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:
- They feature pears from the Pacific Northwest.
- Each recipe is available for K-12 schools in larger quantities which meet requirements for federally reimbursable meal programs.
Pear Breakfast Bread Pudding
- 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
- 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.
Sodium: 508mg | Calcium: 161mg | Vitamin C: 17mg | Vitamin A: 229IU | Sugar: 60g | Fiber: 10g | Potassium: 347mg | Cholesterol: 63mg | Calories: 594kcal | Saturated Fat: 2g | Fat: 10g | Protein: 14g | Carbohydrates: 129g | Iron: 7mg
- 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
- 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.
Serve hot with cooked brown rice.
Sodium: 249mg | Calcium: 51mg | Vitamin C: 8mg | Vitamin A: 4482IU | Sugar: 7g | Fiber: 7g | Potassium: 495mg | Cholesterol: 69mg | Calories: 317kcal | Saturated Fat: 6g | Fat: 17g | Protein: 17g | Carbohydrates: 26g | Iron: 2mg
- 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.)
- 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.
Sodium: 5mg | Calcium: 5mg | Vitamin C: 2mg | Vitamin A: 10IU | Sugar: 5g | Fiber: 1g | Potassium: 47mg | Calories: 39kcal | Saturated Fat: 1g | Fat: 1g | Protein: 1g | Carbohydrates: 10g | Iron: 1mg