Originally Published: June 3, 2016 5:58 a.m.
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: Barbecue pork sandwich, tater barrels, baked beans, coleslaw (dining room) glazed beets (home delivery), whole wheat bun, melon medley.
Tuesday: Swiss steak, baked potatoes, California blend vegetables, southwest radish cobb, whole wheat bread, apricots.
Wednesday: chicken and shrimp jambalaya, rice, parmesan cauliflower, spiced peaches.
Thursday: Chicken parmesan, marinara sauce with noodles, squash medley, green salad (dining room), tomato and cucumber salad (home delivery) garlic bread, nectarines.
Friday: Lemon chicken, California veggies, three-bean salad, wild rice, whole wheat bread, pears and berries, pudding.
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: Chili cheese dogs, cheesy tater tots, mixed vegetables, garden salad, salad bar, lemon bars.
Tuesday: Ham and beans, green beans, salad bar, cornbread, butter, cookie, pink freezes (in-house).
Wednesday: Buffet, salad bar, fresh fruit.
Thursday: Taco salad, guacamole/sour cream/salsa/lettuce/tomato, refried beans with cheese, steamed squash, salad bar, banana pudding with whip topping.
Friday: Fish and chips, coleslaw, salad bar, vegetable medley, creamy strawberry dessert.
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: Meatloaf, mashed potatoes, green beans, baby carrots, whole wheat roll, melon wedges.
Tuesday: Chicken parmesan, alfredo sauce over fettuccini, squash garlic grill, green salad, garlic toast, orange pudding.
Wednesday: Swiss steak with onion, peppers, mushroom and tomatoes, baked potatoes, carrot, broccoli, cauliflower blend, ice cream.
Thursday: Bacon and sausage, potatoes O’Brian, French toast pudding with syrup, cheesy scramble, berry bow.
Friday: Stuffed flounder with butter, lemon, broccoli and parmesan rice pilaf, peas and pearl onion, applesauce cake with fruit topping.