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Wed, Jan. 22

Senior Menus: Oct. 16-20

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: Rosemary chicken, sweet potatoes, lemon dill zucchini, citrus glazed beets, corn bread, and fruit medley.

Tuesday: Ham and cheese quiche, skillet red potatoes with peppers, stewed tomatoes and spinach, melon medley, and muffin.

Wednesday: Chicken and dumplings, succotash, spinach, mandarin oranges, and whole wheat bread.

Thursday: Swiss steak, mashed potatoes, veggie blend, peaches, cookie, and whole wheat bread.

Friday: Turkey sausage, red beans, stewed tomatoes, okra and peppers, steamed cabbage, walnut apple salad, whole wheat bread, and ice cream social.

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: Pork tenderloin on toasted bun, salad bar, sweet potato fries, vegetable medley, and mandarin oranges.

Tuesday: French toast with syrup, salad bar, scrambled eggs, hash browns with peppers and onion, and ambrosia.

Wednesday: Grilled Rueben on rye with cheese, salad bar, garden salad, roasted potatoes, warm fruit pie, and ice cream.

Thursday: Roasted turkey, homestead salad, salad bar, fruit, mashed potatoes and gravy, steamed vegetables, birthday cake, and ice cream.

Friday: Red stew with homemade croutons, salad bar, garden salad, glazed beets, and apple crisp.

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, garlic roasted potato, California mix vegetables, wheat bread, and berry muffins.

Tuesday: Open faced turkey sandwich, red potatoes, vegetable mix, wheat bread, fresh orange, and pumpkin pie.

Wednesday: Spaghetti and meatballs, zucchini, garlic bread, and pineapple banana salad.

Thursday: Swiss steak, mashed potato, buttered succotash squash grill, wheat bread, and mixed fruit.

Friday: Fish fry, seasoned fries, broccoli au gratin, buttered mint carrots, and pineapple cake.

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