Originally Published: August 2, 2018 6:21 p.m.
Senior Menus for the week of Monday, Aug. 6 to Friday, Aug. 10:
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: Glazed ham, scalloped potatoes, seasoned broccoli, kale crunch salad, pineapple and raisin cup and whole wheat bread.
Tuesday: Chicken piccata, rice Florentine, California veggies, cabbage salad, mixed fruit medley and whole wheat bread.
Wednesday: Roast beef and gravy, mashed potatoes, herbed green beans, beet salad, cantaloupe and basil salad and whole wheat bread.
Thursday: Stuffed shells with Bolognese sauce, Capri vegetables, garlic toast, confetti broccoli cup salad and strawberry shortcake.
Friday: Polynesian pork roast, Hawaiian baked bean, island stir fry veggies, pineapple slaw, tropical fruit and whole wheat bread.
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: American goulash, green beans, steamed carrots cookie and ambrosia.
Tuesday: Fried chicken breast, mashed potatoes with country gravy, vegetable medley, tropical fruit and crumb cake.
Wednesday: Beer battered cod with tartar sauce, steak fries, vegetable medley cookie and fruity pudding.
Thursday: Orange glaze ham, au jus with cranberry stuffing, sweet potato casserole, steamed vegetables and chocolate mousse pie.
Friday: Homemade mac and cheese, stewed tomatoes, steamed veggies, cookie and fruity Jell-O.
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: Chopped steak, grilled onions and gravy, parsley potatoes, honey carrots, cucumber and tomato salad, southern peach cobbler and cream.
Tuesday: Smothered pork chop, tomatoes and peppers, ranch beans, pineapple carrot slaw, biscuit and watermelon.
Wednesday: Fried chicken, mac and cheese, green beans, spinach salad, garlic bread and ice cream social.
Thursday: Philly cheese steak, loaded tater tots, peas and carrots, lemon dilled zucchini and fresh fruit cup.
Friday: Fish fry, seasoned potatoes, coleslaw, green beans and lemon cake with berries.