thursday: Chili, baked potato, green beans, Caesar salad, bread and pineapples.

Friday: Teriyaki cashew chicken, Oriental vegetables, brown rice, egg roll, Oriental slaw and mandarin oranges.

Prescott Valley Senior Nutrition Program serves from 11 a.m. to 12:30 p.m. Monday through Friday at 9360 E. Manzanita Circle, Prescott Valley; 772-3337, Menus subject to change.

Monday: Ham, bean and potato casserole, green beans, cornbread and fruit compote.

Tuesday: Chili size garden salad, cheesy tater tots, spiced apples and cookie.

Wednesday: Orange glazed chicken breast on rice, Oriental veggies, egg roll, tropical fruit salad and fortune cookie.

Thursday: Honey glazed ham on sage dressing, cranberry salad, mashed potatoes and gravy, sweet potato casserole, fruit topped angel cake and ice cream.

Friday: Beer battered cod, coleslaw, mac and cheese, green beans and peaches and cream.

Chino Valley Senior Center Nutrition Program, 1021 W. Butterfield 636-9114 serves from 11:30 a.m. – 12:30 p.m. Monday through Thursday. Menus subject to change.

Monday: Chicken fried steak, mashed potatoes, country gravy, steamed cabbage with bacon, rolls and chocolate cookies.

Tuesday: Honey baked ham, lima beans with tomatoes, beets, cornbread and honey butter and oranges.

Wednesday: Stuffed chicken breast, baked potato with sour cream and chives, lemon Brussels sprouts, honey carrots, croissants and butter and assorted desserts.

Thursday: Hot beef sandwich on bread with gravy whipped potatoes, succotash with tomato and peach pastries.

Friday: Shepherd’s pie, mashed potatoes, peas and carrots, bread and butter and berry cobbler.