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Note: In response to concerns about the coronavirus, area events may be subject to cancellation, postponement or attendance limits. Please contact organizers to confirm event details.

A confidential, voluntary donation of $2 per meal is suggested. Guests under 60 are welcome to join us for lunch at a cost of $3.50.

For information, call the Mystic Valley Nutrition Department at 781-388-2303.

**Indicates a high-sodium meal. (V) Indicates a vegetarian item.

NOTE: We prefer that you make a reservation for lunch by talking to the meal site coordinator at least one day in advance, or you may call 781-388-2303.

Monday, March 30

Mushroom barley soup.

HOT: Lasagna served with a chicken meatball and broccoli with cauliflower.

COLD: Chicken salad sandwich served with squash, zucchini, red onion salad and pasta vegetable salad.

Blueberry snack loaf for dessert.

Tuesday, March 31

Split pea soup.

HOT: Lemon Dijon chicken served with Italian green beans and whipped sweet potatoes.

COLD: Egg salad sandwich served with carrot pineapple salad and German potato salad.

Tapioca pudding with whipped topping for dessert.

Wednesday, April 1

Chicken vegetable ditalini soup

HOT: Baked fish served with tarter sauce, ratatouille and mashed potatoes.

COLD: Roast beef and Swiss cheese sandwich served with a chickpea, tomato and cucumber salad and macaroni salad.

Orange for dessert.

Thursday, April 2

**Hot dog served with baked beans and cole slaw.

COLD: Italian tuna salad sandwich served with a spinach and mandarin orange salad and tricolor pasta salad.

Fresh fruit for dessert.

Friday, April 3

Spinach mixed bean soup.

HOT: Broccoli, mushroom quiche (V) served with stewed tomatoes and O’Brien potatoes.

COLD: Vegetarian chef salad (V) with lite Italian dressing served with pesto pasta salad.

Mandarin oranges for dessert.

Monday, April 6

Kale pasta soup.

HOT: Greek chicken served with country blend vegetables and parsley potatoes.

COLD: Egg salad sandwich (V) served with cucumber dill salad and Greek pasta salad.

Pears for dessert.

Tuesday, April 7

HOT: American chop suey served with summer/spring vegetable blend.

COLD: Turkey and Swiss cheese sandwich served with root vegetable salad and balsamic pasta salad.

Vanilla birthday cake for dessert.

Wednesday, April 8

Cream of mushroom soup.

HOT: White bean kale stew (V) served with white rice, garden salad and lite Italian dressing.

COLD: Curry chicken salad sandwich served with beet salad and English pea salad.

Ambrosia pudding for dessert.

Thursday, April 9

Chicken mixed bean soup.

HOT: Roast turkey and gravy served with cranberry sauce, mashed potatoes and mixed vegetables.

COLD: Roast beef and American cheese sandwich served with broccoli slaw and potato salad.

Mixed fruit for dessert.

Friday, April 10

HOT: Potato crunch fish served with tarter sauce, whipped butternut squash and Italian green beans.

COLD: Cottage cheese fruit plate (V) served with carrot raisin salad.

Fresh fruit for dessert.

Monday, April 13

Cream of broccoli soup.

HOT: Creole fish served with whipped sweet potatoes, broccoli and cauliflower.

COLD: Turkey and Swiss cheese sandwich served with three bean salad and zucchini tomato salad.

Fruited gelatin with whipped topping.

Tuesday, April 14

Orzo vegetable soup.

HOT: Beef pepper casserole served with creamy Parmesan polenta and spinach.

COLD: **Vegetarian chef salad(V) served with lite Italian dressing and potato salad.

Vanilla pudding with whipped topping for dessert.

Wednesday, April 15

Beef and vegetable soup.

HOT: Chicken marsala served with Italian roasted potatoes and ratatouille.

COLD: Roast beef and Swiss cheese sandwich served with corn salad and cole slaw.

Mandarin oranges for dessert.

Thursday, April 16

HOT: Lentil stew (V) served with white rice and a tossed garden salad with lite Italian dressing.

COLD: Chicken salad sandwich served with carrot pineapple salad and German potato salad.

Tropical fruit for dessert.

Friday, April 17

HOT: Crumb topped macaroni and cheese (V) served with a baked tomato half.

COLD: Egg salad sandwich (V) served with broccoli, feta, orzo salad and root vegetable salad.

Fresh fruit for dessert.

Monday, April 20

In observance of Patriots’ Day, no lunch will be served today

Tuesday, April 21

Split pea soup.

HOT: BBQ pulled pork served with white rice, collard greens and onions.

COLD: California chicken salad sandwich served with English pea salad and cauliflower carrot salad.

Peaches for dessert.

Wednesday, April 22

Lentil spinach soup.

HOT: **Broccoli cheese stuffed chicken breast with gravy served with honey glazed carrots with parsnips and red bliss potatoes.

COLD: Egg salad sandwich (V) served with tricolor pasta salad and spinach mandarin orange salad.

Red velvet cupcake for dessert.

Thursday, April 23

Lentil spinach soup.

HOT: **Broccoli cheese stuffed chicken breast with gravy served with honey glazed carrots with parsnips and red bliss potatoes.

COLD: Egg salad sandwich (V) served with tricolor pasta salad and spinach mandarin orange salad.

Red velvet cupcake for dessert.

Friday, April 24

Lentil spinach soup.

HOT: **Broccoli cheese stuffed chicken breast with gravy served with honey glazed carrots with parsnips and red bliss potatoes.

COLD: Egg salad sandwich (V) served with tricolor pasta salad and spinach mandarin orange salad.

Red velvet cupcake for dessert.

Monday, April 27

Lentil spinach soup.

HOT: **Broccoli cheese stuffed chicken breast with gravy served with honey glazed carrots with parsnips and red bliss potatoes.

COLD: Egg salad sandwich (V) served with tricolor pasta salad and spinach mandarin orange salad.

Red velvet cupcake for dessert.

Tuesday, April 28

Lentil spinach soup.

HOT: **Broccoli cheese stuffed chicken breast with gravy served with honey glazed carrots with parsnips and red bliss potatoes.

COLD: Egg salad sandwich (V) served with tricolor pasta salad and spinach mandarin orange salad.

Red velvet cupcake for dessert.

Wednesday, April 29

Lentil spinach soup.

HOT: **Broccoli cheese stuffed chicken breast with gravy served with honey glazed carrots with parsnips and red bliss potatoes.

COLD: Egg salad sandwich (V) served with tricolor pasta salad and spinach mandarin orange salad.

Red velvet cupcake for dessert.

Thursday, April 30

Lentil spinach soup.

HOT: **Broccoli cheese stuffed chicken breast with gravy served with honey glazed carrots with parsnips and red bliss potatoes.

COLD: Egg salad sandwich (V) served with tricolor pasta salad and spinach mandarin orange salad.

Red velvet cupcake for dessert.

March/April Mystic Valley Elder Services Lunch Menu – News – Melrose Free Press
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