List: senior menus for Pahrump, Amargosa Valley and Beatty

Pahrump Senior Center

The menu (subject to change) and activities for the week of March 12 – March 16. Two percent milk and juice available daily:

Monday – Tuna noodle casserole, colorful salad, whole wheat bread, fruit cup, soup;

Tuesday — Chicken Cordon Bleu, parsley potatoes, green beans, salad, yogurt pie, soup;

Wednesday – Beef taco, ranch style beans, Mexicorn, tropical fruit, soup;

Thursday — Orange chicken, rice, snow peas, fruit cup, 7-bean soup;

Friday – Corned beef and cabbage, potatoes, carrots, whole wheat roll, mandarin oranges, soup.


Monday — Exercise class, 9:30 a.m.; beading class, 12:30 p.m.; poker, 12:30 p.m.;

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

Wednesday — Great Basin nursing students, 10 a.m.; Crafty Ladies, 12:30 p.m.;

Thursday — Men’s Breakfast meeting, 7:30 a.m.; exercise class, 9:30 a.m.; Nathan Adelson seminar, 10 a.m.; haircuts, 1 p.m.;

Friday — TOPS meeting, 7 a.m.; exercise class, 9:30 a.m.; Chad Goins – Humana, 10 a.m.

Amargosa Valley Senior Center

The menu (subject to change) for the week of March 12 – March 16:

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 – BBQ pork ribs, scalloped potatoes, steamed green beans, whole wheat bread, fresh apple;

Tuesday — Baked meatloaf, mashed potatoes, steamed spinach, whole wheat bread, Chantilly fruit cup;

Wednesday — Spaghetti with sauce, mixed veggies, garlic toast, fruit cocktail, three-bean salad, birthday cake;

Thursday — Corned beef and cabbage, baby carrots, red potatoes, Irish soda bread cookie, pears;

Friday — Biscuits and gravy, scrambled eggs with onions and peppers, low-sodium bacon, yogurt with fresh fruit, oatmeal, orange juice.

Beatty Senior Center

The menu (subject to change) for the week of March 12 – March 16

One percent milk available. Meals are served at the Beatty Senior Center from 11:30 a.m. to 12:30 p.m.

Monday – Spinach lasagna, steamed cauliflower, whole wheat roll, cherry-apricot granola cup, garden salad, orange-banana juice;

Tuesday – Corned beef and cabbage, baby carrots and red potatoes, pears, whole wheat roll, fruit cobbler;

Wednesday – baked stuffed pork chop, baked yam, seasoned limas and peas, garden salad, fruit cocktail;

Thursday – Chicken gumbo, red beans and rice, Chantilly fruit cup, colorful salad;

Friday – Beef tacos with fixings, black beans, pico de gallo, orange slices, flan.

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