Yavapai College - Newsletter 2

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The Prescott Daily Courier | Prescott, Arizona

home : features : features August 28, 2014

7/3/2013 6:00:00 AM
Senior Menus: July 9-12

Senior Menus for the week of Monday, July 9 through Friday, July 12:

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

Monday: Chicken potpie, mixed vegetables, Brussels sprouts, wheat bread, apricots, vanilla pudding.

Tuesday: Spaghetti and meatballs, zucchini medley, mixed green salad, garlic bread, peaches.

Wednesday: Ham and cheese sandwich, potato soup, mixed vegetables, corn, carrot and raisin salad, wheat bread, citrus fruit.

Thursday: Turkey, mashed potatoes with gravy, stuffing, green beans, wheat bread, fruit salad.

Friday: Stuffed peppers, carrots, salad with tomatoes, cornbread, peaches.

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: Ham salad sandwich, cheesy potato soup, lettuce, tomato, onion, pickle, salad bar, fresh fruit.

Tuesday: Green chili pork burritos, refried beans, Mexicali corn, garden salad,

salad bar, pistachio pudding.

Wednesday: Chicken potpie with potatoes, carrots, peas, celery, steamed beets, garden salad, salad bar, fruit compote.

Thursday: Spaghetti and meat sauce, steamed vegetables, garden salad, salad bar, fruit cobbler, rainbow sherbet.

Friday: Stuffed peppers with stewed tomatoes, rice, ground beef, seasoned carrots, salad bar, fresh fruit, bread pudding.

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: Savory chicken potpie, Brussels sprouts, whole grain bread, apricots on vanilla pudding.

Tuesday: Cheeseburger with the works, pub chips, sweet onion, baked beans, mandarin orange salad.

Wednesday: Spaghetti and meatballs, zucchini medley, mixed greens salad, garlic bread, ice cream.

Thursday: Stuffed peppers with stewed tomatoes, wild rice with red beans, seasoned carrots, whole grain roll, spicy peaches.

Friday: Roast turkey in sage and butter, traditional studding, green beans with bacon, berry cobbler.

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