The following are suggested guidelines to consider when promoting recipes in CSFP and FDPIR.
- Are appropriate for participants who receive USDA Foods in CSFP or FDPIR and are consistent with the most recently published version of the Dietary Guidelines for Americans and USDA MyPlate.
- Use healthier versions of ingredients to reduce saturated fat, sodium, and added sugar (such as low or non-fat milk and cheese, vegetable oil, lower sodium items).
- Include the number of servings per recipe. Recipes that yield one or two servings are welcome.
- Do not need to include a nutritional breakdown or analysis.
- Appear accurate or have been tested.
- Appear appetizing and appropriate for CSFP or FDPIR program participants.
- Use one or more USDA Foods offered to participants. Refer to the Foods Available Lists:
- Aim for less than 10 ingredients not including herbs and spices; modifying the recipe to include more fruits, vegetables, or whole grains is encouraged as is adding herbs and spices in place of salt.
- Use ingredients that are low cost and readily available.
- Use common measurements such as teaspoons, tablespoons, and cups.
- Have instructions that follow the order of ingredients with clear and easy to follow directions.
- Can be prepared relatively quickly (15-30 minutes for preparation time; some recipes like stews, casseroles, and baked goods may take longer). The recipe does not need to include estimated preparation time.
- Use basic equipment for preparation - recommended equipment options include:
- Basic pots and pans
- Electronic hand mixer (manual hand mixing is always an option)
- Measuring cups
- Measuring spoons
- Follow appropriate food safety practices.
- Include the source for the recipe or recipe adaptation. If the recipe reflects a combination of several recipes, suggestions from participants, or has been created from scratch, indicate the source(s) in general terms. For example, if the recipe was created based on input from several program participants, the source can say: Recipe created based on input from program participants.