Senior Menus for the week of Monday, March 13, to Friday, March 17
Senior Menus for the week of Monday, March 13, to Friday, March 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: Chicken Cacciatore with tomatoes, peppers, zucchini, red beans and rice, garlic bread, fruit salad, pudding, soup du jour.
Tuesday: Pot roast, mashed potatoes, green beans, kidney bean salad, biscuit, orange.
Wednesday: Country herb chicken, macaroni and cheese, asparagus, mixed green salad, corn bread, peaches, soup du jour.
Thursday: Spaghetti with meatballs, squash medley, spinach salad, garlic bread, strawberries, cake.
Friday: St. Patrick’s Day: Corned beef and cabbage, boiled red potatoes, carrots, bread, fruit salad, 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: BBQ Pork, fruit salad, salad bar, roasted potatoes, steamed veggies, cookie ice cream.
Tuesday: Fish stick with tartar sauce, garden salad, salad bar, mac and cheese, baked beans, fruity Jello with whipped topping.
Wednesday: All beef chili cheese dogs, salad bar, steak fries, vegetable medley, applesauce and berries.
Thursday: Baked teriyaki chicken breast with sauce over rice, cucumber/tomato salad, salad bar, roasted asparagus, warm spice peaches, birthday cake, ice cream.
Friday: Corned beef and cabbage, garden salad, salad bar, red potatoes, green beans, dinner roll, lime Jello with pears.
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, beef gravy, rustic mash, broccoli bake, peas, wheat bread and butter, apples and cookies.
Tuesday: Chicken tenders in country gravy, sage stuffing, winter blend veggies, berry muffins.
Wednesday: Old fashioned pot roast with potatoes, carrots, onions and cabbage, green beans, wheat bread, peaches-n-cream.
Thursday: Spaghetti and meatballs, squash mix, spinach onion bake, garlic bread, strawberry whip, pastries.
Friday: St. Patrick’s Day: Corned beef and cabbage, boiled red potatoes, carrots, Irish soad bread, fruit salad, pistachio pudding.