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Sun, Feb. 23

Senior Menus for the week of Monday, Feb. 13, to Friday, Feb. 17

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: Beef peppered steak with green peppers over rice, black beans and corn, peas and carrots, bread, fresh orange.

Tuesday: Valentine’s Day: Chicken cordon bleu, roasted potato, seasoned asparagus, roll, honey glazed apple, pear cobbler.

Wednesday: Meatloaf, mashed potatoes and gravy, mixed vegetables, pasta salad, bread, banana pudding.

Thursday: Spaghetti with meatballs, Italian vegetables, garden salad, garlic bread, pineapple and mandarin medley.

Friday: Pork loin roast, scalloped potato, peas, fiesta bean salad, bread, peach cobbler.

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: Cheeseburgers with lettuce and tomato on bun, steak fries, vegetable medley, cupcake.

Tuesday: Glazed baked ham, garden salad, mashed potatoes and gravy, green beans, dinner roll, fruit pie with ice cream

Wednesday: Tuna salad on croissant with lettuce and tomato, salad bar,chips, mandarin orange, Jello and cookie.

Thursday: Hawaiian chicken over rice, salad bar, pea and cheese salad, roasted red potatoes, sweet glazed carrots.

Friday: Buffet Day.

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 ham with Hawaiian sweet pineapple, pepper and onion sauce, steamed rice with Italian blend vegetables, peach cobbler.

Tuesday: Valentine Lunch: Chicken cordon bleu, parmesan cream, twice baked potato, glazed carrots, lemon asparagus, wheat roll and butter, death-by-chocolate cake.

Wednesday: Swedish meatballs in sour cream gravy on egg noodles, Cal blend vegetables, green beans with bacon, wheat bread, strawberries, banana bread.

Thursday: Roast beef sandwich with gravy and mashed potato, stewed tomatoes, peas and onions, fruit Jell-O.

Friday: Buffet Friday featuring roast turkey, mashed potatoes and gravy, vegetables, stuffing, assorted pastries and pie.

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