We worked out on the "west" side because the "east" side was hill work and after Sunday's run I didn't think my feet were up to more hills! (For those of you not from Rochester, the area is separated by a river, thus the west and east sides of the city). On Tuesdays the west-side Fleet Feet does a tempo workout and the route starts out with a 1 mile run to a .5 mile loop. You can go around the loop as many times as you want and then head back to the store.
Mike and I ran the first 1.5 miles together and then he took off. I went around the loop 4 times and then I tried to circle back to find Mike. I went around the loop one more time and then headed back to Fleet Feet, Mike had already finished his workout.
In the end Mike did 4 miles and I did 5.3 miles. He probably did better at the "tempo" part of the workout than I did, but that's alright!
After our workout, we headed home to enjoy our newest recipe, Crock Pot Chicken Taco Chili!
As usual, I found this on pinterest and Mike really wanted to try it!
Here are the ingredients:
1 onion chopped
3 chicken breasts (1.79 lbs)
1 15.5 oz can black beans
1 15.5 oz can light red kidney beans
1 8 oz can tomato sauce
2 14.5 oz cans diced tomatoes with zesty mild green chilies
1 packet taco seasoning
1 12 oz bag frozen corn kernels
1 tbsp cumin
1 tbsp Mexican style chili powder
1 tbsp ground (cayenne) red pepper
sour cream (optional)
Ready for the chicken
After mixing it together I put the 3 chicken breasts on top and set it on low for 10 hours.
This meal was great! The way we did it, with the extra red pepper, made it a little bit spicy so you could definitely skip or reduce the amount of spices. We put sour cream and cheese on top of our chili, but you could also skip that if you wanted!
How do you like your chili, spicy or mild? How are you at tempo workouts?