Nutrition menus announced for Commission on Aging sites

The menu for the month of April 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, Wednesday, Thursdays, Fridays at the Medford Senior Dining Center. In Gilman, meals are served at noon Monday though 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 th 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.

Week of April 1— Friday, Cheese-stuffed shells with marinara sauce, carrots, 12-grain bread, diced pears, fudgy black bean brownies.

Week of April 4— Monday, Chicken alfredo over linguini, broccoli, coleslaw, garlic breadstick, grapes; Tuesday, Swiss steak, parsley buttered potatoes, carrots, dinner roll, pineapple upside down cake; Wednesday, Shepherd’s pie, mashed potatoes, squash, rye bread, chocolate cake; Thursday, Chef salad with lettuce, tomatoes, turkey, egg, cheese, dressing, fresh roll, lentil bean soup, cookie; Friday, crab pasta salad, over romaine, tomato wedges, dinner roll, peaches, lemon bar.

Week of April 11— Hearty bean soup, turkey sandwich on marble rye, lettuce and tomato slice, grape juice, rice krispie treat; Tuesday, Spanish rice chicken casserole, sourdough bread, pineapple blueberry coffee cake; Wednesday, Ham, twice-baked mashed potatoes, Wisconsin blend vegetable, wheat dinner roll, strawberries, Easter Cake; Thursday, spaghetti & meat sauce, Italian blend vegetables, garlic breadstick, diced pears, raspberry sherbert, jello; Friday, CLOSED FOR GOOD FRIDAY.

Week of April 18— Chicken breast, mushroom & bacon sauce, wild rice blend, red cabbage, biscuit, banana; Tuesday, hamburger on a bun, grilled onions, ketchup, potato salad, baked beans, fig newtons; Wednesday, seasoned baked chicken, twice baked mashed potatoes, cold pickled beets, whole wheat bread, peaches & vanilla pudding; Thursday, cabbage roll with tomato sauce, country trio veggies, rye bread, cinnamon applesauce, spice cake; Friday, beef chop suey, whole grain rice, oriental blend vegetables, mandarin oranges, oatmeal raisin cookie.

Week of April 25— Monday, Boneless BBQ pork rib, whole wheat hoagie, scalloped potatoes, whole kernel corn, mini muffin, grapes; Tuesday, paprika chicken, baby red potatoes, cauliflower, raisin bread, vanilla yogurt & berries; Wednesday, salisbury steak, gravy, mashed potatoes, Brussels sprouts, whole wheat bread, honey bee ambrosia; Thursday, creamy chicken vegetable casserole, carrots, oat bran bread, mixed fruit, carrot cake; Friday, chili, crackers, cheddar cheese slice, lettuce salad, dressing, rye bread, mandarin oranges, cookie. ALL MEALS SERVED WITH MILK Due to shortages in the supply chain, there may be substitutions without notice. Sorry for any inconvenience.