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 October

Due to COVID –19, our normal dining and Meals on Wheels program has been changed. If you are
suffering from food insecurity please call 608-845-7471.

Drive up Meal Option:

We will be offering a $5 meal on Tuesdays and Thursdays. Meals will be available for pick up only from Verona Senior Center between 4– 4:30pm. Food options are listed below and are provided by  TNT Catering. 

Reservations are due by NOON the Wednesday before.

Please drive to the back parking lot and drive under the over hang, someone will bring out your meal.

Please have $5 cash or $5 check written out to Verona Senior Center for each meal. For questions or to sign up please call the nutrition line at 608-848-0438 and leave a message.  

You can print the PDF version; circle 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.

Meals for September

Due to COVID –19, our normal dining and Meals on Wheels program has been changed. If you are
suffering from food insecurity please call 608-845-7471.

Drive up Meal Option:

We will be offering a $5 meal on Tuesdays and Thursdays. Meals will be available for pick up only from Verona Senior Center between 4– 4:30pm. Food options are listed below and are provided by  TNT Catering. 

Reservations are due by NOON the Wednesday before.

Please drive to the back parking lot and drive under the over hang, someone will bring out your meal.

Please have $5 cash or $5 check written out to Verona Senior Center for each meal. For questions or to sign up please call the nutrition line at 608-848-0438 and leave a message.  

You can print the PDF version; circle 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.

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

Talking Food with Tori

6/1/2020

Eggplant Lasagna

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!

SHOPPING LIST

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

Broccoli Rice

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!

SHOPPING LIST

Broccoli

Canola (or preferred) cooking oil

Garlic

Salt

Pepper

Grated parmesan cheese

Pesto Chicken Bake

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!

SHOPPING LIST

Chicken Breasts

Shredded Mozzarella Cheese

Cherry Tomatoes

Basil Pesto

Olive Oil

Salt

Pepper

Mango Coconut Frozen Yogurt

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!

SHOPPING LIST

Frozen Mango

Coconut Milk

Greek Yogurt

Honey or Preferred Sweetener