Senior Dining Centers nutrition menus announced for May
The menu for the month of May has been announced for the Senior Dining Centers of the Taylor County Commission on Aging. Persons 60 years and older and spouse, regardless of age, are welcome to participate in the noon meals.
In Jump River, meals are served at noon on Tuesdays and Thursdays at the Jump River Community Center. In Medford, meals are served at noon on Mondays, Wednesdays, Thursdays, Fridays at the Medford Senior Dining Center. In Gilman, meals are served at noon Monday through Thursday at the Gilman Senior Center. Meals are served in Goodrich at 11:30 a.m. on Wednesdays at Royal Gaits Arena & Stables. In Stetsonville, meals are served at 11:30 a.m. on Tuesday and Thursday at the Centennial Community Center. Meals are served in Rib Lake at 11:30 a.m. on Monday, Tuesday, and Thursday at the Rib Lake Senior Center. In Westboro, meals are served at 11:30 a.m. on Tuesday and Thursday at the VFW Hall. Reservations must be made one day in advance by 2 p.m. Any questions, please call Commission on Aging at 715-748-1491.
Due to shortages in the supply chain, there may be substitutions without notice. Sorry for any inconvenience.
Week of May 2— Monday, Sloppy Joe on a bun, roasted potatoes, baked beans, grape salad; Tuesday, Broccoli, potato & cheddar soup, naked chicken breast strips, mandarin oranges, apple slices, cookie; Wednesday, Seasoned baked chicken, twice baked mashed potatoes, cold pickled beets, whole wheat bread, peaches & vanilla pudding; Thursday, Stuffed green pepper casserole, dill carrots, raisin bread, spice cake; Friday, Ham & scalloped potato casserole, pacific blend veggies, whole wheat roll, banana.
Week of May 9— Monday, Garlic lime chicken, diced seasoned potatoes, three bean salad, multi-grain bread, pineapple cake; Tuesday, Swedish meatballs, mashed potatoes, broccoli & caulifl ower, whole wheat bread, applesauce; Wednesday, Baked tuna noodle casserole with peas, coleslaw, rye bread, berries; Thursday, Chicken salad on a croissant, romaine leaf & tomato, veggie chicken noodle soup, sliced peaches, cookie; Friday, meat lasagna, wax beans, romaine & spinach salad, dressing, garlic breadstick, jello with fruit.
Week of May 16, Monday, Chef salad with tomatoes, turkey, egg, cheese, split pea soup, fresh roll, cookie; Tuesday, Chicken alfredo over Linguini, broccoli, coleslaw, garlic breadstick, grapes; Wednesday, Swiss steak, parsley buttered potatoes, carrots, whole wheat bread, pineapple upside cake; Thursday, Lemon pepper fish, baked potato, sour cream, peas, rye bread, creamy fruit salad; Friday, Shepherd’s pie, mashed potatoes, squash, rye bread, chocolate cake.
Week of May 23— Hamburger stroganoff, mashed potatoes, broccoli salad, whole wheat bread, strawberries; Tuesday, spaghetti & meat sauce, Italian blend vegetables, garlic breadstick, diced pears, rhubarb cake; Wednesday, Spanish rice chicken casserole, peas, sourdough bread, pineapple blueberry coffee cake; Thursday, Brat on bun, grilled onions, potato salad, baked beans, raspberry jello poke cake; Friday, Hearty bean soup, turkey sandwich on marble rye, lettuce & tomato slice, grape juice, rice krispie treat.
Week of May 30— Monday, CLOSED FOR MEMORIAL DAY, Tuesday, Kielbasa & kraut, twice baked mashed potatoes, Wisconsin blend vegetable, wheat dinner roll, raspberry sherbet, jello.
ALL MEALS SERVED WITH MILK
