SEPTEMBER MENU
Meals served Monday thru Friday at 12 Noon.
Closed Holidays
Call for reservations 1-707-987-3113
Meals subject to change without notice
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Important Notice
Our home delivered meals should be eaten hot and as soon as delivered. If you choose to save it for another time, please:
Refrigerate meals immediately
Hot meal re-heating instructions:
- Peel back lid to vent or slit film in each compartment (optional)
- Re-heat meal in microwave 2-3 minutes maximum on high
- Re-heat meal in conventional oven, place meal on a cookie sheet and set oven at 350° F. for 10 minutes maximum
Frozen meal re-heating instructions:
- Peel back lid to vent or slit film in each compartment (optional)
- Heat frozen meals in microwave for 3-5 minutes maximum on high
- Heat frozen meal in conventional oven, place meal on cookie sheet and set oven at 350° F. for 30 minutes maximum
Do not use toaster ovens to reheat under any circumstances
Frozen meals should be placed in the freezer or refrigerator immediately. All perishable foods (food prepared with milk, eggs, meat poultry or fish) should be stored at a temperature below 40° or heated until the food is over 160°.
PLAN AHEAD
There are times, unfortunately, when the Senior Center is unable to distribute meals to our seniors. It isn’t often, and it is disheartening when it happens. During our snow days, decision time comes into play. We ask ourselves: Can our employees make it to work—safely? Are the roads opened and are they free of ice? Keep in mind that not all of our employees live in Middletown or in Hidden Valley.
We all talk about the changes in the weather patterns. What we need to do is plan ahead for the “dangerous” weather changes or disasters-- snow, floods, fires.
Each time you shop, it is a good idea to pick up something extra that you are able to keep on your shelf for a lengthy period of time. That way in case of an emergency, you have food in the house which can be used whether the power is on or off. Here are some ideas for an emergency bag: Tuna and chicken kits; granola bars; peanut butter; crackers; fruit cups; V-8; shelf stable milk; water. Also, keep a couple of cans of soup, perhaps beans, and other canned choices if power remains on but you wish to keep the refrigerator/freezer closed in case power eventually goes out.
FOOD BANK/MEAL INFO
HOT MEALS
Middletown United Methodist Church
15833 Armstrong St., Middletown
Every Monday & Thursday
Dinner Served 5:00 pm - 6:30 pm
$$ Donation only
FOOD BANKS
Twin Pine Casino (Redwood Empire Food Bank)
22223 Hwy 29, Middletown
1st & 3rd Tuesday of Month
9:30 am - 11:00 am
Drive thru only
Middletown United Methodist Church (Catholic Charities)
15833 Armstrong St., Middletown
3rd Wednesday of Month
4:00 pm - 6:00 pm
Little Red School House (Clear Lake Gleaners)
15780 Bottle Rock Rd., Cobb
1st Wednesday of Month
3rd Thursday of Month
8:00 am - 10:00 am
Middletown Lion's Club (Clear Lake Gleaners)
15399 Central Park Rd., Middletown
1st Wednesday of Month3rd Thursday of Month8:00 am - 10:00 am
Middletown Senior Center (SENIORS ONLY)
(Hardester's & Grocery Outlet)
21256 Washington St., Middletown
Registered Seniors 60+
Monday, Wednesday & Friday
9:00 am - 1:00 pm
Harvest Chicken & Veggie Skillet
Ingredients:
1 lb boneless, skinless chicken breast (cut into bite-sized pieces)
1 medium sweet potato (peeled, cubed)
1 medium apple
1 cup Brussels sprouts (halved)
1 small red onion (sliced)
2 tbsp olive oil (or avocado oil)
2 tsp garlic powder
1 tsp cinnamon
1 tsp thyme (dried or fresh)
½ tsp black pepper
½ tsp salt (optional – can reduce for low sodium diets)
¼ cup low-sodium chicken broth
¼ cup chopped walnuts or pecans (optional for crunch)
2 tbsp dried cranberries
Directions:
Prep Ingredients: Wash and chop all produce. Cut chicken into small
cubes.
Cook Chicken: Heat 1 tbsp olive oil in a large skillet over medium heat. Add chicken, season with half the garlic powder, thyme, salt, and pepper. Cook until golden and no longer pink (about 7–8 minutes). Remove from skillet and set aside.
Cook Veggies: In the same skillet, add the remaining oil, sweet potato, onion, and Brussels sprouts. Sauté for about 10 minutes, stirring often, until tender.
Add Apples & Flavor: Stir in apples, cinnamon, remaining garlic powder, and chicken broth. Cook another 5 minutes until apples soften
slightly.
Combine: Return chicken to the skillet. Toss everything together, cooking another 2 minutes to blend flavors.
Finish: Sprinkle walnuts/pecans and cranberries on top before serving.
Nutritional Benefits (per serving, without nuts/cranberries):
Calories: ~320
Protein: 27g
Carbs: 26g (from sweet potato & apple)
Fiber: 6g (gut & heart health)
Fat: 12g (healthy fats from olive oil & chicken)
Vitamin A: 180% DV (great for eyes & skin)
Vitamin C: 60% DV (immune support)
Potassium: 850mg (supports heart & blood pressure)
Seasonal flavors = makes cooking fun in September!
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