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Senior Menus: Feb. 9-13

Courier file photo<br>
Chicken cordon blue is on the menu.

Courier file photo<br> Chicken cordon blue is on the menu.

Senior Menus for the week of Monday, Feb. 9 through Friday, Feb. 13:Prescott Meals-on-Wheels serves from 11:15 a.m. to 12:45 p.m. at 1280 E. Rosser Street, Prescott; 445-7630. Menus subject to change.Monday: Pulled-pork sandwich, baked beans, coleslaw, French fries, bun, Jell-O.Tuesday: Meatloaf with gravy, California veggies, mashed potatoes, radish cobb salad, glazed beets, whole grain bread, oranges.Wednesday: Unstuffed cabbage with stewed tomatoes, wild rice with red beans, seasoned carrots, whole grain roll, green salad, peaches.Thursday: Spaghetti and meatballs, Italian vegetables, spinach salad, whole grain garlic bread, pears with berries.Friday: Chicken cordon blue, baked potato, glazed carrots, seasoned asparagus, whole grain roll, strawberry shortcake.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, casapv.net. Menus subject to change.Monday: Biscuits and sausage gravy, salad bar, scrambled eggs with peppers and onions, hash brown potatoes, fruit cup.Tuesday: Spaghetti and meatballs, garden salad, salad bar, Italian vegetables, fruit crisp with ice cream.Wednesday: Tuna casserole, coleslaw, salad bar, stewed tomatoes, fruit compote with whipped topping.Thursday: Chicken potpie, garden salad, salad bar, glazed beets, spiced pears, chocolate mousse.Friday: Meatloaf, garden salad, salad bar, mashed potatoes and gravy, mixed vegetables, fruity Jell-O (home delivery) and cookie, ice cream sundae (in-house) with raspberry and whipped topping.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: Open-faced roast beef sandwich, mashed potatoes and gravy, peas and onions, fruit Jell-O.Tuesday: Fried chicken, macaroni salad, green beans with almonds, buttered corn, sherbet.Wednesday: Stuffed cabbage with stewed tomatoes, beans and rice, honeyed carrots, whole wheat roll, Waldorf salad, ice cream.Thursday: Spaghetti with meat sauce, Italian vegetables, spinach salad, garlic toast, berries on pound cake.Friday: Chicken cordon blue, baked potato with sour cream, mint and butter carrots, lemon asparagus, roll and butter, strawberry shortcake.
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