health and Beauty 4Ever

  Ingredients 1 pound  ground beef 3 ounces  cream cheese, full fat 1/2 cup  beef broth 1 T soy sauce 1/4 cup  heavy whipping cream 1/2 teaspoon  garlic powder 2 cans  cut green beans, drained 3/4 cup  shredded cheddar cheese 1/2 cup  shredded mozzarella cheese 1 teaspoon  salt 1/2 teaspoon  black pepper Step 1 Preheat oven to 350 degrees. Step 2 Brown ground beef in a cast-iron skillet then drain the excess grease. Add soy or even worscherire sauce. Step 3 Add cream cheese and stir until melted then add beef broth, heavy whipping cream, garlic powder, and salt/pepper. Bring to a boil and cook on medium heat until mixture begins to thicken then reduce heat and simmer. Step 4 Once the ground beef mixture thickens add the two cans of green beans that have been drained on top then sprinkle cheese on top of green beans. Bake for 25 minutes

  0:00 - Intro 0:38 - Warm-Up 3 SETS EACH SIDE 4:57 - Chest Press 11:08 - Bent Over Row 17:18 - Shoulder Press 23:27 - Bicep Curl 29:38 - Cross Body Tri Ext ABS/CORE 36:17 - Leg Drops 37:17 - Cocoons 38:17 - Crunches (R/L) 39:17 - Heel Tap to Reverse Crunch 40:17 - Mountain Climber Twist 41:17 - Dead Bug 42:17 - DB Cross Crunch 43:17 - DB Knee Crunch 44:17 - Leg Lift DB Hold Cool Down Have a great workout! 💪

  Ingredients ▢ 1   pound   raw large shrimp ,  peeled, deveined and tails off ▢ 4   cups   riced cauliflower ▢ 1/2   cup   frozen diced carrots ,  thawed ▢ 1/2   cup   frozen peas ,  thawed ▢ 1/4   cup  Lqyud aminos or soy sauce  ▢ 3   whole eggs ,  beaten ▢ 2   scallions ,  chopped ▢ 2   cloves   garlic ,  minced ▢ 2   tablespoons   avocado oil ▢ 1   tablespoon   butter ▢ 1   teaspoon   fresh ginger ,  grated ▢ 1   teaspoon  sesame seed oil ▢ 3/4   teaspoon   salt ,  divided ▢ 1/4   teaspoon   ground black pepper Instructions Heat a large skillet to medium high, add in half the oil, shrimp, 1/4 teaspoon of salt and pepper. Sauté the shrimp for 1-2 minutes on each side or until they have just turned pink. Remove the shrimp and set them aside. Add in the eggs, and stirring constantly, cook the scrambled e...

  0:00 - Intro 0:38 - Warm-Up 3 SETS EACH SIDE 5:34 - Split Squat (R/L) 11:43 - Curtsy Lunge (R/L) 17:54 - Reverse Lunge to RDL (R/L) 24:04 - Single Leg Glute Bridge (R/L) 30:15 - Toe Elevated Calf Raise (R/L) BODYWEIGHT CIRCUIT - 2 Rounds 34:53 - Split Squat Pulses (R/L) 37:33 - Bulgarian Split Squat (R/L) 40:13 - Single Leg Box Squat (R/L) 51:30 - Cool Down Have a great workout! 💪

  Equipment Instant Pot Ingredients 1½   lbs.   frozen chicken breasts 1   cup   barbecue sauce   (divided) ½   cup   chicken broth   (no sugar added) Instructions Place frozen chicken breasts in your Instant Pot. Pour HALF the sauce over the top of the chicken. Pour the chicken broth over that. Secure the lid on your Instant Pot. Close the vent and press the Manual button. Adjust time according to the chicken used (see table in post above). When done cooking, do a quick release. The chicken should be at least 165 F. when done. Drain off any leftover liquid. Add the other half of the barbecue sauce to the chicken in the Instant Pot and press the Sauté button. Cook the breasts in the sauce, heating the sauce until it has thickened. Once the sauce is thick, the chicken is done. Tips For Cooking Barbecue In Your Instant Pot Never use less than 1 cup of liquid in your Instant Pot. To thicken the sauce and coat the chicken, you’ll always need to c...