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Sloppy Ottos

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  Ingredients 1 pound bulk spicy pork sausage 1-1/2 cups sauerkraut, rinsed and well drained 2 medium green and/or sweet yellow peppers, chopped 1 medium onion, chopped 8 pretzel or regular hamburger buns, split 8 slices provolone cheese Directions 1 Preheat oven to 350°. In a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain. Add sauerkraut, peppers and onion; cook and stir 8-10 minutes longer or until vegetables are tender. 2 Spoon meat mixture onto bun bottoms; place cheese over meat. Replace tops. Place on a baking sheet. Bake 4-6 minutes or until cheese is melted.
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TheWKOUT #158 - Lighter Legs With Resistance

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  Equipment Used - ( Based On Heaviest Used) Resistance Band Bench - Optional 2 x Small Weights ( 5kg ) The WKOUT : TheWKOUT Starts At 4 Mins 2 Minutes Work / 15 Seconds Rest Resistance Side Steps Resistance Side Squat Steps Resistance Squats Resistance Wall Hold Lunge Step Up - Left Side Lunge - Left Side Lunge - Right Lunge Step Up - Right Side Lunge - Left Side Lunge - Right Lunge Into Board - Left Lunge Step Up - Left & Right Squat & Lunge Board - Left Squat & Lunge Board - Right Lunge Step Up - Left & Right Hamstring Deadlift Split Hamstring Deadlift - Left & Right Hamstring V Deadlift Resistance Donkey Kicks - Left & Right Resistance Straight Legs - Left & Right Resistance Hydrants - Left & Right
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New Mexico Pork Pozole With Chimayo

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  Ingredients 1 pound frozen pozole or 1 pound dry pozole soaked in water overnight or at least 12 hours* 1 – 1 ½ pounds pork shoulder*, trimmed, cut into ½ – ¾” cubes Salt & pepper 2 Tbsp olive oil or bacon drippings 1 medium onion, chopped (+/- 2 cups) 6 – 8 large garlic cloves, minced 8 cups liquid* (all water or up to half and half water/chicken stock) 2 tsp. dried Mexican oregano, crushed 1/2 tsp. cumin*, toasted and ground 1/2 tsp. coriander*, toasted and ground 1 bay leaf 2 tsp. Chimayo red chile powder* A pinch or two of chipotle flakes (optional) 1 cup red chile sauce* (or to taste) Salt and pepper to taste Suggested Toppings (Choose 2 – 4) Diced raw onion or chopped green onion Thinly sliced radish Pickled radish or onion* Thinly shredded cabbage or pickled cabbage Chopped cilantro Grated cheese (cheddar, Monterey Jack or queso fresco) A squeeze or two of lime Flour or corn tortillas Corn tortilla chips more chile sauce Instructions If using dry pozole, cover with wat...
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Full Body Strength by Lisa

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  Full Body Set Your Timers To 50 Seconds Work & a 10 Seconds Rest I Used up to 45lbs Weight & 10lb Vest Perform the following exercises: 1. You Start On Burpees Plank Ab Tuck - ( Pick Level ) 2. Squat & Lunge - L&R Alternate 3. Lunge & Curtsy - Left 4. Lunge & Curtsy - Left 5. Curtsy Tap - Left 6. Curtsy Tap - Right 7. Clear & Press 8. Turn Bicep Squats - L&R Alternate 9. Arnold Press Truns 10. Burpee Switch Kicks - L&R Alternate 11. Double Squat & Press 12. Switch Lunge & Lift - L&R Alternate 13. Push Up, Plank Ab Tuck & Lunge Lift - L&R Alternate 14. Turn Bicep Squats - L&R Alternate 15. Plank Donkey Kick , Ab Tuck & Row - L&R Alternate 16. Prisoner Kneeling Get Ups - L&R Alternate 17. Ninja Tuck Jumps 18. Straight Leg Hamstring & Shoulder Press 19. Double Swings Bicep Hold 20. Squat & Turn - L&R Alternate 21. Snatch - Left 22. Snatch - Right 23. Snatch Lunge - Left 24...
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Slow Cooker Creamy Garlic Chicken and Veggies

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  Ingredients 6 bone-in, skin-on chicken thighs 1 ½ teaspoons smoked paprika Kosher salt and freshly ground black pepper , to taste 2 tablespoons unsalted butter 2 pounds baby red potatoes , halved ¼ cup white wine ¼ cup chicken stock 2 shallots , chopped 3 cloves garlic , minced 1 teaspoon dried thyme 3 cups broccoli florets ½ cup heavy cream 1 ½ tablespoons freshly squeezed lemon juice 1 tablespoon cornstarch Instructions Season chicken with paprika, salt and pepper, to taste. Melt butter in a large cast iron skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set chicken aside. Place potatoes into a 6-qt slow cooker . Stir in wine, chicken stock, shallots, garlic and thyme; season with salt and pepper, to taste. Add chicken to the slow cooker in an even layer. Cover and cook on low heat for 5-6 hours, or until the chicken is completely cooked through, reachin...
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TheWKOUT #155 - Monday Midline Mayham

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  Equipment Used - ( Based On Heaviest Used) Mat - Optional weights if you do not have a ball 2 x 20lb Weights 2 x 7.5lb Weights Med Ball The WKOUT : Workout Starts 3 Minutes In 10 Seconds Rest / 30 Seconds Of Work 10 Minutes Mountain Climbers Hollow Hold Plank Hold / Wak Superman Windscreen Wiper 15 Min AMRAP Squat With Ball Lunge With Ball 40 / 20 - Tabata Mountain Climbers Hollow Hold Plank Hold / Wak Superman Windscreen Wiper
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Sausage White Bean Soup

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  19 oz spicy (hot) crumbled Italian sausage 1 small onion chopped 4 cloves garlic minced 1 teaspoon Italian seasoning or Herbs from Provence 1 tablespoon fresh thyme no sprigs, just leaves ¼ teaspoon red pepper flakes to taste 2 medium carrots sliced 15 oz cannellini beans canned, rinsed and drained 4 cups chicken stock 5 oz fresh spinach ½ cup heavy cream salt and pepper to taste Instructions  In a large saucepan, add crumbled Italian sausage, chopped onion, minced garlic, Italian seasoning, a generous amount of fresh thyme leaves (no sprigs), and red pepper flakes. Cook on medium heat, stirring regularly to break up the sausage, for about 5 minutes, until the onion softens and starts to lightly brown. Stir in chopped carrots and half of the white beans (rinsed and drained). Pour in 4 cups of chicken stock, stir well, cover with a lid, and bring to a boil. Reduce to a visible simmer and cook for about 15 to 20 minutes until the carrots are tende...
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