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List: Senior menus for Pahrump, Amargosa Valley and Beatty

Pahrump Senior Center

The menu (subject to change) and activities for the week of Jan. 13 – Jan. 17.

Two percent milk and juice available daily:

Monday – Roast beef sub, lettuce/tomato/onion, macaroni salad, low-sodium chips, sherbet, bean soup;

Tuesday – Baked pork chop, braised cabbage, sour cream potato salad, 7-grain bread, cantaloupe, pea soup;

Wednesday – Lasagna, green beans, salad, whole wheat garlic bread, apple crisp;

Thursday – Chicken tacos, Spanish rice, Mexican corn, salsa, spice cake, bean soup;

Friday – Meatloaf, mashed potatoes, spinach, whole wheat bread, fruit, soup.

ACTIVITIES

Monday – Exercise class, 9:30 a.m.; poker, 12:30 p.m.; Lions Club student speakers, 7 p.m.;

Tuesday – Exercise class, 9:30 a.m.; haircuts, 1 p.m.;

Wednesday – Hemp seminar, 9:30 a.m.;

Thursday – Men’s Club meeting, 7:30 a.m. (women welcome); exercise class, 9:30 a.m.; Yarn Ladies, 11 a.m.;

Friday – TOPS meeting, 8 a.m., exercise class, 9:30 a.m.

Beatty Senior Center

The menu (subject to change) and activities for the week of Jan. 13 – Jan. 17.

The Beatty Senior Center serves meals Monday through Friday from 11:30 a.m. to 12:30 p.m. Two percent milk, coffee and tea are served daily.

Monday – Turkey pot pie, mixed green salad, 7-grain bread, orange-mango cup;

Tuesday – Spaghetti and meat sauce, zucchini, colorful salad, garlic bread, mandarin oranges;

Wednesday – BBQ pork sandwich on whole wheat bun, steamed broccoli, coleslaw, mixed fruit;

Thursday – Chicken and dumplings, green peas, carrot and raisin salad, fresh melon, whole wheat roll;

Friday – Beef fajitas, Spanish rice, black beans, pears, chocolate pudding.

Amargosa Senior Center

The menu (subject to change) and activities for the week of Jan. 13 – Jan. 17.

One percent milk, tea and lemonade available daily. Meals are served at the Amargosa Valley Senior Center from 4:30 p.m. to 5:30 p.m. and breakfast is served on Fridays from 9 a.m. to 10 a.m.

Monday – Beef stroganoff, egg noodles, acorn squash, orange-spinach salad, plums;

Tuesday – Cowboy chicken grillers, baked potato, steamed mixed veggies, whole wheat dinner roll, mango cubes;

Wednesday – Spaghetti with meat sauce, colorful salad with Italian dressing, 7-grain whole wheat bread, zucchini, oranges/mangoes;

Thursday – Pork loin with herb dressing, steamed spinach, mixed green salad with garbanzo beans, ambrosia with low-fat yogurt;

Friday – French toast with blueberries and strawberries, scrambled eggs with veggies, low-sodium sausage patties, orange juice.

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