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

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

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

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

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