The SNAP-Ed Connection Recipe Finder is a database of recipes for use by nutrition educators working with the SNAP eligible population. Staff from other Food and Nutrition Service nutrition assistance programs may also find the recipes suitable for their target audiences.
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About the Recipe Finder Database
The majority of recipes in the database were submitted by nutrition educators in the Supplemental Nutrition Assistance Program (SNAP). Additional recipes are from government agencies or other health professionals and organizations. Unless stated, recipes have not been tested by SNAP-Ed Connection staff.
We welcome your feedback! If you have tried recipes in the database, you may submit your comments by rating the recipe. If a recipe is rated (using a scale of 1-5), the star rating system will automatically reflect the rating. If a recipe is reviewed, the responses will go to the SNAP-Ed Connection staff for evaluation and posting. Staff reserve the right not to post all reviews.
Tired of searching for recipes, creating new recipes or modifying recipes to suit your target audience needs? Quickly locate recipes that have been analyzed and that may support your nutrition education goals and lessons.
Teach Food Resource Management Skills
Find creative ideas to use leftovers, low cost proteins, "one pot" meals, and recipes with a limited number of ingredients that are commonly found. Recipes that are ready in 30 minutes or less may help the reluctant cook "eat-in" versus grabbing food on the run - possibly saving time, money and increasing the nutrient quality of the diet. Each recipe includes an estimated cost to help SNAP eligible participants budget wisely and prepare inexpensive meals. The cost of the recipes may be used to discuss food budgeting skills as a supplement to an existing lesson plan.
Educators may want to use the Shopping List to discuss foods that are more commonly "on-hand" versus foods that may need to be purchased on a one time basis. Shopping lists can be created by going to a recipe and clicking on the "add to shopping list" link. The contents of the shopping list can be accessed by the "view shopping list" link at the top of all recipe pages. Again, the costs of the recipes can be discussed and the ingredient list used to compare costs of recipes.
Educators can also create a cookbook using the recipes in the Recipe Finder database with the "Build a Cookbook" tool. Recipes can be added one-by-one to create a personalized cookbook, or, if short on time, several preselected cookbook options are available. The cookbooks can be personalized with a title and cover design; completed cookbooks are available as PDF files for viewing and printing. Educators can use these cookbooks as promotional items, classroom incentives, or participant keepsakes to motivate SNAP participants to cook more at home and eat healthfully.
Meet Nutrition Education Goals
Search education topics and audience specific recipes to help SNAP recipients make healthy, low cost food choices. Recipes include:
- Cost per serving and per recipe
- Nutrition Facts label (nutrient analysis performed with Genesis R&D software)
Recipes offer a range of basic and slightly more advanced cooking techniques. Educators can choose appropriate recipes for food demonstrations or cooking classes to emphasize a healthy diet, healthy cooking options and to build confidence in target audiences who may be new to cooking.
Print options include printer-friendly pages, large font, the cookbook, and recipe cards. The recipe cards can be used for educators who want to mix and match the recipes for meal and menu planning or to encourage use of a recipe card box for favorites.
Recipe costs are based on information provided by the USDA Economic Research Service (ERS) who purchased data from AC Nielsen. The AC Nielsen Homescan™ reflects figures from a panel that captures all consumer package goods purchase information, as well as non-UPC coded random weight perishable products from retail stores in the United States. Recipe cost data from the 2001 AC Nielsen Homescan Panel were used initially, and are adjusted annually using the Consumer Price Index.
For more details, please read the Recipe Finder Cost Data Questions and Answers (Q and A's).
Criteria for "Nutrition Education Topic" Categories
The criteria for recipes included in any one of the Nutrition Education Topic category search options were updated to reflect focus areas of the 2010 Dietary Guidelines and are classified as follows:
- Eat Fat-free and Low-fat Dairy and Other Foods Containing Calcium
If one serving of a recipe meets the equivalent of one cup from the Dairy group as described on USDA's ChooseMyPlate.gov Web site, the recipe is placed in this category. (Find out what counts as a cup in the dairy group.) Dairy foods (milk and milk products) contribute substantially to calcium intake; calcium recommendations may be met by consuming dairy foods and/or other food sources of calcium, especially calcium-fortified foods. Dairy sources of calcium should be fat-free or low-fat; recipes in this category will be limited to less than 35% calories from fat. Additionally, non-dairy recipes are placed in this group if they contribute 10% or more of the Daily Value (DV) for calcium as seen on the food label. This guidance may be found in the Food and Drug Administration Food Labeling Guide, Appendix B: Additional Requirements for Nutrient Content Claims.
- Eat More Fruits and Vegetables
If one serving of a recipe includes one cup from the Fruit or Vegetable Group as described on USDA's ChooseMyPlate.gov Web site, the recipe is placed in this category. (Find out what counts as a cup in the fruit or vegetable group.) The one cup minimum includes the total of all fruit and/or vegetable ingredients. Beans and peas (legumes) are also included in this category and count toward the total vegetable amount, since they are considered a vegetable subgroup.
- Eat Whole Grains
Recipes are included in this category when 51 percent or more of the total grain ingredients are whole grains. Recipes in this category will be limited to less than 35% calories from fat. For more details on grains, please see Chapter 4, page 36 of the 2010 Dietary Guidelines for Americans.
- Eat Less Saturated Fats, Trans Fats and Cholesterol
A recipe is included in this category if the saturated fat per serving is less than 10% of total calories per serving. Cholesterol and trans fats should be as low as possible. Also included in this group are foods whose fats consist primarily of monounsaturated and polyunsaturated fatty acids (such as seafood, nuts, liquid vegetable oils, etc.). For more details on fats, please see Chapter 3, page 24 of the 2010 Dietary Guidelines for Americans.
- Reduce Sodium Intake
A recipe is included in this category if the amount of sodium per serving is less than 140 milligrams (mg) and the recipe includes no added salt. For more information on sodium, please see Chapter 3, pages 21-24 of the 2010 Dietary Guidelines for Americans.
- General Healthy Eating
Recipes are included in this category if they do not meet the specific "Nutrition Education Topic" category criteria of the other 5 categories, yet they do meet the general criteria for inclusion in the database.
- Optional Ingredients
Recipe ingredients that are listed as "optional" are not included in the nutrient or cost analysis. If the optional ingredient is included in the recipe, it will be specifically noted on the recipe. Also, if two ingredients are listed with an "or", (e.g., margarine or butter) the ingredient that appears first is the ingredient used in analysis.
Efforts have been made to choose recipes that are low in calories while maintaining high nutritive value. Some recipes, primarily in the dessert category, may have added sugars but offer a dessert option that is relatively low in calories or includes fruit, whole grains or low-fat dairy ingredients.