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Sun, Sept. 22

Senior Menus: Week of May 15 - 19

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: Old fashioned pot roast with roasted potatoes, carrots and onions, green beans, biscuit, fruit salad.

Tuesday: Pork loin chops, scalloped potatoes, mixed vegetables, radish tomato salad, WG roll, apricots, pudding.

Wednesday: Beef brisket, macaroni and cheese, green beans, tossed salad, roll, strawberries.

Thursday: Fiesta lime chicken, stewed tomatoes, wild rice with red beans, seasoned carrots, roll, pears/berries, Jell-O.

Friday: Beef tips over rice, green beans, carrots, potato salad, bread, mandarin oranges.

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: Red stew with croutons, salad bar, sweet corn, apple cobbler with ice cream.

Tuesday: Grilled cheese with bacon and tomato, salad bar, sweet potato frees, steamed veggies, cupcake.

Wednesday: Tamale casserole with lettuce, tomato, and sour cream, salad bar, refried beans with cheese, cherry cheese cobbler.

Thursday: Roast beef with gravy, salad bar, homestead salad, mashed potatoes, vegetable medley, dinner roll, birthday cake with ice cream.

Friday: Pork egg rolls, coleslaw, salad bar, sweet and sour lo mein noodles, green beans, fortune cookie, dream cycle dessert.

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: Old fashioned pot roast with roasted potatoes, carrots and onions, succotash, WG biscuit, fruit salad.

Tuesday: Chicken Dijon with mushrooms, twice baked potato, squash grill, tomato salad, peachy bread pudding.

Wednesday: Hungarian goulash, mashed potato, green beans, mixed green salad, wheat bread, strawberries and cream.

Thursday: Turkey dinner, sage stuffing, mashed potatoes and gravy, veggie blend, wheat roll, berry Jell-O.

Friday: Stuffed tilapia with broccoli, lemon, parmesan and butter, mushroom risotto, greens and bacon, wheat bread, orange pudding.

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