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Mon, Nov. 18

Senior Menus for the week of Monday, Aug. 6 to Friday, Aug. 10

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, 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.

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