Senior News, March 18
Pahrump Senior Center
The menu (subject to change) and activities for the week of March 21 – March 25. Two percent milk and juice available daily:
Monday — beef stew, noodles, salad, biscuit, fruit cup, soup;
Tuesday — pork chop and potato casserole, green beans, salad, fruit-filled yogurt, soup;
Wednesday — BBQ chicken, potato salad, spinach, corn, whole wheat bread, banana, soup;
Thursday — stuffed pepper, spinach spaghetti, mixed greens, garlic bread, nectarine, soup;
Friday – lemon baked fish, brown rice, butternut squash, three-bean salad, roll, tangerine, soup.
Activities
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.; bridge, 12:30 p.m.; haircuts, 1-3 p.m.;
Wednesday — Crafty Ladies, 12:30 p.m.;
Thursday — Old Men’s Club breakfast, 7-9 a.m.; exercise class, 9:30 a.m.; haircuts, 1–3 p.m.;
Friday — T.O.P.S. meeting, 7-9 a.m.; exercise class, 9:30 a.m.; EASTER HAT CONTEST, 11 a.m.; bridge, 12:30 p.m.
Amargosa Valley Senior Center
The menu (subject to change) for the week of March 21 – March 25:
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 — lemon baked fish, parsley buttered new potatoes, zucchini, Waldorf salad, fresh fruit in season;
Tuesday — beef enchiladas, Spanish rice, refried beans, chips and salsa, peaches, spice cake;
Wednesday — chili cheese baked potato, steamed carrots, whole wheat banana muffin, blueberry yogurt, fresh orange;
Thursday — hot turkey sandwich, mashed potatoes, stuffing, peas and carrots, cranberry sauce;
Friday — scrambled eggs with ham and cheese, hash brown potatoes, mixed fruit, oatmeal, orange juice.
Beatty Senior Center
The menu (subject to change) for the week of March 21 – March 25:
Two percent milk available daily. Meals are served at the Beatty Senior Center from 11:30 a.m. to 12:30 p.m.
Monday — pork burritos, black beans, chips and salsa, peas, peaches, rice pudding;
Tuesday — Cajun style baked cod, low-sodium low-fat cream style corn, parsley buttered potatoes, fresh spinach and honey dressing, seven-grain bread w/low-sodium margarine, fresh apple, spice cake;
Wednesday — chicken stir fry, egg rolls, rice, egg drop soup, ambrosia;
Thursday — cheeseburger, macaroni salad, tomato/lettuce/onion, celery sticks, beets, melon, cake;
Friday — chicken parmesan, spinach noodles, California blend veggies, orange spinach salad, toasted bread stick, fruit cocktail, apple juice.
