Father's Day Menu

picture of table setting of meatloaf muffins, apple salad, green beans, macaroni, and frosted cake

Treat dad to a tasty, homemade meal this Father's Day to say "thanks" for all he does.

Download the Father's Day Cookbook in English (PDF|1.01MB) or Spanish (PDF|1.00MB)

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Father's Day Menu

Manly Muffin Meat Loaf   OR  Carrots with Tomatoes and Macaronivegetarian icon
Apple Salad
Dutch Green Beans
Frosted Cake

= Vegetarian Option

See More Healthy Thrifty Holiday Menus

Manly Muffin Meat Loaf

These savory meatloaf muffins are full of flavor and have a beautiful presentation. Enjoy one with a side of steamed spinach, kale, or a fresh green salad.

Makes 6 servings.

meatloaf served in colorful muffin cups Ingredients

1 egg
1/2 cup non-fat milk
3/4 cup oats
1 pound lean ground beef
3 tablespoons onion (chopped)
1/2 teaspoon salt
1/2 cup cheese (any variety) (grated)


1. Preheat oven to 350 degrees.
2. Combine all ingredients and mix well.
3. Spoon mixture and divide evenly into 12 greased muffin cups.
4. Bake for 1 hour, or until temperature in center of meat loaf is 160 degrees.
5. Cool slightly before removing from muffin cups.

For nutrition information visit Manly Muffin Meat Loaf at What's Cooking? USDA Mixing Bowl.

Carrots with Tomatoes and Macaroni

Each serving of this delicious and quick pasta dish provides 1 1/2 cups of veggies.

Makes 4 servings.

top view macaroni with carrots and tomatoes decorated with parsley Ingredients

1 tablespoon olive oil
1 onion (small, chopped)
4 plum tomatoes (chopped, from a can)
1/2 cup tomato juice (from a can)
6 carrots (large, peeled and sliced)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon sugar
2 tablespoons fresh parsley (chopped, or 1 teaspoon dried)
1 teaspoon butter
1 cup elbow macaroni, cooked


1. In a saucepan, cook the onion in the oil until soft but not brown. Add the tomatoes, carrots, salt, pepper and sugar.
2. Cover and cook over low heat for 5 minutes. Remove the cover and cook over low heat, stirring often, for another 5 minutes, or until the carrots are tender and the tomatoes are cooked down to a sauce.
3. Stir in the parsley. Mix the butter with the cooked elbows. Stir in the carrot mixture and serve.

For nutrition information visit Carrots with Tomatoes and Macaroni at What's Cooking? USDA Mixing Bowl.

Apple Salad

For this delectable and simple seasonal salad, combine diced apples and celery with raisins and nuts. Add dressing and enjoy!

Makes 8 servings.

top view of apples and raisins in a light dressing Ingredients

2 cups apple (diced)
1 cup celery (diced)
1/2 cup raisins
1/2 cup nuts
2 tablespoons lite mayonnaise-type dressing (or mayonnaise)
1/16 cup orange juice (1 Tablespoon)


1. Mix orange juice with salad dressing or mayonnaise.
2. Toss apples, celery, raisins and nuts with the dressing mixture.

For nutrition information visit Apple Salad at What's Cooking? USDA Mixing Bowl.

Dutch Green Beans

Using canned green beans and other pantry items, this side dish is great when you don't have much time. Adding the onion at the end kicks up the flavor a bit.

Makes 4 servings.

bowl of green beans with onions Ingredients

1 can green beans (15 ounces)
1/4 cup brown sugar
1 teaspoon cornstarch
1/3 cup vinegar
1 onion (small, sliced)


1. Drain the beans, and save the liquid from the can in small bowl.
2. Pour 1/2 cup bean liquid into the saucepan.
3. Add the cornstarch in the bean liquid. Stir well.
4. Add the vinegar and brown sugar.
5. Put on medium heat and bring to a boil.
6. Turn the heat to low.
7. Add the green beans and onions. Heat and serve.

For nutrition information visit Dutch Green Beans at What's Cooking? USDA Mixing Bowl.

Frosted Cake

Vanilla and orange peel are the secret to making this delicious cake with chocolate frosting. Serve at your next special occasion for a tasty treat.

Makes 16 servings.

yellow cake with chocolate frosting on a cake stand Ingredients

2 1/4 cups cake flour
2 1/4 teaspoons baking powder
4 tablespoons margarine (soft tub)
1 1/4 cups sugar
4 egg
1 teaspoon vanilla
1 tablespoon orange (peel)
3/4 cup skim milk (fat free)
cooking spray (for cake pan)

2 tablespoons skim milk (fat free)
3 ounces cream cheese (low-fat)
6 tablespoons cocoa powder (unsweetened)
2 cups sugar (confectioners, sifted)
1/2 teaspoon vanilla (extract)


1. Preheat the oven to 325° F.
2. Grease with small amount of cooking oil or use non-stick cooking oil spray on a 10-inch round pan (at least 2 1/2 inches high). Powder pan with flour. Tap out excess flour.
3. Sift together flour and baking powder.
4. In a separate bowl, beat together margarine and sugar until soft and creamy.
5. Beat in eggs, vanilla, and orange peel.
6. Gradually add the flour mixture alternating with milk, beginning and ending with flour.
7. Pour the mixture into the pan. Bake for 40-45 minutes or until done. Let cake cool for 5-10 minutes before removing from the pan. Let cool completely before icing.

1. Cream together cream cheese and milk until smooth. Add cocoa. Blend well.
2. Slowly add sugar until icing is smooth. Mix in vanilla.
3. Smooth icing over top and sides of cooled cake.

For nutrition information visit Frosted Cake at What's Cooking? USDA Mixing Bowl.