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Wed, June 19

Senior Menus: Week of May 1

Senior Menus for the week of Monday, May 1, to Friday, May 5:

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: Chicken bowtie pasta primavera with peppers, zucchini, yellow squash, glazed carrots, garlic bread, peaches.

Tuesday: Beef stir fry, oriental vegetables, steamed cabbage, fried brown rice, Mandarin oranges.

Wednesday: Pork roast sandwich, scallop potatoes, Italian green beans, carrot raisin salad, bun, mixed berry salad.

Thursday: Oven fried chicken, mashed potatoes, peas, spinach salad, bread, strawberries, banana pudding.

Friday: “Cinco de Mayo,” fish tacos, Spanish rice, Mexicali corn with red peppers, cabbage salad, corn tortillas, fruit salad.

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: Grilled cheese with tomato, French fries, steamed veggies, cookie, ice cream.

Tuesday: Sloppy Joes on toasted bun, baked beans with cheese, vegetable medley, fruit passion.

Wednesday: Tuna casserole with peas and carrots, stewed tomatoes, fruit salad.

Thursday: Malibu chicken in mushroom sauce over rice, steamed vegetables, fruit cobbler with ice cream.

Friday: Green chili pork enchiladas, lettuce, onions and tomatoes, Mexicali corn, black beans and rice, fruity vanilla pudding.

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: Spaghetti with meatballs or sausage, zucchini and peppers, sweet carrots, garlic toast, peaches and cream.

Tuesday: Hot beef sandwich, mashed potatoes and gravy, vegetable blend, buttered cabbage, wheat bread, Mandarin orange, pudding.

Wednesday: Roast port, bourbon braised onion, baked beans, carrot raisin salad, wheat bread, berry cream muffin.

Thursday: Fried chicken, mac and cheese, beets with purple onion, broccoli, cornbread, banana date bread.

Friday: “Cinco de Mayo” Beef posole, beef tacos, cheese enchilada, Mexicali corn, fiesta beans, cabbage slaw, tres leches cake.


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