Lunch of the Month – St. Francis Brew Pub

St Francis Brewery Building

Lunch of the Month at St. Franics Brew Pub

Sunday, March 20 – 11:00 AM departure time We are going to try something different. We are going to the St. Francis Brew Pub in St. Francis, WI. It has been written up in the newspaper with favorable comments. Your entrée choices are boneless beef ribs braised in ale on mashed potatoes with red cabbage, walleye pan fried in almond brown butter on a bed of rice with vegetables, or sun dried tomato fettuccini with cream, pest, red onions and mushrooms and chicken.

Please call (414) 607-4186 to  R.S.V.P. by Monday, March 8, 2011

Manor Park Senior Center
8536 West Oklahoma Avenue
West Allis, WI 53227
(414) 607-4186


“A Century of Hats”

Saturday, March 19th at Noon
Garden View Dining Room

Enjoy our hat show & luncheon! From the Sunbonnet to the Pillbox, there is an exquisite array of hats in this show. The luncheon will feature Roasted Parsnip Soup witrh Herbed Croutons, Garden Salad, Asparagus, Bacon and Brie Quiche, and then enjoy a Poached Pear with Lemon Sorbet.

Please RSVP to (414) 371-7302 by Friday, March 4th.

Trinity Village
7300 W. Dean Rd.
Milwaukee, WI 53223
(414) 371-7316

“Annie” at the Fireside – Ft. Atkinson, WI

Anne Cartoon Wednesday, March 16th – 8:15 AM Departure

“Leapin’ Lizards, Sandy”! America’s favorite cartoon sweetheart is back in one of the most popular Broadway shows of the century. Before the show enjoy a meal featuring, Signature Aloha Salad, Chicken Kona-Kai, Chocolate Peanut butter Cheesecake, and your choice of beverage.

The cost of this event is $84.00 per person.  Please R.S.V.P. by Tuesday, March 1, 2011 by calling Tosha at (414) 371-7302 to sign up. Payment is preferred at time of reservation or due at least two weeks before the trip.

Trinity Village
7300 W. Dean Rd.
Milwaukee, WI 53223
(414) 371-7316

“Tuesdays with Morrie” at the Sunset Playhouse

Sunday, March 13 – 1:15 PM departure

Sunset Playhouse is showing “Tuesdays with Morrie” a funny and moving story. Mitch Albom’s best selling novel is brought to life in this magical theatrical tale of a special life-affirming friendship. Based on the funny and feisty lessons Albom experience while visiting his college sociology professor Morrie Schwartz during the final stages of the older man’s struggles with Lou Gehrig’s Disease, this is a story that reminds audiences that we all may choose to love and be loved every day we are blessed with the glorious gift of life. Dinner the Grove featuring panko & dill baked Alaskan cod with lemon shallot butter, soup or salad, vegetable and basmati rice.

Please call the Manor Park Senior Center at (414) 607-4186 by Thursday February 24th to reserve your spot. Cost for event is $71.00 per person.

Manor Park Senior Center
8536 West Oklahoma Avenue
West Allis, WI 53227
(414) 607-4186

Eat, Learn and Love – Enjoy Breakfast and Learn More about Your Loved Ones

Communication Challenges Between Older Adults and Their Children

Saturday, February 26th
Continental Breakfast at 9:30 am in the Garden View Dining Room
Speaker at 10:00 am in the Chapel

This workshop sponsored by Home Instead Senior Care will help you to open the lines of communication between you and your loved ones. Often, communication breakdowns occur because the needs older parents face are very different from those of their adult children. Understanding these differences and learning to manage them can result in positive conversations between seniors and their adult children. Please R.S.V.P. to Peggy Savatski at (414) 371-7316 by Friday, February 18th. This program is offered at no cost to you.

Trinity Court
8616 N. 72nd Street
Milwaukee, WI 53223

Valentine’s Day Recipes Say “I love you” With a Healthy, Romantic Dinner Recipes for Two

Looking for a delicious and affordable way to say “I love you” this Valentine’s Day? Win your way to that special someone’s heart with a romantic meal at home.

Chicken & Farfalle with Creamy Walnut Sauce

Gorgeous-looking and lively tasting, this dish is rich in omega-3s, thanks to a double-hit of walnuts (nuts and oil). And although it’s a bit pricy, walnut oil adds a distinctive, complementary flavor. You can also use it in a vinaigrette to top an accompanying salad.


  • 1/3 cup walnuts
  • 1 small clove garlic, peeled
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • Pinch of cayenne pepper
  • 1/4 cup reduced-sodium chicken broth, (see Tips for Two)
  • 2 tablespoons finely chopped fresh parsley
  • 1/2 teaspoon lemon juice
  • 1 teaspoon walnut oil, or extra-virgin olive oil
  • 8 ounces boneless, skinless chicken breast, trimmed of fat, cut into 1/2-inch pieces
  • 4 ounces whole-wheat farfalle pasta
  • 1 cup small broccoli florets
  • 1/2 red bell pepper, seeded and cut into thin strips


Put a large saucepan of water on to boil. Combine walnuts, garlic, salt, pepper and cayenne in a blender; pulse until finely chopped. Blend in broth, parsley and lemon juice until smooth and creamy.

Heat oil in a medium nonstick skillet over medium-high heat. Add chicken and cook, stirring often, until it is no longer pink in the middle, 3 to 5 minutes.

Cook pasta for 5 minutes. Add broccoli and bell pepper, cook, stirring occasionally, until the pasta and vegetables are just tender, about 4 minutes more. Drain, return to the pot. Add the walnut sauce and chicken; toss to coat.


Per serving: 468 calories; 17 g fat (2 g sat, 3 g mono); 63 mg cholesterol; 48 g carbohydrates; 0 g added sugars; 36 g protein; 10 g fiber; 381 mg sodium; 538 mg potassium.

Nutrition Bonus: Vitamin C (160% daily value), Vitamin A (45% dv), Iron (20% dv), Potassium (15% dv), excellent source of omega-3s.

212 Carbohydrate Serving

Exchanges: 3 starch, 1 vegetable, 3 very lean meat, 2 1/2 fat


Herb-Coated Filet Mignon

It doesn’t get much easier than this. If you can turn on your broiler, chop some herbs and open a jar of mustard then you have a simple and elegant dish. Turn it into a meal by adding sauteed spinach and half a baked potato with reduced-fat sour cream and prepared horseradish.


  • 8 ounces filet mignon, about 2 inches thick, trimmed of fat and cut into 2 portions
  • 1 teaspoon extra-virgin olive oil
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground pepper
  • 2 tablespoons chopped mixed fresh herbs, such as chives, parsley, chervil, tarragon and/or thyme
  • 1 teaspoon Dijon mustard


Preheat broiler.

Rub steaks with oil; sprinkle with salt and pepper. Place on a rack on a broiler pan.

Broil until an instant-read thermometer inserted into the steak registers 140°F for medium-rare, 15 to 20 minutes total, turning once halfway through cooking. Transfer to a cutting board; let rest for 5 minutes.

Place herbs on a plate. Coat the edges of the steaks evenly with mustard; then roll the edges in the herbs, pressing gently to adhere.


Per serving: 222 calories; 12 g fat (4 g sat, 6 g mono); 75 mg cholesterol; 1 g carbohydrates; 25 g protein; 0 g fiber; 184 mg sodium; 328 mg potassium.

Nutrition Bonus: Selenium (39% daily value), Zinc (33% dv).

Exchanges: 3 1/2 lean meat


Spaghetti with Mushroom Bolognese

Domestic white (or “button”) mushrooms stand in for the meat in this still-hearty variation of a classic sauce. Serve with a sprinkling of freshly grated Parmesan or a spoonful of part-skim ricotta cheese. Complete the meal with a crisp arugula salad.


  • 4 ounces whole-wheat spaghetti
  • 1 tablespoon extra-virgin olive oil
  • 2 large shallots, finely chopped
  • 1 large carrot, peeled and finely chopped
  • 10 ounces mushrooms, finely chopped
  • 1/8 teaspoon salt, or to taste
  • 1/4 teaspoon pepper
  • 1 15-ounce can diced tomatoes
  • 2 teaspoons chopped fresh oregano


Bring a large saucepan of water to a boil. Cook pasta until just tender, about 10 minutes, or according to package directions. Drain, then return the pasta to the pot.

Meanwhile, heat oil in a medium skillet over medium-high heat. Add shallots, carrot, mushrooms, salt and pepper; cook, stirring often, until the mushrooms have wilted and the juices have evaporated, about 12 minutes. Stir in tomatoes and oregano and cook, stirring often, until the sauce has thickened slightly, about 5 minutes. Pour the sauce over the pasta and stir to coat.


Per serving: 367 calories; 8 g fat (1 g sat, 6 g mono); 0 mg cholesterol; 62 g carbohydrates; 14 g protein; 10 g fiber; 685 mg sodium; 874 mg potassium.

Nutrition Bonus: VItamin A (150% daily value), Vitamin C (50% dv), Potassium (25% dv), Iron (22% dv).

312 Carbohydrate Serving

Exchanges: 3 starch, 3 vegetable, 1 1/2 fat


Chocolate Cheesecake



  • 4 ounces chocolate wafer, (18 wafers)
  • 1 cup Grape-Nuts cereal
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons sugar
  • 3 tablespoons canola oil
  • 3 tablespoons water


  • 2 ounces semisweet chocolate
  • 2 tablespoons instant coffee powder
  • 1 tablespoon boiling water
  • 2 16-ounce containers nonfat cottage cheese
  • 1 8-ounce package low-fat cream cheese, at room temperature
  • 1 1/2 cups sugar
  • 1 large egg
  • 2 large egg whites
  • 1 cup low-fat sour cream
  • 3/4 cup unsweetened cocoa powder
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract


Preheat oven to 325°F. Coat a 9-inch springform pan with nonstick cooking spray.

To make crust: Place chocolate wafers, Grape-Nuts, cocoa and sugar in a food processor; using an on/off motion, process until you have fine crumbs. Add oil and water; process until the crumbs are moistened. Press the crumb mixture into the bottom and about 1 1/2 inches up the sides of the prepared pan.

To make filling: Melt chocolate in the top of a double boiler over hot, not boiling, water or in a microwave oven at medium (50 percent) power. Let cool slightly.

Dissolve instant coffee in the 1 tbsp. boiling water and set aside. Place cottage cheese in a strainer lined with a double thickness of cheesecloth. Gather up the cheesecloth and squeeze out moisture from cottage cheese. Put the pressed cottage-cheese solids in a food processor and blend until smooth. Add cream cheese, sugar, egg, egg whites, sour cream, cocoa, cornstarch, salt, vanilla, the melted chocolate and the dissolved coffee; process until smooth. Pour into the crust-lined pan.

Bake until firm around the edge but still shiny and slightly soft in the center, about 1 hour. Run a knife around the pan to loosen edges. Let cool in the pan on a rack. Cover and refrigerate until well chilled, at least 8 hours or for up to 2 days. Remove sides. To facilitate cutting, dip a sharp knife in hot water and wipe dry before cutting each slice.


Per serving: 252 calories; 10 g fat (4 g sat, 3 g mono); 27 mg cholesterol; 39 g carbohydrates; 5 g protein; 3 g fiber; 164 mg sodium; 189 mg potassium.

2 1/2 Carbohydrate Serving

Exchanges: 2 1/2 other carbohydrate, 1 fat


Chocolate Mousse


  • 1 teaspoon unflavored gelatin
  • 2 tablespoons coffee liqueur, rum or strong brewed coffee
  • 3/4 cup low-fat milk
  • 1 large egg
  • 1 cup packed light brown sugar
  • 2/3 cup unsweetened cocoa powder, preferably Dutch-process
  • 2 ounces bittersweet (not unsweetened) chocolate, chopped
  • 2 teaspoons vanilla extract
  • 4 large egg whites
  • 1/2 teaspoon cream of tartar
  • 3 tablespoons water


Sprinkle gelatin over liqueur (or rum or coffee) in a small bowl; let stand until softened, about 1 minute.

Whisk together milk, whole egg, 1/4 cup of the brown sugar and cocoa in a medium saucepan until smooth. Cook over low heat, whisking constantly, until thickened, about 5 minutes. Remove from the heat and add the softened gelatin mixture, stirring until the gelatin has dissolved. Add chocolate and vanilla; stir until the chocolate has melted. Let cool to room temperature, about 30 minutes.

Bring 1-inch of water in a wide saucepan to a bare simmer. Combine egg whites, cream of tartar, water and the remaining 3/4 cup brown sugar in a heatproof bowl large enough to fit over the saucepan. Set the bowl over the barely simmering water and beat with an electric mixer at low speed, moving the beaters around constantly, until an instant-read thermometer registers 140°F. (This will take 3 to 5 minutes.)

Increase the mixer speed to high and continue beating over the heat for a full 3 1/2 minutes. Remove the bowl from the heat and beat the meringue until cool, 4 to 5 minutes longer.

Whisk one-fourth of the meringue into the chocolate mixture until smooth. Fold the chocolate mixture back into the remaining meringue with a rubber spatula until completely incorporated. Spoon the mousse into 6 dessert glasses, and chill until set, about 3 hours.


Per serving: 248 calories; 6 g fat (3 g sat, 1 g mono); 38 mg cholesterol; 47 g carbohydrates; 7 g protein; 4 g fiber; 68 mg sodium; 238 mg potassium.

3 Carbohydrate Serving

Exchanges: 3 other carbohydrates, 1 fat


Baby Tiramisù

If you’re a fan of the classic Italian dessert Tiramisu, try this quick, lower-calorie variation the next time you need a dessert in a hurry. Both types of ladyfingers—spongy and crunchy—work well.


  • 1/2 cup nonfat ricotta cheese, (4 ounces)
  • 2 tablespoons confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon ground cinnamon
  • 12 ladyfingers, (about 1 3/4 ounces)
  • 4 tablespoons brewed espresso, or strong coffee, divided
  • 2 tablespoons bittersweet chocolate chips, melted


Combine ricotta, sugar, vanilla and cinnamon in a medium bowl.

Place 6 ladyfingers in a 9-by-5-inch (or similar size) loaf pan. Drizzle with 2 tablespoons espresso (or coffee). Spread the ricotta mixture over the ladyfingers. Place another layer of ladyfingers over the ricotta and drizzle with the remaining 2 tablespoons espresso (or coffee). Drizzle with melted chocolate. Refrigerate until the chocolate is set, about 30 minutes.

 Tips & Notes

  • Tip: To melt chocolate: Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium in 20-second intervals until melted, stirring after each interval. Or place in the top of a double boiler over hot, but not boiling, water. Stir until melted.


Per serving: 107 calories; 2 g fat (1 g sat, 0 g mono); 3 mg cholesterol; 18 g carbohydrates; 3 g protein; 0 g fiber; 125 mg sodium; 29 mg potassium.

1 Carbohydrate Serving

Exchanges: 1 carbohydrate (other), 1/2 fat

Antique Trunk Show in Milwaukee


Antiques - SignFebruary 10th, and March 10th
2 pm in the Chapel

The Richfield Historical Society presents the first of three traveling Antique Trunk Shows. Each Traveling Trunk program consists of about 30 antique items and each program is approximately 45 minutes in length.

Please call (414) 371-7302 to R.S.V.P.

Trinity Village
7300 W. Dean Rd
Milwaukee, WI 53223
(414) 371-7316