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Senior News, May 6

Pahrump Senior Center

The menu (subject to change) and activities for the week of May 9 – May 13. Two percent milk and juice available daily:

Monday — Beef stir fry, rice, mandarin oranges, soup;

Tuesday — Meatloaf, mashed potatoes, green beans, salad, whole wheat bread, fruit, soup;

Wednesday — Biscuit with gravy, veggie omelet, sausage, orange, soup;

Thursday — Chicken Tetrazzini, mixed veggies, broccoli salad, dinner roll, pudding, soup;

Friday – Lemon baked fish, parsley potatoes, zucchini, Waldorf salad, whole wheat roll, fruit, soup.

Activities

Monday — exercise class, 9:30 a.m.; beading class, 1 p.m.;

Tuesday — exercise class, 9:30 a.m.; bridge, 12:30 p.m.; Clinicians Home Health bp checks, 10 a.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 &Crochet Group, 10 a.m.; Senior Dimensions, 10 a.m.; haircuts, 1-3 p.m.;

Friday — T.O.P.S. meeting, 7-9 a.m.; exercise class, 9:30 a.m.; bridge, 12:30 p.m.

Amargosa Valley Senior Center

The menu (subject to change) for the week of May 9 – May 13:

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 — Chicken tenders, oven fries, steamed spinach, peaches, chocolate pudding;

Tuesday — Tuna noodle casserole, vegetable medley, sliced tomatoes, whole wheat bread, oatmeal date bar;

Wednesday — Baked pork chop, twice baked potato, steamed broccoli, applesauce, cookie;

Thursday — Beef stroganoff w/noodles, baked acorn squash, orange spinach salad, whole wheat bread, apple;

Friday — Scrambled eggs, biscuits and gravy, sausage, oatmeal w/raisins, fresh fruit.

Beatty Senior Center

The menu (subject to change) for the week of May 9 – May 13:

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 — Lemon baked fish, green peas, long grain brown rice, tossed salad w/creamy Italian dressing, whole wheat roll, grapes;

Thursday — Roast pork tenderloin, potato salad, honey Dijon vegetables, simmered beans with bacon, spring salad w/tangy yogurt dressing, tropical fruit cup.

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