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

meatloaf served in colorful muffin cups

Savory Meatloaf Muffins

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.


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

For nutrition information, please visit Savory Meatloaf Muffins at USDA’s MyPlate Kitchen.

carrots with tomatoes and macaroni

Carrots with Tomatoes and Macaroni

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

Makes 4 servings.


  • 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. Wash hands with soap and water.
  2. In a saucepan, cook the onion in the oil until soft but not brown. Add the tomatoes, carrots, salt, pepper and sugar.
  3. 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.
  4. Stir in the parsley. Mix the butter with the cooked elbows. Stir in the carrot mixture and serve.

For nutrition information, please visit Carrots with Tomatoes and Macaroni at USDA’s MyPlate Kitchen.

apple salad

Apple Salad

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

Makes 8 servings.


  • 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 tablespoon orange juice


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

For nutrition information, please visit Apple Salad at USDA’s MyPlate Kitchen.

green beans with purple onion on top

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.


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


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

For nutrition information, please visit Dutch Green Beans at USDA’s MyPlate Kitchen.

frosted cake

Frosted Cake

Vanilla and orange peel are the secret to making this delicious cake with chocolate frosting. Serve with your Father's Day meal for a tasty treat.

Makes 16 servings.


  • Cake:
  • 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)
  • Icing:
  • 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. Wash hands with soap and water.
  2. Preheat the oven to 325° F.
  3. 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.
  4. Sift together flour and baking powder.
  5. In a separate bowl, beat together margarine and sugar until soft and creamy.
  6. Beat in eggs, vanilla, and orange peel.
  7. Gradually add the flour mixture alternating with milk, beginning and ending with flour.
  8. 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, please visit Frosted Cake at USDA’s MyPlate Kitchen.