Every dad loves Father’s Day, but the typical novelty ties and shirts can get repetitive year after year. Instead spoil your dads with these scrumptious, simple and satisfying meals from breakfast to dinner. Let’s face it – dad really likes to eat!
Make Father’s Day great with these recipes. They’re all foods that Dad, along with the whole family, are sure to love.
Breakfast: Ham and Cheese Muffins
Adapted from: Betty Crocker
- 1 1/2 cups Bisquick
- 1/2 cup milk
- 3 tablespoons vegetable oil
- 1 egg
- 1/2 cup diced cooked ham
- 1/2 cup shredded sharp Cheddar (2 oz)
- Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray.
- In large bowl, stir together Bisquick, milk, oil and egg. Stir in ham and cheese just until well mixed. Spoon mixture evenly into muffin cups.
- Bake 18 to 22 minutes or until golden brown.
Lunch: Cheddar Ale Soup
Adapted from: Cabot Cheese
- 4 slices of bacon
- 4 tbsp. of salted butter
- ½ cup minced onion
- ¼ cup minced celery
- ¼ cup minced carrot
- 1/3 cup all-purpose flour
- 1 (12-ounce) bottle ale
- 2 ½ cups of low-fat milk
- 1 (14-ounce) can of chicken broth
- 1 tsp. dry mustard
- 1 pound of sharp cheddar cheese (4 cups grated)
- Melt butter in a large saucepan over medium heat and add onion, celery and carrot. Continusly stir and cook until vegetables are softened (about 4 minutes).
- Then, stir in the flour and continue stirring for about 3 minutes.
- Gradually whisk in the ale and continue to stir for about two minutes or until mixture is bubbling and thick. Then, whisk in the milk, chicken broth and dry mustard. Continue cooking the soup on a low heat.
- Add cheese a handful at a time while consistently stirring until the cheese is melted. Keep the soup hot, however do not let it boil. Remove from heat and add salt and pepper at your own discretion.
- Add some crumbled, crispy bacon to top it off!
Dinner: Wild Mushroom Lasagna
Adapted from: Delish.com
A delicious white lasagna made with wild mushrooms and a little wine sauce. Adapted from Delish. Vegetarian, too!
10 minPrep Time
60 minCook Time
1 hr, 10 Total Time
- 2 tbsp. unsalted butter
- 2 tbsp. extra-virgin olive oil
- 3 medium shallots, chopped
- 2 lbs. wild mushrooms
- 1/2 cup dry white wine
- 2 cups + 2 tbsp. heavy cream (divided use)
- 1/4 cup finely chopped parsley
- 12 oz. store-bought fresh lasagna sheets
- 1 lb. mozzarella cheese, shredded
- Preheat oven to 350 degrees F and lightly butter a 9X13 inch baking dish.
- In a large skillet, melt the 2 tablespoons of butter in the oil.
- Add the shallots and cook, stirring, for 1 minute.
- Add the mushrooms, season with salt and pepper, and cook on high, stirring occasionally, until the mushrooms are browned.
- Add the wine and boil until evaporated.
- Add 2 cups of the cream and bring to a boil. Simmer over moderate heat until slightly reduced. Stir in the parsley and season with salt and pepper.
- Meanwhile, in a pot of boiling water, cook the lasagna sheets until barely al dente. Drain the sheets.
- Arrange 1/3 of the lasagna sheets in the prepared baking dish. Top with 1/3 of the mushroom mixture and 1/4 of the shredded mozzarella. Repeat this layering twice more. Brush with the remaining 2 tablespoons of cream and scatter the remaining mozzarella on top.
- Cover the lasagna loosely with foil and bake for 15 minutes. Remove the foil and bake for about 15 minutes longer. Cover loosely and let rest for 15 minutes.