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!
Please call this number for any questions, concerns or changes with anything to do with meals or Meals on Wheels. Thank you!
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.
If you have questions or to place an order, please contact the Nutrition Department at 608-848-0438.Food options listed below and are provided by TNT Catering.
Yield: 4 Servings
Ingredients:
• 1/4 c tahini
• 2 tbsp lemon juice
• 1/2 tsp lemon zest
• 1 tbsp white wine vinegar
• 1/4 c water
• 1 clove garlic
• 1 tsp honey
• 1/2 tsp kosher salt, divided
• 1 lb boneless, skinless chicken breasts, pounded to uniform thickness
• 1 tbsp olive oil
• Coarse ground pepper to taste
• 1/3 English cucumber, trimmed, quartered and cut into 1/2-inch pieces (about 1 c)
• 1-1/3 c halved red California grapes
• 1/2 c chopped scallions, green part only
• 2 oz feta cheese, crumbled
• 3/4 c chickpeas, rinsed and drained
• 1 c hummus
Instructions:
In a blender, combine tahini, lemon juice, lemon zest, vinegar, water, garlic, honey, and 1/4 teaspoon of salt; puree and set aside. Heat grill or grill pan to medium-high heat. Season the chicken with olive oil, remaining salt, and pepper. Place chicken on grill and cook, without fipping, for 4-5 minutes on the first side. Flip and then cook for another 4 minutes on the second side. Allow the chicken to rest for 3-4 minutes, then slice. In a medium bowl, combine the cucumber, grapes, scallions, feta, and chickpeas; add 1/3 cup salad dressing and toss to combine. To serve, portion 1/4 cup hummus on four separate serving plates and place four romaine leaves in the hummus. Top with the cucumber-grape salad mixture and sliced chicken and serve with a triangle of pita bread. (Courtesy of BPT)
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.
If you have questions or to place an order, please contact the Nutrition Department at 608-848-0438.Food options listed below and are provided by TNT Catering.
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.
If you have questions or to place an order, please contact the Nutrition Department at 608-848-0438.Food options listed below and are provided by TNT Catering.
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.
If you have questions or to place an order, please contact the Nutrition Department at 608-848-0438.Food options listed below and are provided by TNT Catering.
The class was in 2021. The recipe still works fine.
1/1/2021
Preheat oven to 400 degrees.
Ingredients:
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.
Have you been safer at home and doing more cooking? Here are a couple of recipes to try!
6/1/2020
Ingredients:
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
Directions:
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!
Eggplants
Sea salt
Olive oil
Garlic
Red pepper flakes
Crushed tomato
Fresh basil
Eggs
Ricotta cheese
Shredded mozzarella
Grated parmesan
Italian seasoning
Ingredients:
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)
Directions:
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!
Broccoli
Canola (or preferred) cooking oil
Garlic
Salt
Pepper
Grated parmesan cheese
Posted 5/1/2020
2 Servings/Prep Time – 15 mins/Total Time 45 – 55 mins
Ingredients:
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)
Directions:
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
Salt
Pepper
4 Servings/Prep Time – 10 min/Total Time – 2 hours 10 min
Ingredients:
3 c Mango (frozen)
½ c Coconut Milk
½ c Greek Yogurt
2 Tbsp. Honey (or preferred sweetener)
Directions:
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