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.

Meals on Wheels People menus follow the DASH (Dietary Approaches to Stop Hypertension) menu pattern. Research has shown that people who follow a low sodium diet and the DASH diet receive the biggest benefit in lowering blood pressure and may help to prevent the development of high blood pressure. The DASH diet includes increased fresh fruits, vegetables, fish, poultry, nuts and whole grains. All menus are approved by a registered dietitian and meet one third of the recommended daily caloric requirements.

The Meals on Wheels People DASH menus support chronic disease management of diabetes, hypertension and high cholesterol. In addition, a soft diet is available for clients with digestive and oral problem. The soft diet will not include raw food items or general dietary irritants.

All Meals on Wheels clients receive the DASH menu pattern or the option of the soft diet. Vegetarian meals are also available. Two entrée options are served in our dining centers and may also include salad bars and ethnic menus.

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.

Tuesday, Aug. 1: BEEF and MACARONI CASEROLE and Country Trio Vegetable or OPEN-FACE TURKEY SANDWICH and Lentil Soup with Spinach Salad, Italian Dressing, Orange

Wednesday, Aug. 2: CHICKEN ENCHILADA and Green Sauce or OMELET and Mushroom Sauce with Flavor Fiesta Vegetables, Garden Salad, French Dressing, Apple

Thursday, Aug. 3: PORK TENDERLOIN, Dijon Sauce, Tri-Cut Red Potatoes, Asparagus, Tossed Salad and Cherry Tomato Vinaigrette or SUMMER CHICKEN SALAD with Strawberry Luscious

Friday, Aug. 4: SWEDISH MEATBALLS, Spiral Noodles and Key West Vegetables or SPRING PASTA, Tofu and Flavor Fiesta Vegetables with Italian Coleslaw, Banana

Monday, Aug.7: LEMON PEPPER ALASKAN POLLUCK and Brown Rice or CHICKEN STIR FRY and Yakisoba Noodles with Green Beans, Apple Slaw, Seasonal Fruit

Tuesday, Aug 8: MEAT LOAF and Mashed Potatoes or CHICKEN GYRO with Sunshine Carrots, Spinach Salad, Ranch Dressing, Vanilla Pudding

Wednesday, Aug. 9: ROASTED PARMESAN CHICKEN, Spiral Noodles, Mixed Vegetables and Carrot Raisin Salad or TURKEY SALAD and Banana

Thursday, Aug. 10: STIR FRY PORK, White Rice, Scandinavian Blend and Claremont Salad or CHICKEN SALAD and White Beans with Orange

Friday, Aug. 11: PLAIN OMELET, Salsa and Potatoes or DIJON CRUSH FISH and White Rice with Imperial Blend Vegetables, Garden Salad, French, Apple

Monday, Aug. 14: IRISH STEW and Mashed Potatoes or LEMONGRASS CHICKEN and White Rice with Capri Mix Vegetables, Salad Garden, Italian Dressing, Orange

Tuesday, Aug. 15: VEGETARIAN PENNE PASTA and Scandinavian Vegetables or ROAST BEEF SANDWICH and Spring Vegetable Soup with Rainbow Spinach Salad, Rainbow Dressing, Banana

Wednesday, Aug. 16: SOMALI CHICKEN and White Rice or RICE and BEANS with Normandy Blend Vegetables, Tossed Salad, French Dressing, Apple

Thursday, Aug. 17: ROAST PORK TENDERLOIN, Gravy, Baked Red Potato, Peas and Carrots and Apple Cabbage Salad or SUMMER CHICKEN SALAD with Russian Cream, Strawberry Topping

Friday, Aug. 18: ALASKAN POLLUCK, Cucumber Sauce, Brown Rice, Tossed Salad and Blue Cheese Dressing or TURKEY SANDWICH and Potato Salad with Oregon Bean Medley, Apple Bread Pudding

Monday, Aug. 21: SWEET and SOUR CHICKEN and Brown Rice or CREAMY GARLIC PIZZA with Capri Blend Vegetables, Vermicelli Noodle Salad, Apple

Tuesday, Aug. 22: SLOPPY JOE, Hamburger Bun and Sliced Carrots or CHICKEN FAJITA and Tortilla Soup with Spinach Salad, French Dressing, Lemon Gelatin, Blueberries

Wednesday, Aug. 23: CHESSE RAVIOLI or PORK SLIDERS and Potato Wedges with Italian Blend Vegetable, Navy Bean Salad, Carrot Cake

Thursday, Aug. 24: TURKEY TETRAZZINI and Spaghetti Noodles or GRILLED VEGETABLE SANDWICH and French Lentil Soup with Oregon Bean Medley, Tossed Salad, Italian Dressing, Chocolate Mousse

Friday, Aug. 25: LEMONGRASS FISH, Rice and Cabbage Mint Salad or CHICKEN CAESAR WRAP with Normandy Blend, Banana

Monday, Aug. 28: CHICKEN TERIYAKI Brown Rice and Creamy Cole Slaw or CHEF SALAD with Edamame Medley, Apple

Tuesday, Aug. 29: SPAGHETTI and MEAT SAUCE and Mediterranean Blend Vegetables or SWISS MUSHROOM BURGER and Split Pea Soup with Rainbow Spinach Salad, seasonal fruit.

Wednesday, Aug. 30: BAKED FISH, Black Bean Salsa and Couscous or CHICKEN SMITANE and Noodles with Sunshine Carrots, Garden Salad, Thousand Island Dressing, Banana

Thursday, Aug. 31: CHICKEN CHILE VERDE and Whole Wheat Tortilla or TUNA SANWICH and Butternut Squash Soup with Radish Tomato Salad, Creole Southwest Vegetable Medley, Bread Pudding

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