health and Beauty 4Ever

  Ingredients 2 pounds lean ground beef (90% lean) 4 pounds potatoes, peeled and sliced 1/4 inch thick 1 large onion, sliced 1 teaspoon salt 1/2 teaspoon pepper 1 teaspoon beef bouillon granules 1 cup boiling water 1 can (28 ounces) diced tomatoes, undrained Minced fresh parsley, optional Directions In a Dutch oven, layer half each of the meat, potatoes and onion. Sprinkle with half each of the salt and pepper. Repeat layers. Dissolve bouillon in the boiling water; pour over all. Top with tomatoes. Cover and cook over medium heat until potatoes are tender, 45-50 minutes. If desired, garnish with parsley. You can even add veggies to the beef and top it with cheese the last 5 minutes.

The timer will be on for 30 seconds per exercise most of the way, however rotational renegade rows and stagger RDL to lunge are 1 minute duration each! ALT RENEGADE ROW BENT OVER ROW REST ALT RENEGADE ROW BENT OVER ROW REST STAGGERED RDL STAGGERED RDL (switch) STAGGERED RDL (switch) STAGGERED RDL (switch) REST STAGGERED RDL STAGGERED RDL (switch) STAGGERED RDL (switch) STAGGERED RDL (switch) REST ROTATE SINGLE ARM ROW ROTATE SINGLE ARM ROW (switch) ROTATE SINGLE ARM ROW (switch) ROTATE SINGLE ARM ROW (switch) REST ROTATE SINGLE ARM ROW ROTATE SINGLE ARM ROW (switch) ROTATE SINGLE ARM ROW (switch) ROTATE SINGLE ARM ROW (switch) REST STAGGERED RDL TO LUNGE (1 minute) REST STAGGERED RDL TO LUNGE (switch) REST STAGGERED RDL TO LUNGE (1 minute) REST STAGGERED RDL TO LUNGE (switch) REST ROTATE x1 ARM RENEGADE ROW (1 minute) REST ROTATE x1 ARM RENEGADE ROW (switch) REST ROTATE x1 ARM RENEGADE ROW (switch) REST ROTATE x1 ARM RENEGADE ROW (switch) REST ROTATE x1 ARM RENEGADE ROW (switch) RE...

  A box of baby greens is a fine way to make a salad. But this delicate produce can’t compete with mature head lettuces, whose crisp, flavorful leaves also offer a sturdier base to support add-ins such as cheeses, fruits, and vegetables that add interest and character to a salad. We have also found that seemingly small tweaks—such as how thoroughly you dry your greens, the way you prep add-ins, the order in which you add ingredients to the serving bowl, and the extra effort of emulsifying your dressing—can make the difference between a good salad and a truly memorable one. The Best Head Lettuces Familiar head lettuces such as Bibb, romaine, and red or green leaf are salad stalwarts. We use them to provide most of the bulk in the bowl, and their relatively mild flavors make them extremely versatile. Think of them as a functional base layer that you can accessorize with more assertive accent greens, herbs, and other vegetables. Bibb (Aliases: Butter, Boston) Profile: Tender, smooth, ...