September  2024

Congregate Breakfast & Lunch Menu

Breakfast is served: Mon- Fri  9:30am - 10:15am

Lunch is served Mon- Fri from 12pm-12:45pm

All meals come with fruit, milk, and Whole Wheat bread.

*Please note substitutions may occur on occasion.

All Meals are served in the auditorium

Suggested Contributions for 

Adults 60 and over is:   $1.00 

Food Handlers, Staff and Guests pay: $6.00

Date: Monday, September 2nd - Labor Day - VISIONS Closed 

Date: Tuesday, September 3rd 

Breakfast: Scrambled Eggs with Swiss, Oatmeal, Whole Wheat Bread 

Regular meal: Baked Ziti with Turkey (dairy Free) 

Veggie meal: Vegetable Lasagna 

Sides: Italian Blend Vegetables, Refreshing Chickpea Salad with Dill 

Date: Wednesday, September 4th

Breakfast: Scrambled Eggs, Bran Flakes Cereal, Whole Wheat Bread 

Regular meal: Chicken Parmesan 

Veggie meal: Eggplant Parmesan with Ricotta 

Sides: Mixed Green Salad 

Date: Thursday, September 5th 

Breakfast: Bran Muffin, Egg Whites, Plain French Toast 

Regular meal: Beef Brisket with Tomatoes and Onions Veggie meal: Comforting Lentil And Bean Chili 

Sides: Garden Salad 

Date: Friday, September 6th 

Breakfast: Scrambled Eggs with Red Peppers and Onions, Oatmeal, Whole Wheat Bread 

Regular meal: Cuban Style Split Pea Soup, Southern Italian Tofu Parmesan 

Sides: Cucumber Dill Salad 

Date: Monday. September 9th 

Breakfast: Omelet with Peppers and Onions, Home Fries, Steel Cut Oatmeal 

Regular meal: Salmon in Garlic Butter Sauce 

Veggie meal: Orzo Stuffed Peppers 

Sides: Cucumber Dill Salad 

Date: Tuesday, September 10th - Fall Festival Special Meal

Breakfast: Turkey Bacon, whole Wheat bread, Scrambled Eggs 

Regular meal: Beef Hotdog with Whole Wheat Hotdog Buns.

Veggie meal: Veggie Hotdog with Whole Wheat Hotdog Buns.

Sides: Potato Wedges and Coleslaw

Date: Wednesday, September 11th 

Breakfast: Scrambled Eggs with Red Peppers and Onions, Steel Cut Oatmeal 

Regular meal: Classic Chicken Cacciatore 

Veggie meal: Eggplant Parmesan with Ricotta 

Sides: Sauteed Mushrooms, Peppers and Red Onions 

Date: Thursday, September 12th 

Breakfast: Chicken Breast with Mushrooms and Peppers, Scrambled Eggs with Swiss, Bran Cereal 

Regular meal: Spanish Style Pork 

Veggie meal: Grilled Mozzarella and Tomato Sandwich Sides: Cilantro Lime Brown Rice, Whole Wheat Dinner Roll 

Date: Friday, September 13th 

Breakfast: Omelette with Spinach and Parmesan Cheese, Bran Muffin 

Regular meal: Dominican Vegan Sancocho (Root Vegetable Stew) 

Sides: Adobo Spiced Cauliflower, Zucchini and Red Carrots, Yellow Plantains 

Date: Monday, September 16th

Breakfast: Spinach with Feta Individual Omelete

Regular meal: BBQ Chicken Breast

Veggie meal: New Orleans Style Sweet Potato Gumbo

Sides:  Garden Salad, Roasted Broccoli

Date: Tuesday, September 17th

Breakfast: Scrambled Eggs with Red Peppers and Onions, Cheesy Home Fries, Oatmeal

Regular meal: Fish with Mushrooms, Peppers and Tomatoes

Veggie meal: Roasted Vegetable, Black Bean, and corn Enchilada Casserole

Sides: Baby Carrots with Parsley

Date: Wednesday, September 18th

Breakfast: Egg Whites, Plain French Toast, Applesauce

Regular meal: Beef Meatballs in Tomato Sauce

Veggie meal: Breaded Eggplant Cutlets

Sides: Garden Salad

Date: Thursday, September 19th

Breakfast: Scrambled Eggs with Red Peppers and Onions, Bran Flakes Cereal, Home Fries

Regular meal: Pork Spare Ribs

 Veggie meal: Latin Sweet Potato and Red Bean Chili

Sides: Broccoli and Red Pepper Salad, Parmesan Rosemary Sweet Potatoes

Date: Friday, September 20th

Breakfast: Scrambled Eggs with Swiss, Oatmeal

Regular meal: Eggplant Parmesan with Creamy Cashew Ricotta

Sides: Carrot Apple Raisin Salad

Date: Monday, September 23rd

Breakfast: Spinach and Feta Omelette, Bran Flakes Cereal, Home Fries, Whole Wheat Bread

Regular meal: Chicken Tikka Masala

Veggie meal: Curried Jamaican Stew

Sides: Mexican Corn Confetti Salad, Sautéed Sweet Potatoes

Date: Tuesday, September 24th

Breakfast: Scrambled Eggs with Swiss, Oatmeal, Whole Wheat Bread

Regular meal: Chicken Breast with Mushrooms and Peppers

Veggie meal: Eggplant Parmesan

Sides: Garden Salad

Date: Wednesday, September 25th

Breakfast: Egg a la Mexicana, Bran Flakes Cereal, Whole Wheat Bread

Regular meal: Salmon Salad

Veggie meal: Summer Chickpea and Veggie Salad

Sides: Vegetable Mix

Date: Thursday, September 26th

Breakfast: Egg Whites, Plain French Toast, Bran Muffin

Regular meal: Beef and Cheese Lasagna

Veggie meal: Whole Wheat Vegetable Lasagna

Sides: Garden Salad

Date: Friday,September 27th

Breakfast: Scrambled Eggs with Red Peppers and Onions, Oatmeal, Whole Wheat Bread

Regular meal: Nice Vegetable Soup, Whole Wheat Quesadillas with Cheddar, Black Beans and Vegetables

Sides: Italian Blend Vegetables

Date: Monday, September 30th

Breakfast: Omelet with Peppers and Onions, Home Fries, Steel Cut Oatmeal

Regular meal:  Baked Salmon with Cilantro Citrus Sauce

Veggie meal: Eggplant Parmesan with Ricotta

Sides: Broccoli and Red Pepper Salad

Breakfast Rules:

You cannot use your Malibu Breakfast Voucher and receive breakfast at VISIONS on the same day. The last meal will be served at 10am or when they run out.   We are only offering a small limited number of sit down meals for breakfast.  It will be first come, first serve.  This is only for registered Older Adult Center members.  You will need to bring your bar code. To be fair and equitable due to the limited number of meals you must come down for the meal.  We will not be providing the meals to aides or other people to pick up for you. We will not be saving any meals.  The meal will be in the same containers like lunch and will come with a cold pack. 

Meal Service Updates

We are also asking all participants to help clean up by putting trash in the bins when they are done.  This will help keep the spaces clean.  Trash bins are next to the exit doors.

Please note that this is a Congregate and Meal Service. All meals are on a first come first serve basis.  All meals come with fruit, milk and bread. Each meal meets 1/3 of the Recommended Daily Dietary Allowance and adheres to US dietary guidelines and DFTA guidelines. All chilled meals are freshly made and must be consumed within 48 hours of production. Salt and Pepper Packets, Hot Sauce and Butter available Upon Request. Note: Menu Subject to Change.

Suggested Contributions for Meal     

A contribution of $1 is suggested. If available, seconds are given only at the end of meal service. Any meal taken home needs to be consumed within 24 hours. For Chilled Take Home Meals: Refrigerate immediately and consume within 48 hours. For meals that need reheating, preheat the oven to 300F and cook for 15 to 20 minutes. Suggested Contributions for:

Adults 60 and over is:   $1.00 

Food Handlers, Staff and Guests pay: $6.00