Congregate Breakfast & Lunch Menu
April 2024
Congregate Breakfast & Lunch Menu
Mondays-Fridays in the Auditorium
Breakfast is served from 9: 30 AM to 10 AM.
Lunch is served from 12 PM -12: 45 PM
All meals come with fruit, milk and bread.
*Please note substitutions may occur on occasion.
Suggested Contributions for
Older Adults 60 and over is: $1.00
For Food Handlers, Staff and Guests pay: $6.00
Please note you can not use your Malibu Breakfast Voucher the same day that you receive a VISIONS congregate breakfast.
Plant based meals will now be switched to Fridays, starting Friday, April 12th. We will resume offering a regular and veggie option on Mondays.
Monday April 1st
Breakfast: Bran flakes cereal, home fries, spinach & feta omelet, and whole wheat bread
Lunch: Eggplant parmesan with creamy cashew and ricotta
Chilled Breakfast: Oatmeal, scrambled eggs with Swiss
Chilled Regular Lunch: Beef Salisbury steak with mushroom sauce
Chilled Veggie Lunch: Veggie, black bean and corn Enchilada
Tuesday April 2nd - Election Day - No Meal Service
Wednesday April 3rd
Breakfast: Bran flakes cereal, scrambled eggs
Regular Lunch: Pork Spare Ribs
Veggie Lunch: New Orleans style Sweet potato gumbo
Sides: Broccoli and red pepper salad, and parmesan rosemary mashed potatoes
Thursday April 4th
Breakfast: Bran muffin, egg whites, plain French toast, and turkey sausage link
Regular Lunch: BBQ Chicken Leg Quarters
Veggie Lunch : Sweet potato and red bean chili
Sides: Baked Macaroni and cheese, garden salad, and roasted broccoli
Friday April 5th
Breakfast: Oatmeal, scrambled eggs with red peppers & onions, and whole wheat bread
Regular Lunch : Citrus sesame crusted salmon
Veggie Lunch: Eggplant and Lentil Curry delight
Sides: Cumin spiced Quinoa with black beans and corn. Broccoli and red peppers, and a garden salad.
Monday, April 8th
Breakfast: Omelet with peppers and onions, home fries, and steel cut oatmeal.
Regular Lunch: Tuna Fish salad
Veggie Lunch: Whole Wheat Quesadilla with cheddar, black beans and veggies.
Sides: Whole wheat pasta salad and steamed carrots with raisins.
Tuesday April 9th- Special Meal
Breakfast: Roasted potatoes, scrambled eggs, whole wheat bread
Regular Lunch : Turkey Breast with Gravy. Mashed Potatoes and Spinach. Includes Dessert!
Veggie Lunch : Eggplant Parmesan, Penne Pasta and Spinach. Includes Dessert!
Wednesday April 10th
Breakfast: Scrambled eggs with red peppers & onions, and steel cut oatmeal (with milk)
Regular Lunch: Baked white fish with garlic and crumb crust
Veggie Lunch: Chipotle bean and veggie chili
Sides: Quinoa, baby carrots with parsley, and broccoli and red pepper salad
Thursday April 11th
Breakfast: Raisin bran cereal and scrambled eggs with Swiss
Regular Lunch : General Tso’s Chicken
Veggie Lunch: Baked Eggplant Parmesan
Sides: White rice, broccoli with teriyaki sauce and steamed carrots with green beans.
Friday, April 12th
Breakfast: Omelet with spinach and parmesan cheese, Bran muffin, and steel cut oatmeal.
Lunch: Vegan whole grain Mac and cheese
Sides: Mashed Sweet Potatoes with Marshmallows, and mixed green salad
Monday, April 15th
Breakfast: Spinach and feta omelet, raisin bran cereal
Regular Lunch: BBQ Chicken breast
Veggie Lunch: Whole wheat penne with white beans, eggplant and tomatoes
Sides: Quinoa, collard greens with tomato, and Mexican corn confetti salad
Tuesday, April 16th
Breakfast: Scrambled eggs with red peppers and onions, cheesy home fries, and oatmeal
Regular Lunch: Turkey with gravy
Veggie Lunch: Baked Eggplant Parmesan
Sides: Brown Rice, sautéed spinach with spinach, apple, and red onion salad.
Wednesday, April 17th
Breakfast: Egg whites, plain french toast and oatmeal
Regular Lunch: Baked Chicken Quarters
Veggie Lunch: Potato and cheese pierogi with sour cream
Sides: Arroz con gandules (brown rice and peas), broccoli and red pepper salad, and mixed vegetables.
Thursday, April 18th
Breakfast: Scramble eggs with red peppers and onions, home fries, and bran flakes cereal
Regular Lunch: Beef Salisbury steak with mushroom sauce
Veggie Lunch: Whole wheat american cheese sandwich
Sides: Broccoli with toasted garlic and parmesan rosemary mashed potatoes.
Friday, April 19th
Breakfast: Scramble eggs with swiss, turkey sausage, and oatmeal
Lunch: Moroccan eggplant and chickpea stew
Sides: Roasted potatoes and roasted mushrooms
Monday, April 22nd
Breakfast: Spinach and feta omelet, home fries, bran flakes cereal,
Regular Lunch: BBQ Chicken Leg quarters
Veggie Lunch: Roasted veggies, black beans, and corn enchilada
Sides: Brown rice and a veggie mix
Tuesday, April 23
Breakfast: Scramble eggs with swiss and oatmeal.
Regular Lunch: Deluxe cheeseburger with sauteed green peppers & onions
Veggie Lunch: Basil quinoa stuffed peppers
Sides: Broccoli with toasted garlic and sweet baked yams
Wednesday, April 24th
Breakfast: Scrambled eggs, bran flakes cereal
Regular Lunch: Chicken breast with mushrooms and peppers
Veggie Lunch: Veggie lovers lasagna Alfredo
Sides: Brown rice, sauteed spinach and tomatoes, and green beans
Thursday, April 25th
Breakfast: Egg whites, plain french toast, and a bran muffin
Regular Lunch: Baked Salmon
Veggie Lunch: Vegetable Lasagna
Sides: Mashed sweet potatoes and steamed spinach
Friday, April 26th
Breakfast: Scrambled eggs with red peppers and onions, oatmeal
Lunch: Curry chickpea stew
Sides: White rice and a mixed green salad
Monday, April 29th
Breakfast: Omelette with peppers and onions, home fries, and steel cut oatmeal
Regular Lunch: BBQ Chicken leg quarters
Veggie Lunch: Baked ziti with cheese
Sides: Yellow rice, yellow plantains, and a green salad with apples
Tuesday, April 30
Breakfast: Roasted potatoes, scrambled eggs
Regular Lunch: Baked white fish with garlic crumb crust
Veggie Lunch: Whole wheat bean burrito
Sides: Quinoa salad with black beans and chilis, and california blend veggies.
Each meal meets 1/3 of the Recommended Daily Dietary Allowance and adheres to US dietary guidelines and DFTA guidelines. All meals come with fruit, juice, milk, and bread. 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. A donation of $1 is suggested. Please note the following DFTA Meal Standards: All participants attending the congregate meal service are offered a complete meal before seconds are given. If available, seconds are given only at the end of meal service.
Please Note we are a congregate meal program and recommend that you eat your meals at our Center. If you take your meal home, you are responsible for any food borne illness. If you take your meals home, you are responsible for safely insulating your meals. Any meal taken home needs to be consumed within 24 hours. For Friday Chilled Take Home Meals: Refrigerate immediately and consume within 48 hours. For meals that need reheating, preheat oven to 300 degrees Fahrenheit and cook for 15 to 20 minutes. Please be advised to keep Hot and Chilled meals separate in order to prevent meal temps out of the “Danger Zone” (40 °F and 140 °F).