Working in teams of 2, complete the following for time:
100 Double unders, per person
60 Pull-ups, partner not working is doing KB farmer hold
80 Shoulder to overhead, partner not working is holding in front rack, 135#(95#)
100 Kettlebell swings, partner not working is hanging from pull-up structure, 24kg(16kg)
100 Double unders, per person
*Only one person can accumulate reps at a time. Partner not working is performing static holds. Partners can break up work however they want.
Post times to comments and BTWB
Hot weather outside doesn’t mean we can’t make chili inside. Recipe courtesy of my new favorite site skinnytaste.com
CROCK POT CHICKEN TACO CHILI
Ingredients:
- 1 small onion, chopped
- 1 (15.5 oz) can black beans
- 1 (15.5 oz) can kidney beans
- 1 (8 oz) can tomato sauce
- 10 oz package frozen corn kernels
- 2 (10 oz) cans diced tomatoes w/chilies
- 1 packet reduced sodium taco seasoning or homemade (see below)
- 1 tbsp cumin
- 1 tbsp chili powder
- 24 oz (3-4) boneless skinless chicken breasts
- 4 oz can chopped green chili peppers, chopped
- 1/4 cup chopped fresh cilantro
Directions:
Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well. Nestle the chicken in, cover and cook on LOW for 10 hours or on HIGH for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro.
Nutrition:
Yield: 10 cups (serving size is 1 cup)
Protein – 10g
Carbs – 33g
Fat – 1.4g
