Senior Menus: March 21-25
Senior Menus for the week of Monday, March 21 through Friday, March 25:
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: Pork ribs, baked beans, coleslaw, beets, whole wheat bread, pineapple coconut ambrosia.
Tuesday: Chicken fried steak, roasted red potatoes, zucchini and carrots, whole wheat bread, citrus salad.
Wednesday: Oven fried chicken, mashed potatoes, California vegetables, glazed beets, roll, mandarin oranges.
Thursday: Home-style meatloaf, mashed potatoes, succotash, pea and cucumber salad, biscuits, pineapple.
Friday: Lemon pepper fish, peas and carrots, spinach salad (dining room), coleslaw (home delivery), rice pilaf, roll, strawberries.
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: Ham fettuccine bake, garden salad, salad bar, mixed vegetables, baked beans, fresh fruit, granola bar.
Tuesday: Stuffed pepper casserole, warm tortilla, soup/salad bar, California vegetables, tater tots, fruit ‘n pudding.
Wednesday: Broccoli mushroom bubble bake, salad bar, cheesy potatoes, green beans, mandarin orange salad, cookie.
Thursday: Meatloaf with gravy, fruit salad, soup/salad bar, mashed potatoes, steamed vegetables, cake with ice cream.
Friday: Closed for Good Friday
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: Pork chops, mushroom gravy, roasted red potato, buttery broccoli, applesauce cake, peaches.
Tuesday: Beef tacos, cheese enchiladas, chips with fresh salsa, lettuce and tomatoes, Spanish rice, Tres Leches cake.
Wednesday: Oven fried chicken, parsley potatoes, California blend veggies, pickled beets, whole wheat rolls, orange pudding.
Thursday: Cabbage rolls, stewed tomatoes, succotash, whole wheat roll, pineapple.
Friday: Honey glazed ham, potato au gratin, asparagus, baby carrots with honey, croissants, carrot cake.