Senior Menus for a week of Monday, Feb. 12 to Friday, Feb. 16

Prescott Meals-on-Wheels serves from 11:15 a.m. to 12:45 p.m. during 1280 E. Rosser St., Prescott; 445-7630. Menus theme to change.

Monday: Minestrone soup, grilled cheese, Italian slaw, bread, berry cobbler and orange.

Tuesday: Blackened beef with bell peppers and onions, unwashed rice, stewed tomatoes and lima beans, oranges and strawberry shortcake.

Wednesday: Chicken thong bleu, crushed potatoes, roasted Brussel sprouts, bread and peach/raspberry cobbler.

Thursday: Chili, baked potato, immature beans, Caesar salad, bread and pineapples.

Friday: Teriyaki cashew chicken, Oriental vegetables, brownish-red rice, egg roll, Oriental slaw and mandarin oranges.

Prescott Valley Senior Nutrition Program serves from 11 a.m. to 12:30 p.m. Monday by Friday during 9360 E. Manzanita Circle, Prescott Valley; 772-3337, Menus theme to change.

Monday: Ham, bean and potato casserole, immature beans, cornbread and fruit compote.

Tuesday: Chili distance garden salad, cheesy tater tots, spiced apples and cookie.

Wednesday: Orange glassy duck breast on rice, Oriental veggies, egg roll, pleasant fruit salad and happening cookie.

Thursday: Honey glassy ham on virtuoso dressing, cranberry salad, crushed potatoes and gravy, honeyed potato casserole, fruit surfaced angel cake and ice cream.

Friday: Beer smashed cod, coleslaw, mac and cheese, immature beans and peaches and cream.

Chino Valley Senior Center Nutrition Program, 1021 W. Butterfield 636-9114 serves from 11:30 a.m. – 12:30 p.m. Monday by Thursday. Menus theme to change.

Monday: Chicken boiled steak, crushed potatoes, nation gravy, steamed cabbage with bacon, rolls and chocolate cookies.

Tuesday: Honey baked ham, lima beans with tomatoes, beets, cornbread and sugar butter and oranges.

Wednesday: Stuffed duck breast, baked potato with green cream and chives, lemon Brussels sprouts, sugar carrots, croissants and butter and assorted desserts.

Thursday: Hot beef sandwich on bread with gravy churned potatoes, succotash with tomato and pink pastries.

Friday: Shepherd’s pie, crushed potatoes, peas and carrots, bread and butter and berry cobbler.

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