Following is a list of meals to be served this month in the Mid-county area by Meals on Wheels. Meals are served from 11:30 a.m. until 1 p.m. Monday through Friday at the Cherry Blossom Senior Services Office in the East Portland Community Center, 740 S.E. 106th Ave. Anyone over the age of 60, regardless of income, is invited to dine. The organization’s cost for each meal is $7.39, and diners are asked to contribute what they can comfortably afford.

The lunch meal supplies one-third to one-half of an older adult’s daily nutrition requirements. Each menu includes a salad, an entree, a starch, a vegetable, bread, dessert and a beverage. The DASH Diet is also available for those who need diabetic, low-sodium or low-cholesterol meals. 

Transportation assistance to the senior meal center sites is available through Ride Connection ( or TriMet LIFT Service (

For more information, please call the Cherry Blossom Center Meals on Wheels at 503-256-2381.

Wednesday, Mar. 1: SWEET and SOUR CHICKEN and Brown Rice or CREAMY GARLIC PIZZA with Capri Blend Vegetables

Thursday, Mar. 2: VEGETARIAN PENNE PASTA or TUNA SALAD NIÇOISE with Scandinavian Vegetables, Rainbow Spinach Salad, Banana

Friday, Mar. 3: COD, Cucumber Sauce, Polenta and Oregon Bean Medley or CHICKEN CAESAR WRAP and Butternut Squash Soup with Tossed Salad, Bleu Cheese Dressing, Apple Bread Pudding

Monday, Mar. 6: CHICKEN TERIYAKI, Brown Rice, Edamame Medley and Creamy Coleslaw or CHEF SALAD with Apple

Tuesday, Mar. 7: SPAGHETTI, MEAT SAUCE and Mediterranean Blend Vegetables or SWISS MUSHROOM BURGER and Split Pea Soup with Rainbow Spinach Salad, Seasonal Fruit

Wednesday, Mar. 8: SWAI FISH, Black Bean Salsa and Couscous or CHICKEN CHILE VERDE and Whole Wheat Tortilla with Sunshine Carrots, Garden Salad, Thousand Island Dressing, Banana

Thursday, Mar. 9: HERB BAKED CHICKEN BREAST and Brown Rice or TUNA SANDWICH and Tomato Soup with Flavor Fiesta Vegetables, Creamy Cucumber Salad, Citrus Cranberry Cake

Friday, Mar. 10: HONEY PINEAPPLE PORK, White Rice, Garden Blend Vegetables, Tossed Salad, and Ranch Dressing or CHINESE CHICKEN SALAD with Orange

Monday, Mar. 13: ASIAN BARBECUE CHICKEN and Potatoes or FISH TACOS with Oregon Bean Medley, Spinach Salad, Italian Dressing, Raspberry Parfait

Tuesday, Mar. 14: BEAN and CHEESE BURRITO, Salsa, Key West Vegetables and Santa Fe Salad or CHICKEN CAESAR SALAD with Seasonal Fruit

Wednesday, Mar. 15: SOMALI CHICKEN and White Rice or HAWAIIAN PIZZA with Normandy Blend Vegetables, Tossed Salad, French Dressing, Banana

Thursday, Mar. 16: SPINACH LASAGNA and Garden Blend Vegetables or ROAST BEEF SANDWICH and Spring Vegetable Soup with Boston Bean Salad, Orange

Friday, Mar. 17: IRISH STEW and Mashed Potatoes with Capri Vegetables, Garden Salad, Italian Dressing, Lime Parfait, No Second Entrée

Monday, Mar. 20: SWAI FISH, Lemon Dill Sauce and Wild Rice or SOUTHWEST QUICHE with Mixed Vegetables, Spinach Salad, Ranch Dressing, Apple

Tuesday, Mar. 21: ROAST PORK TENDERLOIN, Gravy, Baked Red Potatoes and Peas and Carrots or CHICKEN DIJON SANDWICH and Chicken Noodle Soup with Apple-Cabbage Salad, Russian Cream, Strawberry Cream

Wednesday, Mar. 22: MEAT LASAGNA or LEMON- GRASS FISH and White Rice with Garden Blend Vegetables, Tossed Salad, French Dressing, Seasonal Fruit

Thursday, Mar. 23: CHICKEN STROGANOFF, Noodles and Capri Mix Vegetables or VEGGIE BURGER and Black Bean Soup with Four Bean Salad, Banana

Friday, Mar. 24: HERB ROASTED TURKEY, Apricot Sauce, Brown Rice, Key West Bend Vegetables and Claremont Salad or CHICKEN GRAPE SALAD with Banana Bread

Monday, Mar. 27: CITRUS TARRAGON CHICKEN, Mashed Potatoes, Normandy Blend Vegetables and Patio Salad or TUNA STUFFED TOMATO SALAD with Cookie

Tuesday, Mar. 28: BEEF and MACARONI CASSEROLE and Country Trio Vegetables or OPEN-FACE TURKEY SANDWITH and Lentil Soup with Spinach Salad, Italian Dressing, Orange

Wednesday, Mar. 29: CHICKEN ENCHILADA and Sauce or OMELET and Mushroom Sauce with Flavor Fiesta Vegetables, Garden Salad, French Dressing, Apple

Thursday, Mar. 30: PORK TENDERLOIN, Dijon Sauce, Tri-Cut Red Potatoes, Asparagus, Tossed Salad and Cherry Vinaigrette or WINTER CHICKEN SALAD with Pumpkin Cake

Friday, Mar. 31: SWEDISH MEATBALLS and Spiral Noodles or CHICKPEA TOFU and Brown Rice with Flavor Fiesta Vegetables, Italian Coleslaw, Apple

Modified diets available with a doctor’s prescription: soft, low sodium, diabetic and low cholesterol.