Blueberry Banana Muffins

Ingredients

• 2 cups (250g) all-purpose flour or whole wheat flour, or a mix of both (spooned & leveled)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup (230g) mashed banana (about 3 medium or 2 large ripe bananas)
• 1/2 cup (100g) packed light or dark brown sugar (or coconut sugar)
• 1/4 cup (85g) honey or pure maple syrup
• 1/4 cup (56g) coconut oil, melted (or vegetable oil/avocado oil)
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 2/3 cup (160ml) milk (dairy or nondairy), at room temperature
• 1 and 1/4 cups (175g) fresh or frozen blueberries (do not thaw)

Instructions

1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. (If you need a recommendation, this muffin pan and this muffin pan have both held up well with very regular use.) Set aside. 
2. In a large bowl, whisk the flour, baking soda, baking powder, cinnamon, and salt together. Set aside.
3. In a medium bowl, mash the bananas with a fork. Once mashed, whisk in the brown sugar, honey/maple syrup, coconut oil, egg, vanilla, and milk until combined.
4. Pour the wet ingredients into the dry ingredients and whisk until everything is just combined. Fold in the blueberries. Expect a semi-thick batter. Spoon the batter evenly into the muffin cups, filling them all the way to the top.
5. Bake for 5 minutes at 425°F (218°C); then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 15–18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20–23 minutes, give or take. (For mini or jumbo muffins, see Notes for baking instructions.)
6. Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling.
7. Muffins stay fresh covered at room temperature for a few days, or in the refrigerator for up to 1 week.

https://sallysbakingaddiction.com/blueberry-banana-muffins/

Moms Tator Tot Casserole

 Ingredients

1 lb hamburger

1 can cream of mushroom

1 can cream of chicken

8oz sour cream

frozen veggies

frozen tator tots

Directions

1. Preheat oven to the degrees it says on the tator tot package.

 2.Brown and drain hamburger. Spread on the bottom of a 13x9 baking pan.

3. Mix together the soups and sour cream.

4. Put veggies on top of hamburger. Spread the soup mixture over top.

5. Spread tator tots on top. 

6. Bake for the amount of time it says on the tator tot package or until tator tots are golden.

Insta-Pot Tomato Soup

 

• Ingredients

  • 1 teaspoon olive oil
  • 1/2 cup chopped onions I used white onion.
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • 3 garlic cloves minced
  • 4 cups broth, store bought chicken
  • 28 oz canned crushed tomatoes
  • 1/4-1/2 teaspoon salt Adjust to taste.
  • 1/4 teaspoon pepper
• 1 teaspoon Italian Seasoning
• 1/2 teaspoon dried basil
• 2 teaspoons sugar

Instructions

• Place the Instant Pot on the Saute function. Add the olive oil, chopped onions, celery, and carrots.
• Cook for 3-4 minutes until the onions are translucent and fragrant. Add in the garlic and stir.
• Add in the remaining ingredients: broth, crushed tomatoes, salt, pepper, Italian seasoning, dried basil and sweetener. Stir. If it's your first time making the soup, consider adding the spices and sweetener once the soup has cooked. That way you can taste repeatedly and make adjustments to suit your needs as necessary.
• Place the lid on the Instant Pot and seal. Cook for 15 minutes on Manual > High Pressure cooking.
• When the pot indicates it is finished, allow the steam to release naturally for 10 minutes.
• Open the pot. Use an immersion blender to blend the soup and get it creamy. You can use a standard blender if you wish.

Recipe from https://www.staysnatched.com/instant-pot-tomato-soup/