$6 Grab & Go Menu

New Nutrition phone line: 608-848-0438

Please call this number for any questions, concerns or changes with anything to do with meals or Meals on Wheels. Thank you!

Meals for September 2021



Due to the increased interest in our nutrition program and limited nutrition staff hours, starting in September all meals provided by the Senior Center will be served at 12 PM.


Meals can be picked up in our drive up or in-house. Simply walk up to the kitchen window or drive up to the kitchen door between 12 – 12:30 PM to pick up your meal.


For questions please call the Nutrition Department at 608-848-0438. We apologize for any inconvenience.



Meal  Details


  1. The cost is $6.00 per meal.
  2. Meals must be ordered in advance and all orders are due by noon on theWednesday before. Unfortunately, orders received after the deadline cannot be honored. You may preorder meals for the entire month.
  3. Please bring exact cash or check as change will not be available.
  4. During the month of September, those who pay for the entire month in full will receive one free meal!
  5. Gluten free, dairy free, vegetarian/vegan meal options available. Call for more
    information; additional fees apply.
  6. All meals provided by TNT Catering. For questions or to place an order, please
    contact the Nutrition Department at 608-848-0438.


Please have $6 cash or $6 check written out to Verona Senior Center for each meal.  Change will not be available.


For questions or to place an order please call the Nutrition Department at 608-848-0438 and leave a message.  




New Order Form!! 


You can print the PDF version; check the choices and drop-off or email the form to the Verona Senior Center by the order deadline.


Click here for the Menu (PDF), then print the page out.


Food options listed below and are provided by TNT Catering. 

Simple Cabbage Soup:


What you will need:


  • half pound ground beef or turkey (no meat if prefer vegetarian)
  • 1/2 head cabbage sliced and chopped
  • 4 cups chicken broth
  • 1 can 14 oz, diced tomatoes *Do not drain.
  • 2 tsp onion powder
  • 1 tsp minced garlic
  • 1/2 tsp black pepper
  • 1 tsp salt
  • Large pot and skillet




    1. Brown the meat in large skillet.
    2. Drain the grease from meat add it to a large pot.
    3. Add the broth, onion powder, minced garlic, pepper, and salt to the pot.
    4. Bring the mixture to a boil.
    5. Once boiling, add in cabbage and can of diced tomatoes.
    6. Stir and turn down to simmer.
    7. Simmer for 15-20 minutes.
    8. Serve and enjoy!

Homemade Sweet Potato Chips


Sweet Potato Chips Instructions:

Preheat oven to 400 degrees.



2 medium sweet potatoes peeled
1T olive oil
1/2 tsp sea salt
Pepper to taste or other seasonings of choice


Cut sweet potatoes into thin slices. In large bowl, toss potatoes with oil, salt, and pepper. Place potatoes in single layer on two ungreased cookie sheets.


Bake 10-15 minutes rotating cookie sheets once, until edges are crisp but potatoes are still soft in center. Cool 15 minutes remove from cookie sheet to parchment paper. Cool completely. Chips will get more crisp as they cool.

Virtual Homemade Sweet Potato Chips Class

Wednesday, January 28 – 2 PM

Please bring your own ingredients.


Join Alasa and Stephanie to learn how to make healthy homemade chips!


Please RSVP by calling 845-7471.

Other ideas for healthy chips!


  • Zucchini
  • Squash
  • Apples
  • Pears
  • Kale

Have you been safer at home and doing more cooking?  Here are a couple of recipes to try!


Talking Food with Tori


Eggplant Lasagna



2 large eggplants
1 tsp. sea salt (plus more to season)
Olive oil (drizzle to taste)
5 cloves garlic (minced)
½ tsp. red pepper flakes
2 28 oz. cans crushed tomatoes

1 large egg
15 oz. ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated parmesan
2 tsp. Italian seasoning




Preheat oven to 375 degrees. Cut off ends of eggplant; discard. Slice eggplant lengthwise (1/8-inch). Sprinkle with sea salt on both sides, let sit for 10 mins, then pat dry. Lightly grease a pan cook eggplant 2-3 minutes per side then and set aside.


In a medium saucepan, heat olive oil on medium-low, add garlic and red pepper flakes. Sauté for 2 minutes (until garlic is fragrant but not browned). Add tomatoes and salt; stir. Simmer sauce for 10 minutes, add basil and stir. Remove from heat and set aside.


In a medium bowl, beat the egg and mix in ricotta, 1.5 cups of mozzarella, ¾ cup of parmesan, and Italian seasoning. In a 9×13-inch baking dish add enough sauce to completely cover bottom. Add a layer of eggplant, covering the bottom of the dish completely and finally, add a thin, even layer of ricotta mixture. Repeat with remaining ingredients, finishing with a layer of sauce. Add remaining mozzarella and parmesan.


Bake 45 minutes and then turn on broiler until cheese is lightly browned and bubbly (about 5 minutes). Remove from oven and rest for 15 – 20 minutes. Enjoy!


Sea salt
Olive oil
Red pepper flakes
Crushed tomato
Fresh basil
Ricotta cheese
Shredded mozzarella
Grated parmesan
Italian seasoning

Broccoli Rice



1 head broccoli (chopped)
1 Tbsp. canola oil
2 cloves garlic (minced)
½ tsp. salt
½ tsp. pepper
2 Tbsp. grated parmesan cheese (plus more for garnish)



In a food processor, pulse broccoli florets/stems until “rice” consistency is reached. Heat oil in a pan over medium heat, add garlic and cook 30 seconds (just until fragrant). Add broccoli, salt, and pepper; cook 5 minutes. Add parmesan and stir to combine. Remove from heat and enjoy with an extra sprinkle of parmesan cheese!



Canola (or preferred) cooking oil




Grated parmesan cheese

Posted 5/1/2020

Pesto Chicken Bake

2 Servings/Prep Time – 15 mins/Total Time 45 – 55 mins


2 / Chicken Breasts

½ c / Shredded Mozzarella Cheese

1 c / Cherry Tomatoes (can do more if desired)

2 ½ Tbsp / Basil Pesto

2 – 3 Tbsp / Olive Oil

Salt (to taste)

Pepper (to taste)



Preheat oven to 400 degrees.

Place chicken in baking dish and season with salt and pepper. Spread pesto on chicken breast.

Top with mozzarella cheese.

Bake for 30 – 40 minutes (or internal temperature reaches 165 degrees).

While chicken is baking, add 2 – 3 Tbsp. of olive oil to a pan. Heat pan over medium-high heat.

Once pan is hot, add cherry tomatoes and cook 4 – 6 minutes (or until desired amount of blistering is achieved).

Be careful as oil may splatter when tomatoes start to blister! Enjoy with pasta or brown rice!


Chicken Breasts

Shredded Mozzarella Cheese

Cherry Tomatoes

Basil Pesto

Olive Oil




Mango Coconut Frozen Yogurt

4 Servings/Prep Time – 10 min/Total Time – 2 hours 10 min



3 c Mango (frozen)

½ c Coconut Milk

½ c Greek Yogurt

2 Tbsp. Honey (or preferred sweetener)



Combine ingredients in food processor or blender.

Pour into a pan and smooth into even layer.

Freeze for 2 hours, or until frozen but still soft enough to scoop. If freezing overnight, make sure to cover with lid or plastic wrap. Let sit at room temperature for 5 – 10 minutes before scooping.

Scoop into a bowl and top with your favorite toppings!


Frozen Mango

Coconut Milk

Greek Yogurt

Honey or Preferred Sweetener