Senior news, menu from Pahrump, Amargosa Valley and Beatty
Pahrump Senior Center
The menu (subject to change) and activities for the week of Sept. 4 – Sept. 8. Two percent milk and juice available daily:
Monday – CLOSED – LABOR DAY;
Tuesday — Ham steak, yams, green beans, banana, lentil soup;
Wednesday – Sloppy joes, baked beans, baby carrots, fruit cocktail, soup;
Thursday — Baked mac and cheese with bacon, broccoli, peaches, white bean soup;
Friday – Swiss steak, egg noodles, mixed veggies, spinach salad, Italian bread, apricots/apples, soup.
ACTIVITIES
Monday — CLOSED – LABOR DAY;
Tuesday — Exercise class, 9:30 a.m.; bridge, 12:30 p.m.; haircuts, 1 p.m.-3 p.m.;
Wednesday —Nuclear Care Partners seminar, 10 a.m.; Crafty Ladies, 12:30 p.m.;
Thursday — Men’s Club breakfast, 8 a.m.; exercise class, 9:30 a.m.; Senator Heller’s office representative Q &A, 10 a.m.; Rippits (knitting and crochet group), 10:30 a.m.;
Friday — Exercise class, 9:30 a.m.; bridge, 12:30 p.m.
Amargosa Valley Senior Center
The menu (subject to change) for the week of Sept. 4 – Sept. 8:
One percent milk available daily. Meals are served at the Amargosa Valley Senior Center from 4:30 p.m. to 5:30 p.m. Breakfast served from 9 a.m. to 10 a.m.
Monday — CLOSED – LABOR DAY;
Tuesday — Southwest BBQ chicken on whole wheat bun, three-bean salad, corn on the cob, ambrosia;
Wednesday — Baked pork chop, pureed butternut squash, layered salad, whole wheat bread, fruit butter, banana;
Thursday — Beef tacos with Thick and Chunky Salsa, guacamole, refried black beans, Mexican corn saute, fruit cocktail
Friday — Whole wheat waffles with strawberries, scrambled eggs, fruit in season, orange juice.
Beatty Senior Center
The menu (subject to change) for the week of Sept. 4 – Sept. 8:
One percent milk available. Meals are served at the Beatty Senior Center from 11:30 a.m. to 12:30 p.m., on Tuesday, Wednesday and Thursday.
Tuesday — Scrambled eggs, bacon, whole wheat banana muffin, hash browns, peaches, orange juice;
Wednesday – Chicken tenders, oven roasted potato wedges, mixed green salad with garbanzo beans, fresh melon in season;
Thursday — Baked meatloaf, mashed potatoes, steamed spinach, lettuce and tomato salad, low-sodium French dressing, whole wheat bread, Chantilly fruit cup.
