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Wed, July 24

Senior Menus: Sept. 17-21

Senior Menus for the week of Monday, Sept. 17 to Friday, Sept. 21:

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: Italian meatball sub, garden salad, fries, Italian veggies and sherbet.

Tuesday: Chicken tenders with ranch dressing, pea and cheese salad, sweet potato fries and fruit cobbler with ice cream.

Wednesday: Creamy vegetarian lasagna, garden salad, Italian vegetables, warm spice peaches and cookie.

Thursday: Salisbury steak, mashed potatoes with beef gravy, California veggies, cake and ice cream.

Friday: Baked tilapia with tartar sauce, garden salad, vegetable medley, roasted potatoes, fruit Jell-O and cookie.

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: Chicken tenderloins with garlic sauce, brown rice, mixed vegetables, coleslaw, mandarin oranges and whole wheat bread.

Tuesday: Pork chop with gravy, mashed sweet potatoes, seasoned zucchini applesauce and cornbread.

Wednesday: Baked ham, mac & cheese, steamed broccoli, carrot and pineapple salad and whole wheat bread.

Thursday: Pasta primavera with assorted vegetables, minestrone soup, garlic bread and pears and berries.

Friday: Tuna salad on a bed of mixed greens, broccoli salad, cucumber-tomato salad, melon medley and whole wheat bread.

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: Chicken tenders, country gravy, mashed potatoes, honey carrots and applesauce cake.

Tuesday: Beef and cheese taco salad with guacamole, sour cream, olives, etc. on the side super dessert bar.

Wednesday: Honey mustard baked ham, macaroni and cheese, succotash and cinnamon apples.

Thursday: Hot roast beef sandwich, mashed potatoes and gravy, green beans with bacon and orange pudding.

Friday: Pork chop in mushroom gravy, egg noodles, broccoli, glazed carrots and Jell-O.


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