~*Happy Feet*~

If you read my blog, you know that I am IN LOVE obsessed with the product line Philosophy.  Well this is a must have if you love pampering your feet.   Since I work on my feet all day, I need great feet products for my burning feet when I can't get a profession pedi. I have used many feet products in the past but they always smell like peppermint and I can't stand the smell! This scrub has a fresh scent of coconut :)

footnotes set ®

exfoliation treatments for feet

$32.00

http://www.philosophy.com/SearchResultsNewFeaturedView?storeId=10052&catalogId=10050&langId=-1&searchKeyword=feet

Super Bowl, Super Arse Burning Chili!

My Arse Burning Chili!

Well football season is here. In my house it means no going out on Sundays, staying in my pjs all day and cooking. I always make Chili for opening day and for the Superbowl. My husband and like it spice and hot. So if you are a lover of HOT chili, this recipe is for you. If not, you can always cut back on the hot ingredients.

• 1 Pound of hamburger
• 1 Can of Red Kidney Beans
• 4 Cans of Whole Tomatoes
• 8 Whole Jalepeno peppers
• 2 Habenero Peppers
• Shredded Cheddar Cheese
• Fresh Bread (not using it this year b/c we are no longer eating bread)

In a large skillet brown hamburger. Slice jalepenos cutting them into "circles". Leave the seeds in this is what makes the heat of the pepper. I also leave a couple whole in the chili.

Place tomatoes into a pot - I use a crock pot b/c I cook it for 8-10 hours. Add jalepenos, habeneros - leaving them whole. Add browned hamburger with the oil into the pot.

Cook on low for 8-10 hours.

Serve with shredded chedder cheese and a bread of your choice. We are really enjoying this jalepeno bread that I found!

Finished Product....

Sloppy Lasagna - Low Carb too ;)

All the ingredients of traditional lasagna with less work! Who doesn't like that idea? :)

Ingredients

• 2 - 13.25 oz boxes of Dream Fields Penne Pasta (5G of Carbs vs. 40+ in regular pasta)
• Pasta Sauce (my recipe is in earlier blogs) 
• Hamburg is in the sauce
• 4 Cups of Shredded Mozzerella Cheese (should be 7 cups, but I ran out)
• 3 Cups of Shredded Cheddar Cheese (I used this b/c I ran out of Mozzerella)
• 1 Cup of Ricotta Cheese

Instructions

Cook your sauce and pasta as directed.  Preheat oven to 350 degrees.  Add the cooked pasta into a 10X13 pan while hot.  Mix in the ricotta  and mozzerella cheese, stir well.  Top with cheddar cheese.  Bake for 30 minutes until top layer of cheese melts and serve.

ENJOY!