October is Farm to School Month

This week, our recipes have two things in common:

1. They feature pears from the Pacific Northwest.
2. Each recipe is available for K-12 schools in larger quantities which meet requirements for federally reimbursable meal programs.

Pear Breakfast Bread Pudding

Print Recipe

CourseBreakfast

Servings6 servings

Calories594kcal

AuthorPacific Northwest Canned Pears

Ingredients

• 2 cups Milk
• 2 Eggs
• 1.2 cup Light brown sugar
• 3/4 tsp Vanilla extract
• 1/8 tsp Salt
• 4 cups Whole grain bread cut into cubes
• 15 ounce Canned pears drained and chopped
• 1/8 tsp Cinnamon
• 1 cup Granola

Instructions

• Wash hands with soap and water
• Preheat the oven to 350 degrees F. Lightly grease an 8 by 8-inch baking pan and set aside.
• In large bowl, whisk together the milk, eggs, brown sugar, vanilla and salt.
• Add the bread cubes and mix well to insure that they’re moistened with the custard.
• Pour the mixture into the prepared pan and arrange the pears on top. Sprinkle with the cinnamon and granola, and bake 50 to 60 minutes, or until a knife inserted in the center comes out clean. Let sit for 5 minutes before serving.

Nutrition

Calories: 594kcal | Carbohydrates: 129g | Protein: 14g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 63mg | Sodium: 508mg | Potassium: 347mg | Fiber: 10g | Sugar: 60g | Vitamin A: 229IU | Vitamin C: 17mg | Calcium: 161mg | Iron: 7mg

Moroccan Chicken & Pear Stew

Pears give this savory dinner a slight sweetness.

This recipe also meets K-12 requirements for federally reimbursable meal programs. For the larger recipes, visit https://eatcannedpears.com/k-12-schools

Print Recipe

CourseMain Course

CuisineMoroccan

Servings8

Calories317kcal

Ingredients

• 1¼ pound Chicken thighs boneless, skinless
• 2 tablespoons Vegetable oil
• ½ teaspoon Black pepper
• 1 Onion sliced
• 1 cup Carrots sliced
• 3 tablespoons Whole wheat flour
• 2 teaspoons Curry powder
• 2 cups Chicken broth, low sodium low sodium
• 15 ounces Canned beans, low or no sodium any variety, low sodium
• 15 ounces Canned pears, no sugar added drained and diced
• 1½ cups Mixed vegetables Canned or Fresh

Instructions

• Wash hands with soap and water.
• Cut each chicken thigh into 3 or 4 pieces and set aside.
• Heat a large skillet over medium heat, then add the oil.
• When the oil is hot, add the chicken and brown on all sides, about 6 to 8 minutes.
• Remove the browned chicken pieces from the pan and place on a plate then, season with pepper.
• Lower the heat to medium. Add the onions and carrots to the pan and cook until the onion begins to soften, about 5 minutes.
• Stir in the flour and curry powder then add the chicken broth and bring to a simmer.
• Stir while cooking until the mixture begins to thicken. Add the browned chicken back to the pan with the beans and pears.
• Simmer over low heat for 15 minutes, or until the chicken is tender and reaches an internal temperature of 165°F with a thermometer.
• Add the veggies and lemon juice and cook 5 minutes more.

Notes

Serve hot with cooked brown rice.

Nutrition

Calories: 317kcal | Carbohydrates: 26g | Protein: 17g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 69mg | Sodium: 249mg | Potassium: 495mg | Fiber: 7g | Sugar: 7g | Vitamin A: 4482IU | Vitamin C: 8mg | Calcium: 51mg | Iron: 2mg