October is Farm to School Month

Thanks to Idaho School Nutrition Directors and Kitchen Crews, lunchrooms all over Idaho are serving foods grown close to home.


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

Perfect for breakfast or brunch!
Print Recipe
CourseBreakfast, Brunch
Servings6 servings
Calories593kcal

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.

Notes

Wondering about whole grains? Check out our blog post here on the importance of whole grains!
Nutrition Facts
Pear Breakfast Bread Pudding
Serving Size
 
1 square
Amount per 1 Serving
Calories
593
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
1
g
Cholesterol
 
64
mg
21
%
Sodium
 
504
mg
22
%
Carbohydrates
 
129
g
43
%
Fiber
 
10
g
42
%
Sugar
 
60
g
67
%
Protein
 
14
g
28
%
Vitamin D
 
1
µg
7
%
Calcium
 
169
mg
17
%
Iron
 
7
mg
39
%
Potassium
 
363
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.

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

  • 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
  • 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 Facts
Moroccan Chicken & Pear Stew
Serving Size
 
1 serving
Amount per 1 Serving
Calories
317
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
1
g
Cholesterol
 
69
mg
23
%
Sodium
 
249
mg
11
%
Carbohydrates
 
26
g
9
%
Fiber
 
7
g
29
%
Sugar
 
7
g
8
%
Protein
 
17
g
34
%
Vitamin D
 
1
µg
7
%
Calcium
 
52
mg
5
%
Iron
 
2
mg
11
%
Potassium
 
497
mg
14
%
* Percent Daily Values are based on a 2000 calorie diet.

Pear Empanadas

Perfect Pear Empanadas
Print Recipe
CourseDessert, Snack
Servings8 servings
Calories135kcal

Ingredients

  • 2 cups Canned Pears drained and diced
  • 1 tablespoons Sugar
  • 1/2 teaspoon Cinnamon
  • 2 tablespoons Cornstarch
  • 8 Frozen whole grain biscuits (2.25-3 oz.)

Instructions

  • Preheat oven to 350F°.
  • Allow biscuit rounds to come to room temperature.
  • In a bowl, combine the pears, cornstarch, sugar and cinnamon, mixing well to evenly coat the pears. Set aside.
  • Roll out each biscuit to a 6” circle.
  • Spoon 1/4 cup filling onto the bottom half of each circle.
  • Brush warm water on outside edges of the biscuit dough before folding over the top. Use a fork to press and seal the edges.
  • Bake 15 to 17 minutes, or until the dough is golden brown. Allow the empanadas to cool on the pan before serving.

Notes

Enjoy as a desert or sweet snack!
Nutrition Facts
Pear Empanadas
Serving Size
 
1 empanada
Amount per 1 Serving
Calories
135
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
1
mg
0
%
Sodium
 
255
mg
11
%
Carbohydrates
 
23
g
8
%
Fiber
 
2
g
8
%
Sugar
 
6
g
7
%
Protein
 
2
g
4
%
Calcium
 
18
mg
2
%
Iron
 
1
mg
6
%
Potassium
 
108
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.

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