(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 Bi-county Office of Aging-STEP at 570-323-3096.)
Week beginning March 18
Monday — Chicken barbecue with hamburger roll, sliced cinnamon apples, broccoli and carrots, baked custard.
Tuesday — Breaded pork loin, baked beans, cheesy cauliflower, macaroni salad.
Wednesday — Swiss steak with herbed mushroom gravy, halushkie, sweet potatoes, gelatin with oranges.
Thursday — Chicken marsala, herbed brown rice, green bean casserole, orange.
Friday — Roast beef with gravy, creamed spinach, parsley potatoes, carrot and raisin salad, dinner roll.
Week beginning March 25
Monday — Pulled pork barbecue with hamburger bun, mixed vegetables, molasses baked beans, gelatin with oranges.
Tuesday — Open-faced turkey sandwich with whole grain bread, butternut squash, peas with pearl onions, peanut butter cookie.
Wednesday — Pepper steak with gravy, cabbage noodles, hot spiced peaches, pepper slaw.
Thursday — Baked ham with scalloped potatoes, peas and carrots, vanilla pudding with apples, whole wheat bread.
Friday — Sweet and sour meatballs, brown rice, broccoli and cauliflower, apple.
Week beginning April 1
Monday — Chicken alfredo with fettuccine noodles, vegetable medley, banana.
Tuesday — Chili con carne, corn bread, zucchini squash, mandarin oranges.
Wednesday — Texas hot dog with hot dog bun, hot spiced cinnamon apples, cheesy cauliflower, vanilla pudding with peaches.
Thursday — Turkey ala king with buttermilk biscuit, lemon pepper broccoli, fruit cocktail.
Friday — Breaded fish sandwich with sandwich roll, stewed tomatoes, macaroni and cheese, apple.
Week beginning April 8
Monday — Cheeseburger with hamburger bun, Brussels sprouts, sweet potatoes, chocolate chip cookie.
Tuesday — Breaded pork chop, cheesy penne, ratatouille, creamy cole slaw.
Wednesday — Baked liver with onion gravy, mashed potatoes, dilled carrot coins, oatmeal applesauce cake.
Thursday — Spaghetti with meatballs and tomato sauce, mixed vegetables, three bean salad.
Friday — Creamy honey mustard chicken, peas and cauliflower, brown rice, orange.
Week beginning April 15
Monday — Hamburger barbecue with sandwich roll, beans and greens, butternut squash, carrot and raisin salad.
Tuesday — Chicken parmesan, garlic bread stick, Italian vegetable blend, banana.
Wednesday — Breaded chicken, molasses baked beans, broccoli and cauliflower, oatmeal cookie.
Thursday — Roasted ham with green beans, candied sweet potatoes, pumpkin custard, dinner roll.
Friday — Good Friday.
Week beginning April 22
Monday — Teriyaki meatballs, broccoli, brown rice, Mandarin oranges.
Tuesday — Cheddar cheese omelet, diced parsley potatoes, stewed zucchini and tomatoes, oatmeal applesauce cake.
Wednesday — Chicken fajita wrap, Mexican corn, Spanish beans, baked custard.
Thursday — Chicken pot pie, pot pie squares and gravy, mixed vegetables, orange, whole grain bread.
Friday — Barbecue pork rib with sandwich roll, molasses baked beans, carrots and cauliflower, apple.
Week beginning April 29
Monday — Roasted pork and gravy with dressing, parsley potatoes, corn, pumpkin custard.
Tuesday — Barbecue chicken with sandwich roll, au gratin potatoes, peas and carrots, chocolate cake with pudding.
Wednesday — Baked fish florentine, mushroom orzo risotto, stewed tomatoes, apple, dinner roll.
Thursday — Rigatoni with Italian meat sauce, spiced cinnamon apples, tossed salad with French, whole grain bread.
Friday — Sausage gravy with fresh dropped biscuit, mixed vegetables, pineapple and oranges.