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Senior Menus for the week of Monday, Feb. 27 to Friday, March 3

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: Turkey tetrazzini, noodles, peas and carrots, broccoli and cauliflower, beets, citrus salad, soup du jour.

Tuesday: New Orleans style chicken, red beans and rice, stewed tomatoes, peppers and onions, spinach salad, biscuit, strawberries, Mardi Gras cake.

Wednesday: Chicken bowtie pasta primavera with peppers, zucchini and yellow squash.

Thursday: French onion Salisbury steak, mushroom gravy, mashed potatoes, green beans, spinach salad, bread, peaches.

Friday: Baked ham, scalloped potatoes, lima beans, three bean salad, bread, apricots, soup du jour.

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: Chicken fried steak on toasted bun, cheesy tator tots, peas and onions, fruit salad.

Tuesday: Sloppy Joe on toasted bun, garden salad, French fries, baked beans, fruity Jello, devine cookie.

Wednesday: TBA

Thursday: TBA

Friday: TBA

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 Monday: Homemade meatloaf, whipped potatoes, beef gravy, peas and carrots, cauliflower, wheat roll, fruit salad.

Tuesday: Mardi Gras: Sausage gumbo, red beans and rice, corn spoonbread, green beans, fresh beignets with chocolate sauce.

Wednesday: Chicken in Dijon gravy, egg noodles, zucchini and squash, carrots, garlic toast, fruit salad.

Thursday: French dip sandwich with au jus, potato wedges, broccoli salad, tangerine pudding.

Friday: Baked ham, potatoes O’Brian, coleslaw, lima beans and tomato, wheat bread and butter, peach and raisin bread pudding..


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