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Sat, Sept. 21

Senior Menus for the week of Monday, May 14 to Friday, May 18

Senior Menus for the week of Monday, May 14 to Friday, May 18:

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: Macaroni and cheese, green beans, corn salad, whole wheat bread and pineapples and cream.

Tuesday: Parmesan chicken, roasted zucchini, garlic bread and apricots and pudding.

Wednesday: Pot roast, roasted potatoes, carrots and onions, succotash, whole wheat bread and fruit salad.

Thursday: Fiesta lime chicken, stewed tomatoes, rice with red beans, glazed carrot and raisin slaw, whole wheat bread and pears and berries.

Friday: Traditional turkey dinner, mashed potatoes, green bean casserole, stuffing, cranberry/pear slaw, whole wheat bread and pumpkin pie.

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: Fried chicken patty with pepper gravy, garden salad, skillet potatoes with peppers and onions and warm spice peaches.

Tuesday: Cheeseburger with lettuce and tomato on a toasted bun, tater tots, baked beans and ambrosia.

Wednesday: Ham salad sandwich with lettuce and tomato, pasta salad, chips and lime Jell-O fluff.

Thursday: Chicken cordon blue casserole, fruit salad, green vegetables, glazed carrots and birthday cake with ice cream.

Friday: Lemon pepper fish on rice with tartar sauce, homestead salad, glazed beets and fruit cobbler with 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: Chipped beef on biscuits, garlic mashed potatoes, peas and berry pudding.

Tuesday: Baked ham, macaroni and cheese, stewed tomatoes, green beans, cornbread, banana and chocolate bread pudding.

Wednesday: Corned beef and cabbage, boiled red potatoes, carrots, rye bread and lemon bars with berries.

Thursday: Open-faced roast beef sandwich, beef gravy, sweet yams, winter blend vegetables with hollandaise sauce and king cake.

Friday: Roast turkey dinner, mashed potatoes and gravy, sage stuffing, cranberry sauce, green beans, rolls and pumpkin pie.

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