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Thu, Aug. 22

Senior Menus for the week of Monday, 7/23 to Friday, 7/27

Senior Menus for the week of Monday, 7/23 to Friday, 7/27:

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: Breaded chicken strips with honey mustard dipping sauce, sweet potato fries, oven roasted zucchini and citrus salad.

Tuesday: Turkey cutlet, wild rice, oven roasted asparagus, cranberry salad, whole wheat bread and melon medley.

Wednesday: Meatloaf and gravy, whipped potatoes, California blend veggies, coleslaw, whole wheat bread and mixed berries.

Thursday: Pork roast with Dijon sauce, baked potato, garlic vegetables, whole wheat bread and melon.

Friday: Baked chicken supreme, rice pilaf, spring vegetables, carrot and bean salad, whole wheat bread and diced pears.

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: Spaghetti and meatballs, Italian vegetables, garlic bread, fruit pie and ice cream.

Tuesday: Cowboy burgers, lettuce, tomato, wholegrain bun, ranch beans, steak fries and sherbet.

Wednesday: Fried chicken patty, cheesy potatoes, chuck wagon corn, fruity pudding and cookie.

Thursday: Meatloaf, mashed potatoes, beef gravy, vegetable medley fruit cobbler and ice cream.

Friday: Chicken pot pie with diced chicken, potatoes and vegetables in mushroom sauce, steamed beets, 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: Lemon rosemary baked chicken, brown sugar yams, sweet tomatoes with chickpeas and orange sherbet.

Tuesday: Baked spaghetti with beef and cheese, spinach, cauliflower-broccoli, garlic toast and melon wedges.

Wednesday: Homemade meatloaf, mashed potato, beef gravy, carrots, peas, roll, birthday cake for July birthdays.

Thursday: Smothered pork roast in grilled onions and gravy, rice, vegetable blend, roll and butter and fruit cocktail Jell-O.

Friday: Chicken Alfredo on pasta, roasted squash, mixed beets with onions, garlic toast and banana bread.

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