Originally Published: June 17, 2016 5:55 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: Beef peppered steak with green peppers over rice, succotash, green salad (dining room), carrot raisin salad (home delivery), noodles, whole wheat bread, strawberries.
Tuesday: Roast pork chops, red potatoes, California blend vegetables, whole wheat roll, applesauce.
Wednesday: Spaghetti and meatballs, squash medley, garden salad (dining room), beets (home delivery), garlic bread, grapes, cake.
Thursday: Chicken marsala, stewed tomatoes and peppers, zucchini medley, rice with basil, whole wheat bread, peaches.
Friday: French onion Salisbury steak, mashed potatoes, gravy, peas and carrots, mixed greens (dining room), cottage cheese (home delivery), whole wheat roll, mandarin oranges, 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: Bacon cheddar burgers/toasted bun, lettuce/tomato, waffle fries, baked beans, salad bar, cherry cheese cake.
Tuesday: Oven-fried parmesan chicken, glazed carrots, green beans, salad bar, cookie, sherbet (in-house).
Wednesday: Grilled cheese-rye, tomato soup bake, spinach supreme, garden salad, salad bar, fruit crunch, ice cream (in-house).
Thursday: Cranberry pork roast, mashed potatoes/gravy, vegetable medley, garden salad, salad bar, dinner roll/butter fruit pretzel dessert.
Friday: Lemon pepper fish, broccoli-cheese sauce, roasted potatoes, salad bar, chocolate pudding with 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: Grilled steak, sautéed onions, baked potato with sour cream, green beans with bacon, root beer floats.
Tuesday: Pork chops, rich brown gravy, roasted red potato, Brussels sprouts, wheat roll and butter, strawberry shortcake.
Wednesday: Spaghetti and meatballs, squash grill, peas, garden salad, wheat garlic toast, melon wedges.
Thursday: Liver and onions, whipped potatoes and gravy, Italian blend veggies, wheat roll and butter, chocolate cake.
Friday: chicken cacciatore over pasta, zucchini, honey carrots, fresh rolls, sherbet and cookie.