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Fri, April 19

Senior Menus for the week of Monday through Friday, Dec. 10-14

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: Kielbasa, red beans, rice and stewed tomatoes, steamed cabbage, whole wheat bread and peaches.

Tuesday: Pork chops, yams, broccoli and cauliflowers, whole wheat bread and apple and grape salad.

Wednesday: Beef Stroganoff over noodles, Brussel sprouts, coined carrots, whole wheat bread and tropical fruit salad.

Thursday: Green chili and chicken casserole, pinto beans, Mexicali tomatoes and corn and fruit salad.

Friday: Open-faced tuna melt on English muffin, German potato salad, fruit cobbler and split pea and ham soup.

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: Salisbury steak with mashed potatoes and beef gravy, steamed veggies, fruit compote and cookie.

Tuesday: Beer battered cod with tartar sauce, coleslaw, seasoned fries, warm fruit pie and ice cream.

Wednesday: Turkey a la King on rice, pea-cheese salad, steamed veggies and fruit cobbler.

Thursday: Honey baked ham with dressing, sweet potato casserole, steamed veggies, ambrosia and cranberry bars.

Friday: Tuna casserole, steamed beets, warm fruit pie and ice cream.

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: Spaghetti and meatballs, parmesan spinach, cauliflower, garlic toast and apple bake.

Tuesday: Breakfast for lunch, sausage gravy on buttermilk biscuits, Denver omelet, hash brown cakes and cinnamon rolls.

Wednesday: Cheese and chicken enchiladas with mild green chili sauce, Pozole stew, pinto beans and ice cream social.

Thursday: Swedish meatballs, buttered egg noodles, peas, butternut squash, bread and butter and peaches and cream.

Friday: Fish fry, seasoned fries, coleslaw, broccoli au gratin and orange pudding.


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