So yesterday morning my sis decided my mom & I were going to join her in a 6 week kettlebell program called KettleWorx...
I did this program a year ago and don't remember being this sore but just the thought of having to stand up after I'm done posting this is torture. I could barely lift my princess out of her crib this morning because my arms felt like jello and the worst part is =
WE HAVE TO DO IT AGAIN TOMORROW!
AHHHHHHHHH !!!!
The program consists of multiple discs but the 6 week program only uses 3:
Cardio
Resistance
Core
After doing these 20 minute workouts 3 times a week we can look like this:
Complete with bat tattoo...or bunny ears tattoo...or worm with ears tattoo...
whatever that creepy thing is.
Ummmmm....
Okay this may not be the best example of what you could see in the mirror after your 6 week routine, but you get the idea!
On to another topic...
I made the most DELICIOUS soup this weekend that even my hubby approved of.
It's pretty much impossible for me to give my husband a bowl of soup and call that dinner - he likes meat, potatoes, veggies, some bread, maybe a side salad and appetizers.
So when I told him I was making soup for dinner he didn't jump up and down in excitement.
BUT....
Then......
He tried a bite and couldn't stop !
It was SO yummy and I have been craving it since Friday night.
My sister Brittney found the recipe on Pinterest (so I won't take credit for the recipe) but I will pass it on to you guys and let you know that it is to die for!
It's perfect for a snowy night or just a chilly winter dinner idea.
I HIGHLY reccommend you make this ASAP and I guarantee you will want to eat it all!
Ingredients:
1 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups peeled and diced potatoes
1/4 cup all purpose flour
16 oz pkg of Velveeta processed cheese cubed
1 1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
4. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.
Yield 8 servings
Recipe Adapted from: Taste from Home
1 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups peeled and diced potatoes
1/4 cup all purpose flour
16 oz pkg of Velveeta processed cheese cubed
1 1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
4. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.
Yield 8 servings
Recipe Adapted from: Taste from Home
