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 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.


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