In teams of 2 complete the following for time:
Run 1 Mile (Alternate every 400 meters)
100 Ab mat medball sit ups (handing medball to each other)
80 Push ups (one partner works, the other holds a plank)
60 Russian kettlebell swings (alternate every 10 reps)
40 Box jump overs 24″(20″) (alternate every 5 reps)
20 Wall walks (break up anyway you want)
Run 800 Meters together as a team
Post Time to BTWB
SLOW COOKER ENCHILADA CHICKEN
Ingredients:
2 medium onions, thinly sliced
1 28-oz can tomato puree
1 teaspoon salt
2 teaspoons cumin
1 teaspoon mild chili powder
1 teaspoon garlic powder
2 pounds boneless chicken breasts (about 4 small or 3 large breasts)
Juice of 1 lime
Hot sauce (optional)
Method:
1. Add the sliced onions, tomato puree, ½ teaspoon salt, cumin, chili powder, and garlic powder to a large slow cooker, stirring to combine.
2. Nestle the chicken into the slow cooker, making sure it is well covered by the tomato mixture.
3. Cook on low for 6 hours or until the sauce has thickened, the onions are soft, and the chicken is falling apart.
4. Remove the chicken and shred with two forks. Add the shredded chicken back to the slow cooker, stirring to combine.
5. Add the remaining ½ teaspoon and lime juice. Taste for seasoning, adding additional salt and lime juice as necessary. Serve warm, adding hot sauce to taste.
Serves 6-8
Notes: This recipe was tested using a 6-quart slow cooker. Be sure to use tomato puree in this recipe. Diced or whole tomatoes will not work well.
ENJOY!
