Pahrump Senior Center
The menu (subject to change) and activities for the week of April 11 – April 15. Two percent milk and juice available daily:
Monday — Grilled cheese sandwich, tomato slice, salad, fruit, minestrone soup;
Tuesday — Chicken broccoli rice, spinach salad, muffin, fresh fruit, soup;
Wednesday — Country fried steak, mashed potatoes, mixed veggies, salad, peaches, soup;
Thursday — Spaghetti and meatballs, zucchini, colorful salad, whole wheat roll, frozen yogurt pie, soup;
Friday – Meatloaf, mashed potatoes, corn, salad, whole wheat bread, fruit, soup.
Activities
Monday — exercise class, 9:30 a.m.; beading class, 1 p.m.; poker, 12:30 p.m.;
Tuesday — exercise class, 9:30 a.m.; bridge, 12:30 p.m.; haircuts, 1-3 p.m.;
Wednesday — Humana, 10 a.m.; Crafty Ladies, 12:30 p.m.;
Thursday — Old Men’s Club meeting 8 a.m.; exercise class, 9:30 a.m.; Rippits knitting and crochet group, 10 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 April 11 – April 15:
Two 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 — Turkey fajita, Spanish rice, ranch style beans, chopped spinach w/French dressing, pineapple chunks;
Tuesday — Salisbury steak, mashed potatoes, green beans, whole wheat roll, green salad, applesauce;
Wednesday — Spinach lasagna, garlic bread, cherry crisp, mixed fruit;
Thursday — Baked pork chop, butternut squash, layered salad, whole wheat bread, baked banana;
Friday — Biscuits and gravy, scrambled eggs, bacon, oatmeal, yogurt w/fresh fruit, orange juice.
Beatty Senior Center
The menu (subject to change) for the week of April 11 – April 15:
Two percent milk available. Meals are served at the Beatty Senior Center from 11:30 a.m. to 12:30 p.m., on Tuesday and Thursday.
Tuesday — Turkey bean burrito, Mexicorn, carrot raisin salad, canned red cherries;
Thursday — Baked meatloaf, mashed potatoes, steamed spinach, lettuce and tomato salad, low sodium French dressing, whole wheat bread with peach butter, Chantilly fruit cup.