Senior menus

(EDITORS NOTE: For the nearest senior center in Lycoming and Clinton counties, call 570-323-3096. In Bradford, Tioga and Sullivan counties, call 570-723-0782. For Meals on Wheels, service and transportation, call the Lycoming-Clinton Bicounty Office of Aging-STEP at 570-323-3096.)

Week beginning March 21

Wednesday — Openfaced meatloaf sandwich with whole grain bread, parsley potatoes, garlic spinach, chocolate pudding.

Thursday — Breaded chicken cordon bleu, creamy garlic shells, winter vegetable blend, banana.

Friday — Tuna noodle casserole, broccoli, carrots, baked egg custard.

Week beginning March 26

Monday — Roasted chicken and gravy with fresh dropped biscuit, mixed vegetables, orange.

Tuesday — Dirty rice including ground sausage, brown rice, peppers and onions, creamy ginger carrots, broccoli, banana cream pudding.

Wednesday — Italian style meatballs with spaghetti and sauce, cauliflower, pepper slaw.

Thursday — Roasted ham with green beans, boiled potatoes, oatmeal cookie, whole wheat bread.

Friday — Good Friday.

Week beginning April 2

Monday — Chicken breast with marsala sauce, green bean casserole, white rice, Mandarin oranges.

Tuesday — Roast beef with gravy and bread stuffing, creamed spinach, parsley potatoes, apple.

Wednesday — Pulled chicken barbecue with hamburger roll, sliced cinnamon apples, sweet potatoes, gelatin with peaches.

Thursday — Pork stir fry, lo mein noodles, broccoli, fruit cocktail.

Friday — Swiss steak with herbed mushroom gravy, buttered noodles, peas with pearl onions, banana.

Week beginning April 9

Monday — Barbecue pork rib with hamburger bun, German-style red cabbage, broccoli and cauliflower, gelatin with oranges.

Tuesday — Sweet and sour meatballs, brown rice, mixed vegetables, orange.

Wednesday — Breaded chicken, scalloped potatoes, peas and carrots, oatmeal cookie.

Thursday — Baked pepper steak with pepper gravy, cheesey penne noodles, hot spiced peaches, three bean salad.

Friday — Open faced turkey sandwich with whole grain bread, butternut squash, Italian green beans, vanilla pudding.

Week beginning April 16

Monday — Chicken alfredo with fettuccine noodles, garlic spinach, orange.

Tuesday — Chili con carne, corn bread, zucchini squash, sliced pears.

Wednesday — Turkey ala king with buttermilk biscuit, lemon pepper broccoli, fruit cocktail.

Thursday — Breaded fish sandwich with sandwich roll, stewed tomatoes, macaroni and cheese, carrot and raisin salad.

Friday — Pork sausage with peppers and onions, warm apple slices, creamy cole slaw, sausage roll.

Week beginning April 23

Monday — Creamy honey mustard chicken, peas and cauliflower, brown rice, applesauce.

Tuesday — Breaded boneless pork chop, cheesy WW penne, ratatouille, banana.

Wednesday — Cheeseburger with hamburger bun, brussels sprouts, sweet potatoes, pumpkin custard.

Thursday — Baked liver with onion gravy, mashed potatoes, carrots, oatmeal cookie.

Friday — Spaghetti with meatballs and tomato sauce, Italian green beans, romaine with Italian dressing.

Week beginning April 30

Monday — Cheddar cheese omelet, creamed corn, diced tomatoes with peppers and onions, oatmeal applesauce cake.

Tuesday — Franks and beans, molasses baked beans, cheesy cauliflower, Caesar bow tie salad.

Wednesday — Chicken fajita wrap, Spanish beans, Mexican corn, baked custard.

Thursday — Chicken pot pie, pot pie squares and gravy, diced butternut squash, apple.

Friday — Swedish meatballs, cabbage noodles, peas with mushrooms, pepper slaw.