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MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY Milk Served Daily 2 3 4 5 6 Green Chili Pork Stew Chicken Salad Roast Beef Tuna Casserole Hamburger On The Grill Cornbread Beet Salad Mashed Potatoes w/ Gravy Carrots Baked Beans Salad Roll Green Beans Roll Potato Salad Cookie Fruit Cocktail Salad Applesauce Tropical Fruit Roll Jello w/ Fruit 9 10 11 12 13 Frito Pie Sloppy Joe Chicken Fettuccini Goulash Chicken Breast Broccoli Green Beans Brussel Sprouts Spinach Stuffing w/ Gravy Salad Salad Salad Salad Green Beans Peache Cobbler Baked Apples Roll Garlic Bread Salad Carrot Raisin Salad Orange Roll Strawberry Ice Cream 16 17 18 19 20 Chicken Fajitas Meat Loaf Macaroni & Cheese Chili Beans Pinto Beans Mashed Potatoes w/ Gravy Black Beans Squash Asparagus Salad Salad Coleslaw Sherbet Roll Roll Cornbread Apple Fruit Cocktail Pears 23 24 25 26 27 Beans & Ham Baked Fish Honey Mustard Chicken Beef Stew Chicken Noodle Spinach Potato Wedge Green Beans Salad Broccoli Cucumber Salad Lemon Wedge Salad Cornbread Bean Salad Cornbread Tartar Sauce Roll Orange Roll Peaches w/ Cottage Cheese Coleslaw Vanilla Pudding Vanilla Ice Cream Apricots FEBRUARY 2015 Menu Subject to Change Center Closed! Presidents' Day Holiday! ---PAGE BREAK--- The Bonnie Dallas Senior Center Nutrition Program 109 E. La Plata Street, Farmington, NM 87401 Meals Served: Monday – Friday 11:45am – 1:00pm Suggested Donation $3.00 for anyone 60+ $6.00 for 59 and younger. Freshening up frozen vegetables Frozen vegetables sometimes get a bad rap for being bland or unappealing compared to fresh vegetables. However, frozen versions can be just as delicious – and they are just as nutritious: Select frozen vegetables that don’t have any additives, such as butter or sauces. Store frozen vegetables in your freezer for up to three months. Steam, bake, or sauté frozen vegetables, but don’t boil them, which can make them mushy; watery mess and remove nutrients. You can also microwave vegetables, adding just enough water to fill the bottom of the dish. Add your favorite herbs and spices, such as: freshly ground black pepper, garlic powder, chili powder, rosemary, basil, sage, or dill. If you’re adding the frozen vegetables to a casserole, stir-fry, soup, pasta, or other recipe, don’t cook the vegetables before adding them. Heart Health Awareness Wednesday, February 4, 2015 10:00 a.m. to 11:00 a.m. Senior Activity Center Discuss ways to reduce the risk of developing heart disease by promoting healthy eating habits that decrease the risk of onset by following simple basic tips. Presented by Carol Cherrey, RN San Juan Regional Medical Center Produce shopping and storing secrets Shopping for produce: When shopping, go early. You don’t want to buy produce that has been sitting out all day. Buy produce in season, when possible. Buy loose produce rather than packaged. Avoid produce with bruises, cuts, or mold. Buy only a week’s worth of produce, unless you plan to freeze it. Buy only pasteurized juices. Storing produce: As soon as you get home from the store, refrigerate produce that needs to stay cold. Refrigerate any fresh produce with two hours of peeling or cutting it. Throw away cut produce left at room temperature for more than two hours and cooked vegetables after three or four days. Valentine Bingo Monday, February 9, 2015 1:00 p.m. to 2:00 p.m. $.50 per card Senior Center provides prizes and refreshments. Must be signed up by 1:00 Valentine Dinner Friday, February 13, 2015 11:45 a.m. to 1:00 p.m. Suggested donation of $3.00 for 60+ $6.00 fee for 59 & under Valentine Dance 10:30 a.m. to 2:00 p.m. Senior Center CLOSED for Presidents’ Day! Saturday thru Monday, February 14 ‐ 16, 2015