Lunch Menu Calendar

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 July

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:

 

During the month of July 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 a new vendor, 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).

Meals for June

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:

 

During the month of June 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 a new vendor, TNT Catering. 

Reservations are due by NOON the Friday 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.  

Tue. June 2

Tue. June 9

Tue. June 16

Tue. June 23

Tue. June 30

Baked Spaghetti
w/ Italian sausage
& mozzarella

Italian Blend Veggie Garden Salad (Italiandressing)

Boston Cream Cake

Scalloped
Potatoes & Ham
Corn, Melon
Dinner Roll
German choc. cake

Chicken enchiladas
Beans & rice
Pineapple
Snickerdoodle

Meatloaf w/
Mashed potatoes
Peas w/pearl onions
Applesauce
Blueberry Muffin

Lasagna
Blend veggies
Salad
Apple crisp

or

Half Turkey Ham Club
Wrap with Chicken
Noodle Soup
Grapes
Frosted Brownie

Chicken Cobb Salad
(French dressing)
Tropical Fruit
Chocolate ice
cream

Southwest salad
w/chicken
Mandarin oranges
Cookie

Turkey, Bacon, &
Swiss on Wheat
sandwich, Chips
Peaches, Coleslaw
Lemon cake

Garden salad
w/chicken
(Ranch dressing)
Fruit Cocktail
Brownie

Thur. June 4

Thur. June 11

Thur. June 18

Thur. June 25

Thur. July 2

BBQ boneless ribs
Baby red potatoes
green beans, pears
cherry Jello

Egg bake made w/
hash browns, sausage,
veggies, &
cheese, biscuit
fruit cocktail
blueberry muffin

Sloppy joe/bun
cheesy au gratin
potatoes, carrots
brownie

Chicken stir fry rice
tropical fruit
fortune cookie
ice cream cup

Country fried
steak w/gravy
Corn, mashed potatoes,
pears
festive cupcake

or

Chicken Caesar salad
peanut butter cookie
banana

Tuna salad croissant
potato chips
apple
magic bar

Chicken salad wrap
potato chips
watermelon
pineapple upside
cake

Ham & cheddar on
marble rye
Stuffed green pepper
soup
Pumpkin bar w/
cream cheese
frosting

Roasted turkey
&provolone sub
Pretzels, banana
cookie

Drive Up Brat & Hot Dog Event

Monday, June 29th
11am-1pm

 

Join us for a fun drive up lunch sponsored by our very own Board of Directors, TNT Catering, & Willow Pointe.

 

Meal includes hot dog or brat, chips, soda and popcorn.

 

Hope to see you there!

This is a FREE event but
Donations are Welcome!

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

Posted 5/1/2020

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

We Serve Lunch!

 

Did you know that the Senior Center serves lunch every day at 11:30 Monday – Friday? If you would like to have lunch with us, please call the Senior Center by NOON the day before your meal.  The cost of the meal is a $5.00 donation.

 

If you would like a more detailed menu please refer to our website: friendsofveronaseniorcenter.org
You may also call the Senior Center at 845-7471 or feel free to stop by!

Are you homebound?  We have Meals on Wheels that can be delivered to your home Monday-Friday. If you would like more information on this program, please call the Senior Center and you will be referred to a Case Manager for assistance.

 

 Changes to your current meal?

Please call the Nutrition phone line:  608-848-0438

 

Please call this number for any questions, concerns or changes with your current Congregate Meals or Meals on Wheels.  Thank you!

 

 

We serve salads on Fridays at the Senior Center

Friday Salads in April 2020

Friday – 4/3

Salad: TBD

Dressing: TBD

Meal items to be served with this: TBD

We serve salads on Fridays at the Senior Center

Friday Salads in March 2020

Friday – 3/6

Chicken Salad: Shredded lettuce topped with cranberry chicken salad, tomatoes, cucumbers and croutons.

Dressing: Balsamic Vinaigrette

Meal items to be served with this: fruit cocktail, pineapple fluff, WW bun

Friday – 3/13

Hummus Platter: Pitta wedges, hummus, celery sticks, cherry tomatoes, green pepper strips, and carrot sticks

Dressing: None

Meal items to be served with this: mandarin oranges, peach crisp

Friday – 3/20

Pork Taco Salad: Shredded lettuce topped with seasoned shredded pork, diced tomatoes, cheese, salsa, black olives, sour cream and tortilla strips.

Dressing: None

Meal items to be served with this: banana chocolate chip cookie, dinner roll/butter

Friday – 3/27

Chef’s Salad: Mixed Greens topped with deli ham & turkey, Swiss cheese, sliced green pepper, tomatoes, a hard boiled egg

Dressing: Ranch

Meal items to be served with this: fruit cocktail, blueberry crisp, white bun

We serve salads on Fridays at the Senior Center

Friday Salads in February 2020

Friday – 2/7

Tuna Salad: Mixed greens topped with tuna salad, tomato, cucumber and croutons.

Dressing: None

Meal items to be served with this: fruit cocktail, brownie with peanut butter frosting

Friday – 2/14

7 Layer Salad: Shredded lettuce topped with peas, celery, onion, mayo, shredded cheese, bacon and eggs.

Dressing: None

Meal items to be served with this: dinner roll/butter, mandarin oranges, cherry pie

Friday – 2/21

Chicken Cranberry Bacon Bleu (CCBB) Salad: Mixed greens topped with diced chicken, bacon crumble, dried cranberries and bleu cheese crumbles.

Dressing: Balsamic Vinaigrette

Meal items to be served with this:  banana, white bun, strawberry ice cream cup

Friday – 2/28

Chicken Taco Salad:  Shredded lettuce topped with seasoned diced chicken, diced tomatoes, cheese, salsa, black olives, sour cream and tortilla strips.

Dressing: None

Meal items to be served with this: apple juice, strawberry jello

We serve salads on Fridays at the Senior Center

Friday Salads in January 2020

Friday – 1/3

Chicken Confetti Salad: Shredded lettuce topped with diced chicken, tomatoes, cucumber, corn and bacon.

Dressing: Ranch

Meal items to be served with this: WW bun, pineapple, vanilla pudding

Friday – 1/10

Tuna Salad: Mixed greens topped with tuna salad, tomato, cucumber and croutons.

Dressing: None

Meal items to be served with this: banana, ambrosia salad

Friday – 1/17

Pork Taco Salad: Shredded lettuce topped with seasoned pulled pork, diced tomatoes, cheese, salsa, black
olives, sour cream and tortilla strips.

Dressing: None

Meal items to be served with this: WW bun, pineapple, chocolate pudding

Friday – 1/24

Chicken Canberry Bacon Bleu (CCBB) salad: Mixed greens topped with diced chicken, bacon crumble, dried cranberries and bleu cheese crumbles.

Dressing: Balsamic Vinaigrette

Meal items to be served with this: tropical fruit, dinner roll/butter, apple crisp

Friday – 1/31

7 Layer Salad: Shredded lettuce topped with  peas, celery, onion, mayo, shredded cheese, bacon and eggs.

Dressing: None

Meal items to be served with this: crackers, warm spiced apples