Shelly Marie Redmond’s Crock-Pot® Crab Dip is a family-pleasing recipe that won’t break the bank. The best part? You can serve it over cauliflower rice for an easy dinner!Continue reading “Slow Cooker Crab Dip”
We are bringing you another simple slow cooker recipe that will please the entire family while saving money, time, and energy.Continue reading “Sweet and Spicy Meatballs”
Shelly Marie Redmond has both a keto AND low-net carb taco Tuesday night for you and your family! With only three ingredients and your favorite taco toppings, you can easily switch taco night from stovetop to slow cooker with this recipe to keep the temperature of your kitchen down!Continue reading “Salsa Chicken Wraps”
We are just thrilled for all the Farmers’ Markets in all of our towns. Not only are the foods gorgeous, but we are supporting our local farmers. Using the zucchini found at the Farmers’ Market, this salad is perfect as a side dish for hot summer days. With no cooking necessary, we are keeping our energy costs down.Continue reading “Farmers’ Market Zucchini Salad”
Have you heard of induction cooktops? Induction cooking is faster, easier and more efficient. This means a lower SWEPCO bill, while cooking your food faster and better.
Induction elements transfer electromagnetic energy through the glass surface directly to the pot, with no burners — and no wasted energy. It’s also a great safety feature. No heat is transferred from the induction elements – even when they’re on – until the proper pots and pans are placed on them, keeping you and your family safe.
The induction elements also use 30% less energy than electric coils and far less than gas burners, adding up to more cost savings. Induction cooking lets you control and maintain cooking temperatures easily and precisely, in no time at all. Just look, in the time it takes to boil water, you’ve learned about the benefits of induction cooking!
By Shelly Marie Redmond, Culinary Dietitian, Founder of Skinny Louisiana
Looking for a delicious low-carb fudge and keto fudge recipe for your family’s holiday menu? Shelly’s video gives you the step-by-step instructions on how to make low-carb fudge and how to make low-carb fudge keto friendly.
- 1 cup heavy whipping cream
- 2 tbsp. Swerve granular sugar replacer (can use 2 tbsp. Monkfruit)
- 3 cups Lily’s Dark chocolate chips (can use Lily’s Milk Chocolate Chips)
- 1 tbsp. vanilla extract
- 1 cup pecans, chopped (optional, can use any nut)