



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.
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
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 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.
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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