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Healthy Meals Program

Pender Harbour Seniors Healthy Meals Program
Pender Harbour Seniors Healthy Meals Program

Pender Harbour Seniors Housing Society
Outreach Healthy Meals 

Healthy, ready-to-heat meal delivery for $10 an entrée
Supported by: Royal Canadian Legion Branch 112, Sunshine Coast Credit Union, Sunshine Coast Regional District, Union of BC Municipalities, and Our Volunteer Food Preparers and Drivers

Ordering
For ordering assistance & more information call: 
Linda Curtiss: 604-883-2819 lcurtiss@eastlink.ca or
Anky Drost: 604-883-0033 
adrost@xplornet.com

  1. Place your order one week ahead to ensure fresh and as much as possible, local food supplies
  2. Enter yourself on a delivery route and weekly call list to make arrangements for your eating style preferences. Orders are also available for pick-up at the Legion. 
  3. Arrange a suitable method of payment with an Area A Seniors Housing Project meal assistant
  4. Proceeds go to Pender Harbour Seniors Housing Society.

Meals will be delivered on Mondays, 
except in the case of a statutory holiday, then delivery will be on Tuesday.

Three Days a Week for Four Weeks

Schedule 1 Menu

Please note: Vegetables may change according to availability.

Week One

Baked chicken breast with orzo & broccoli/cauliflower with parsley sauce

Salad greens
Soup of the day

Roast pork loin with mashed potatoes
Braised red cabbage and gravy

Salad greens
Soup of the day

Seafood  Casserole
(a mixture of mock crab, shrimp and cod over seashell noodles in an Alfredo sauce with asparagus) (frozen)

Coleslaw
Soup of the day

Week Two

Maple glazed baked salmon with wild rice, roasted zucchini, mushrooms, onions and peppers, fennel, celery

Salad greens
Soup of the day

Roast chicken and gravy with Brussels sprouts and sliced yams

Salad greens
Soup of the day

 

Meaty lasagna (frozen)

Coleslaw
Soup of the day

Week Three

 

Salisbury Steak with has brown casserole and frozen corn kernels and gravy

Salad greens
Soup of the day

Baked Halibut in mustard herb sauce
with mashed yams and green beans

Salad greens
Soup of the day

Chicken Pot Pie (frozen)

Coleslaw
Soup of the day

Week Four

Macaroni & Cheese

Salad greens
Soup of the day

Meat Loaf with
mashed potatoes, peas and carrots and gravy

Salad greens
Soup of the day

Fresh salmon cakes (frozen)

Coleslaw
Soup of the day


Schedule 2 Menu
Please note: Vegetables may change according to availability.

Week One

Baked chicken breast with orzo & broccoli/cauliflower with parsley sauce

Salad greens
Soup of the day

Ham   with scalloped potatoes, beets   and gravy

Salad greens
Soup of the day

Seafood   Casserole
(a mixture of mock crab, shrimp and cod over seashell noodles in an Alfredo sauce with asparagus) (frozen)

Coleslaw
Soup of the day

Week Two

Baked salmon with teriyaki sauce, wild rice, roasted zucchini, mushrooms, onions and peppers, fennel, celery

Salad greens
Soup of the day

Roast chicken and gravy with Brussels sprouts and sliced yams

Salad greens
Soup of the day

Meaty lasagna (frozen)

Coleslaw
Soup of the day

 

Week Three

 

Beef Stew

 

Salad greens

Soup of the day

 

Baked Halibut in mustard herb sauce
with mashed yams and green beans

Salad greens

Soup of the day

Chicken Pot Pie (frozen)

Coleslaw

Soup of the day
Week Four

Chicken with pasta
fresh vegetables in tomato sauce

Salad greens

Soup of the day

 

Meat Loaf with
mashed potatoes, peas and carrots and gravy

Salad greens

Soup of the day

Fresh salmon cakes (frozen)

Coleslaw

Soup of the day
The Outreach Healthy Meal Project was initiated in 2005. With the assistance of a grant from the Union of BC Municipalities, donations from the Sunshine Coast Credit Union, and the RCL Branch 112, a consultant was hired to survey Area A and create menus. The target audience was isolated seniors, those who cannot cook for themselves or do not have the ability to do regular shopping. The program has since expanded to include anyone who is recovering from illness and requires assistance with meal preparation.

The community determined that, if possible meals, would be served in reusable dishes, that nothing would go to the landfill and that local business would be supported for groceries and supplies. These have been our guiding principles and have been adhered to.

Clients have a choice of three different entrees prepared fresh each Monday. Each meal comes with a one cup serving of soup and another of salad. Clients have the opportunity to order up to 6 meals each week. Meals are served in Corning Ware dishes with a snap off lid, suitable for reheating in the microwave or oven. Attention is taken to present the meals attractively. 

The nutritious and delicious meal combinations and are subject to change due to availability of seasonal vegetables and affordable fish and meat choices. All recipes used are low fat, low salt and low sugar, so are suitable for most diets. Desserts are not offered. Meals are delivered around 1 pm on Mondays and cost $10/meal.

This program is operated entirely by volunteers and funding from donations and grants. Volunteers are screened (PRC) and trained (Foodsafe) and each has brought a special expertise, which has contributed to the success of the program.

For more information please contact Linda Curtiss by phone 604-883-2819 or by email, or Anky Drost by phone 883-0033 or by email.
Pender Harbour Seniors Health Meals program
Our healthy meals volunteer chefs
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