Senior news from Pahrump, Amargosa Valley and Beatty
Pahrump Senior Center
The menu (subject to change) and activities for the week of Oct. 9 – Oct. 13: Two percent milk and juice available daily:
Monday – CLOSED – Columbus Day;
Tuesday — Turkey bacon potato wrap, broccoli, banana, apple crisp, black bean soup;
Wednesday – Sloppy joe, baked beans, baby carrots, fruit cocktail, soup;
Thursday — Chicken Cordon Bleu, parsley potatoes, green beans, carrot cake, northern bean soup;
Friday – Philly cheese steak and potato stuffed pepper, peas, fruit cup, soup.
ACTIVITIES
Monday — CLOSED – Columbus Day;
Tuesday — Exercise class, 9:30 a.m.; haircuts, 1 p.m.;
Wednesday —Crafty Ladies, 12:30 p.m.; senior health plans open enrollment, 10 a.m.;
Thursday — Exercise class, 9:30 a.m.; Rippits (knitting and crochet group), 11 a.m.; haircuts, 1 p.m.;
Friday — T.O.P.S. meeting, 8 a.m.; exercise class, 9:30 a.m.
Amargosa Valley Senior Center
The menu (subject to change) for the week of Oct. 9 – Oct. 13:
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 — Lemon baked fish, broccoli stuffed potato, steamed carrots, beet salad, whole wheat bread, honeydew melon;
Tuesday — BBQ pork ribs, scalloped potatoes, baked beans, whole wheat bread, apples;
Wednesday — Spaghetti and meat sauce, baked acorn squash, colorful salad, 7-grain bread, strawberry banana yogurt pop;
Thursday — Salisbury steak, mashed potatoes, green bean casserole, three-bean salad, frosted cherry dessert;
Friday — Whole wheat waffles with strawberries, fruit in season, orange juice.
Beatty Senior Center
The menu (subject to change) for the week of Oct. 9 – Oct. 13:
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.
Monday – Biscuits and gravy, scrambled eggs w/sautéed veggies, turkey bacon, mixed fruit, oatmeal;
Tuesday — Baked meatloaf, mashed potatoes, steamed spinach, lettuce and tomato salad, whole wheat bread, Chantilly fruit cup;
Wednesday – Spinach lasagna, steamed cauliflower, whole wheat garlic bread, green salad with chick peas, peaches;
Thursday — Chicken noodle casserole, zucchini and tomatoes, cornbread, margarine, fresh fruit.
