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Father's Day Lunch Ideas

Father's Day is quickly approaching and we need to find the most delicious meals to show our appreciation for the wonderful dads in our lives. Check out some lunch/dinner ideas who have compiled to help with your menu! Enjoy!

Sloppy Cheesesteak Sliders

Photo Credit: Judy Kim


1 clove garlic, minced

1 red onion, diced and divided

1 tsp. Worcestershire sauce

1 tsp. chili powder

1 tsp. dry mustard

1 tbsp. brown sugar

1 1/2 lb. ground beef sirloin

1 1/2 c. crushed tomatoes

2 kaiser rolls, cut in half

6 oz. shredded Cheddar

1/2 c. guacamole

2 c. arugula

1/4 c. cherry tomatoes, halved

bread and butter pickles


1. In a large skillet over medium heat, cook garlic and half of onion until softened, 2 minutes. Stir in Worcestershire sauce, chili powder, dry mustard and brown sugar. Increase heat to medium-high; brown beef with garlic mixture, about 5 minutes. Add crushed tomatoes until warmed through, about 2 minutes.

2. Meanwhile, cut kaiser rolls in half and place on serving plates. Turn off heat and mix in cheese with sloppy joe mixture. Divide between the 4 rolls. Top with a dollop of guacamole, arugula, cherry tomatoes, remaining red onion and pickles.

To view the original recipe, click here.

Meatloaf Meatballs

Photo Credit: Judy Kim


1/4 c. plus 2 tbsp. ketchup

1 tbsp. brown sugar

1/2 c. chopped celery

1/2 c. chopped onion

1/2 c. chopped carrots

2 garlic cloves, chopped

1 c. chopped parsley, plus more for serving

3/4 c. panko bread crumbs

1/4 c. freshly grated Parmesan

kosher salt

Freshly ground black pepper

1 egg

1 lb. ground beef

1/2 lb. ground pork


1. Preheat oven to 400 degrees F. In a small bowl, combine 1/4 cup ketchup with brown sugar. Set aside.

2. In the bowl of a food processor, add celery, onion, carrots, and garlic. Pulse 4 to 5 times, then add 3/4 cup parsley and pulse until combined, scraping down sides of bowl as needed.

3. In a large mixing bowl, combine vegetables with bread crumbs, cheese, 1 teaspoon salt, 1/2 teaspoon pepper, egg, and remaining 2 tablespoons ketchup. Mix until well combined, then add beef and pork. Mix together by hand until just combined. (Don't over mix to maintain tender meatballs.)

4. Using your hands, form 1 1/2" meatballs and place in an oven-proof dish or skillet so that meatballs are touching. Brush meatballs with the ketchup glaze and bake until browned, about 20 minutes. Garnish with parsley and serve.

To view the original recipe, click here.

Balsamic Glazed Chicken

Photo Credit: Ethan Calabrese


1/2 c. balsamic vinegar

2 tbsp. honey

1 1/2 tbsp. whole-grain mustard

3 cloves garlic, minced

Kosher salt

Freshly ground black pepper

4 bone-in, skin-on chicken thighs

2 c. baby red potatoes, halved (quartered if large)

2 tbsp. sprigs fresh rosemary, plus 1 tbsp. chopped

2 tbsp. extra-virgin olive oil, divided


1. Preheat oven to 425°. In a large bowl, combine balsamic vinegar, honey, mustard, and garlic and season with salt and pepper. Whisk until combined. Add chicken thighs and toss until fully coated. Transfer to the fridge to marinate, at least 20 minutes and up to 1 hour.

2. Meanwhile, prep potatoes: In a medium bowl, add potatoes and chopped rosemary and season with salt and pepper. Add 1 tablespoon oil and toss until combined. Set aside.

3. In a large ovenproof skillet over medium-high heat, heat remaining tablespoon oil. Add chicken and sear, skin side down, 2 minutes, then flip and sear 2 minutes more. Add potatoes, nestling them between chicken, and top with rosemary sprigs.

4. Transfer to the oven and bake until potatoes are tender and chicken is cooked through, 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking potatoes until tender.)

5. Serve chicken and potatoes with pan drippings.

To view the original recipe, click here.

Braised Lamb Shanks

Photo Credit: Parker Feierbach


6 lamb shanks

Kosher salt

Freshly ground black pepper

2 tbsp. extra-virgin olive oil

4 tbsp. butter, divided

1 onion, chopped

2 medium carrots, peeled and finely chopped

3 cloves garlic, minced

2 tbsp. tomato paste

2 c. low-sodium beef broth

1 (15-oz.) can tomato sauce

2 sprigs rosemary

1 c. red wine

Mashed potatoes, for serving


1. Preheat oven to 350°. Season lamb shanks with salt and pepper. In a large Dutch oven over medium-high heat, heat oil. Add lamb and cook until golden all over, about 4 minutes per side. Work in batches as necessary. Remove lamb from pot and place on a plate.

2. In the pot, melt 2 tablespoons butter over medium heat. Add onion and carrots and cook until soft, 4 minutes. Add garlic and cook until fragrant, 1 minute more, then add tomato paste and stir until vegetables are coated.

3. Pour in broth and tomato sauce, then return lamb shanks to pot. Add rosemary and bring to a boil. Cover and transfer to oven. Cook until lamb shanks are completely tender, 2 hours.

4. Remove lamb from pot and place on a cutting board. Tent with foil to keep warm. Discard rosemary.

5. Return pot to stove over medium heat. Add wine and bring to a boil. Reduce heat and let simmer until thickened, 10 minutes. Stir in remaining 2 tablespoons butter.

6. Serve lamb with mashed potatoes and spoon sauce on top.

To view the original recipe, click here.

Peanut Butter Blossoms

Photo Credit: Parker Feierbach


1 3/4 c. all-purpose flour

1 tsp. baking soda

1/2 tsp. kosher salt

1/2 c. butter, softened

1/2 c. smooth peanut butter

1/2 c. packed brown sugar

1/4 c. granulated sugar, plus more for rolling

1 egg

2 tbsp. milk

1 tsp. pure vanilla extract

Hershey Kisses


1. Preheat oven to 375° and line two large baking sheets with parchment paper. In small bowl, whisk flour, baking soda, and salt until combined.

2. In a large bowl using a hand mixer, beat butter and peanut butter until smooth. Add sugars and beat until light in color and fluffy. Beat in egg, then add milk and vanilla and mix until combined. Gradually add flour mixture, stirring on low, until just combined.

3. Roll a tablespoonful of cookie dough into a ball, then roll in sugar. Place on baking sheet and repeat with remaining dough, spacing cookies at least 2” apart.

4. Bake until cookies have poofed and no longer look raw, about 8 to 10 minutes. (They won’t brown!)

5. Immediately top with Hershey Kisses before serving.

To view the original recipe, click here.


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