Sarah's Low Carb Comfort

Sarah's Low Carb Comfort Yes, you can still eat pizza, pasta, and desserts! Recreating your favorite comfort foods into high-protein, low-carb masterpieces. Let's cook!

Family-approved recipes that make healthy living effortless.

06/14/2026

You aren't ready for how juicy and saucy these Slow Cooker BBQ Chicken Wings look! 🍗🔥✨

Tender, fall-off-the-bone chicken wings slow-cooked to perfection in a thick, sticky brown sugar barbecue glaze. Plated up beautifully over a bed of crisp, sautéed asparagus spears alongside a refreshing quinoa salad, this high-protein comfort meal brings restaurant-quality barbecue flavors right to your home with zero effort! ❤

Recipe
Ingredients
3 lbs chicken wings, split into flats and drumettes

1/4 cup brown sugar

2 tbsp smoked paprika

1 tbsp garlic powder

1 tbsp onion powder

1.5 cups of your favorite barbecue sauce

Salt and black pepper to taste

Sautéed asparagus and cooked quinoa for serving

Instructions
Rub: Mix brown sugar, paprika, garlic powder, onion powder, salt, and pepper in a small bowl, then toss the chicken wings to coat them evenly.

Assemble: Place the seasoned wings inside the slow cooker basin in an even layer.

Sauce: Pour your favorite barbecue sauce heavily over the wings, making sure every piece is covered.

Slow Cook: Cover and cook on LOW for 3 to 4 hours (or HIGH for 2 hours) until the wings are fully cooked and perfectly tender.

Serve: Use tongs to lift the saucy wings directly from the pot and plate them over a fresh bed of asparagus alongside your seasoned quinoa.

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06/13/2026

You aren't ready for how juicy and packed these Birria Tacos look! 🌮🔥✨


Crispy, dip-fried tortillas stuffed to the brim with tender shredded beef birria, fresh diced white onions, and a generous sprinkle of chopped cilantro. Plated up beautifully next to a refreshing black bean and corn salad over a pooling pool of rich consommé broth, this high-protein street food favorite brings ultimate flavor straight to your kitchen!

Recipe
Ingredients
3 lbs beef chuck roast or brisket

10-12 corn tortillas

3 dried guajillo chiles, stemmed and seeded

2 dried ancho chiles, stemmed and seeded

1 medium onion, halved

4 cloves garlic

1 cup beef broth

1 tsp dried oregano

1 tsp ground cumin

Salt and black pepper to taste

1/2 cup white onion, finely diced

1/4 cup fresh cilantro, finely chopped

Prepared black bean and corn salad with fresh lime wedges for serving

Instructions
Make Sauce: Boil the dried chiles, halved onion, and garlic in water for 10 minutes until soft, then blend smoothly with beef broth, oregano, cumin, salt, and pepper.

Slow Cook: Pour the blended chili sauce completely over the beef in a slow cooker and cook on LOW for 7 to 8 hours until the meat is completely tender and easy to shred.

Shred Meat: Remove the beef from the pot, shred it finely with forks, and set aside while saving the warm chili broth (consommé) left in the pot.

Crisp Tacos: Dip each corn tortilla into the top layer of fat on the broth, place in a hot skillet, stuff with shredded beef, fold over, and fry until crispy.

Serve: Garnish the inside of your tacos with diced white onions and fresh cilantro. Use tongs to lift and plate them immediately beside your zesty black bean salad, offering plenty of extra warm broth for dipping.

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06/13/2026

You aren't ready for how juicy this Slow Cooker Teriyaki Chicken looks! 🍗🍯

Tender, shredded chicken breast slow-cooked to perfection in a sweet and savory teriyaki glaze, tossed with red onions and crisp green onions. Plated up beautifully next to a colorful medley of roasted potatoes and eggplant cubes, this high-protein, flavorful dish makes the ultimate hassle-free comfort meal for your weekly dinner rotation!

Recipe
Ingredients
1.5 lbs chicken breasts, boneless and skinless

1/2 cup low-sodium soy sauce or tamari

1/4 cup honey or low-carb maple syrup

2 tbsp rice vinegar

1 tbsp sesame oil

1 clove garlic, minced

1/2 red onion, sliced into slivers

1/4 cup chopped green onions for garnish

Salt and black pepper to taste

Roasted potatoes and eggplant for serving

Instructions
Whisk Sauce: Combine soy sauce, honey, rice vinegar, sesame oil, and minced garlic in a bowl.

Assemble: Place chicken breasts and red onion slivers into the slow cooker, then pour the sauce mixture over the top.

Slow Cook: Cover and cook on LOW for 4 to 5 hours until the chicken is tender and easy to shred.

Shred & Glaze: Shred the chicken using two forks directly inside the slow cooker, tossing it well to soak up the pooling teriyaki glaze.

Serve: Garnish heavily with fresh green onions. Use a spoon and fork to lift a generous portion of juicy chicken and plate alongside your roasted potatoes and eggplant.

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06/12/2026

You aren't ready for how ultimate the cheese pull on this Loaded Nachos Platter looks! 🌮🧀🔥

Crunchy tortilla chips piled high with perfectly seasoned ground beef, melted cheddar cheese, fresh pico de gallo, and a dollop of cool sour cream. Plated up beautifully next to smooth guacamole and zesty red salsa, this high-protein, vibrant dish is the perfect crowd-pleasing snack or fun weekend dinner upgrade!

Recipe
Ingredients
1 large bag tortilla chips

1 lb lean ground beef (or ground turkey)

1 tbsp taco seasoning mix

2 cups shredded cheddar cheese

1/2 cup tomato pico de gallo

1/4 cup chopped green onions and jalapeños

3 tbsp sour cream

Fresh cilantro for garnish

Chunky guacamole and salsa for serving

Instructions
Brown: Cook the ground beef in a skillet over medium heat until browned, drain fat, and stir in the taco seasoning and water according to packet.

Layer: Spread a dense layer of tortilla chips on a large oven-safe platter or baking sheet.

Assemble: Top the chips evenly with the seasoned ground beef and a heavy layer of shredded cheddar cheese.

Bake: Melt in a preheated oven at 200°C (400°F) for 5-8 minutes until the cheese is bubbling and completely gooey.

Top: Finish the hot nachos with pico de gallo, green onions, sliced jalapeños, sour cream, and fresh cilantro.

Serve: Use a wide spatula to lift a cheesy, loaded portion and plate next to a fresh scoop of guacamole and salsa.

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06/12/2026

You aren't ready for how rich and comforting this Slow Cooker Pasta Bolognese looks!

Thick, tender pasta ribbons beautifully tossed in a deeply simmered, meaty bolognese sauce packed with rustic Italian flavor. Plated elegantly over a base of wholesome grains alongside vibrant roasted vegetables, this high-protein, comforting dish is the ultimate hassle-free dinner for any night of the week!

Recipe
Ingredients
8 oz rigatoni or pappardelle pasta (or high-protein alternative)

1 lb lean ground beef or ground turkey

1 tbsp olive oil

1 medium onion, finely diced

2 cloves garlic, minced

1 can (14 oz) crushed tomatoes

2 tbsp tomato paste

1/2 cup beef broth

1 tsp dried oregano

Salt and black pepper to taste

Fresh basil and grated Parmesan cheese for garnish

Wholesome grains and mixed roasted vegetables for serving

Instructions
Sauté: Heat olive oil in a skillet and cook the diced onion and garlic until fragrant and translucent.

Brown: Add the ground meat to the skillet, cook until fully browned, and drain any excess fat.

Assemble: Transfer the meat mixture into the slow cooker and stir in the crushed tomatoes, tomato paste, beef broth, oregano, salt, and pepper.

Slow Cook: Cover and cook on LOW for 5 to 6 hours until the sauce becomes incredibly thick, rich, and flavorful.

Combine & Serve: Mix your freshly boiled, drained pasta directly into the slow cooker sauce. Use large forks or tongs to lift a saucy portion and plate alongside warm grains and roasted vegetables, finishing with fresh basil and a sprinkle of Parmesan.

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06/12/2026

You aren't ready for how thick and cozy this Slow Cooker Shrimp and Corn Chowder looks!

Plump, juicy shrimp nestled in a rich, creamy corn chowder packed with sweet corn and fresh herbs. Plated up beautifully over a hearty bed of mixed wild rice and diced carrots, this high-protein, satisfying dish is the perfect comforting weekday meal!

Recipe
Ingredients
1 lb large shrimp, peeled and deveined

2 cups sweet corn kernels (fresh or frozen)

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup chicken or vegetable broth

1 cup heavy cream

4 oz cream cheese, softened

1 tsp smoked paprika

Salt and black pepper to taste

Fresh parsley for garnish

Cooked wild rice blend with diced carrots for serving

Instructions
Combine: Add the sweet corn, chopped onion, minced garlic, broth, smoked paprika, salt, and pepper into the slow cooker.

Slow Cook: Cover and cook on LOW for 3 to 4 hours until the vegetables are tender.

Cream: Stir in the heavy cream and softened cream cheese until completely melted and smooth.

Add Shrimp: Toss the raw shrimp into the creamy chowder, cover, and cook on LOW for another 20 to 30 minutes until the shrimp are pink and cooked through.

Serve: Ladle the thick shrimp and corn chowder over a warm bed of wild rice and carrots, then garnish with fresh parsley.

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06/11/2026

You aren't ready for how ultimate the cheese pull on this Creamy Garlic Parmesan Chicken looks!

Tender, juicy chicken thighs slow-cooked in a rich, velvety garlic parmesan cream sauce, then smothered in melted mozzarella, sundried tomatoes, and fresh basil. Plated up over fluffy quinoa with crisp asparagus, this low-carb, high-protein masterpiece brings restaurant-level comfort straight to your kitchen!

Recipe
Ingredients
4-5 boneless, skinless chicken thighs

1 tbsp olive oil

4 cloves garlic, minced

1/2 cup heavy cream

1/4 cup chicken broth

1/2 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

1/4 cup sundried tomatoes, chopped

Fresh basil and chopped parsley for garnish

Cooked quinoa and grilled asparagus for serving

Instructions
Season: Pat chicken dry and season both sides with salt, pepper, and garlic powder.

Assemble: Place chicken in the slow cooker and pour olive oil, minced garlic, heavy cream, and chicken broth over top.

Slow Cook: Cover and cook on LOW for 4 to 5 hours until the chicken is tender and fully cooked.

Melt the Cheese: Stir in the Parmesan cheese, then top each chicken thigh with a generous handful of mozzarella and the chopped sundried tomatoes. Cover for 15 minutes until melted and bubbly.

Serve: Garnish with fresh basil and parsley. Lift a cheesy piece of chicken with forks and plate over quinoa and asparagus, spooning the extra cream sauce over the top.

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06/10/2026

You aren't ready for how plump and juicy this Slow Cooker Garlic Butter Shrimp looks!

Succulent, jumbo shrimp slow-cooked in a silky, rich garlic butter sauce laced with red pepper flakes and fresh parsley. Plated beautifully over a bed of fluffy white rice, this effortless, high-protein meal delivers restaurant-level luxury right to your dinner table with almost zero effort!

Recipe
Ingredients
1 lb jumbo shrimp, peeled and deveined

4 tbsp butter, melted

4 cloves garlic, minced

1 tbsp olive oil

1/2 tsp red pepper flakes

2 tbsp fresh parsley, chopped

Salt and black pepper to taste

Cooked white rice for serving

Instructions
Assemble: Place raw shrimp in a single layer at the bottom of the slow cooker.

Sauce: Mix melted butter, minced garlic, olive oil, red pepper flakes, salt, and pepper; pour evenly over shrimp.

Slow Cook: Cover and cook on LOW for 1 to 1.5 hours until shrimp are pink and tender.

Serve: Stir in fresh parsley, then spoon the shrimp and its silky garlic butter sauce over a fresh bed of white rice.

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06/10/2026

You aren't ready for how rich and creamy this Garlic Parmesan Steak Pasta looks!

Caption
Tender, perfectly seared juicy steak bites and crisp broccoli tossed with penne pasta in a velvety garlic parmesan cream sauce. Plated up beautifully alongside a fresh garden salad and blistered cherry tomatoes, this high-protein dinner is the ultimate restaurant-quality comfort food right at home!

Recipe
Ingredients
8 oz penne pasta (or low-carb/high-protein pasta option)

1 lb sirloin or ribeye steak, cut into bite-sized cubes

1 lb sirloin or ribeye steak, cut into bite-sized cubes

1 tbsp olive oil

2 cups broccoli florets

3 cloves garlic, minced

1/2 cup heavy cream

1/2 cup beef broth

1/2 cup grated Parmesan cheese

Salt, black pepper, and red pepper flakes to taste

Fresh side salad and roasted cherry tomatoes for serving

Instructions
Cook Pasta & Veggies: Boil penne according to package instructions, adding broccoli florets during the last 2 minutes; drain and set aside.

Sear Steak: Season steak cubes with salt and pepper. Heat olive oil in a skillet over high heat and sear for 2 minutes per side until beautifully browned; remove from pan.

Make Sauce: Reduce heat to medium, add minced garlic to the same pan, and sauté for 1 minute. Pour in heavy cream and beef broth, bringing to a simmer.

Combine: Stir in the Parmesan cheese until melted and smooth. Toss the cooked pasta, broccoli, and seared steak bites directly into the creamy sauce.

Serve: Plate using forks alongside a crisp garden salad and roasted cherry tomatoes, spooning extra garlic parmesan sauce over the top.

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06/10/2026

You aren't ready for how delicious this Creamy Sausage Pasta looks!

Perfectly twirled spaghetti coated in a rich, creamy tomato sauce, loaded with savory sliced sausage, capers, and a hint of fresh dill. Paired with crisp roasted asparagus and blistered cherry tomatoes, this high-protein dinner satisfies all your comfort food cravings!

Recipe
Ingredients
8 oz spaghetti or pasta of choice

4 savory sausages, sliced into rounds

1 tbsp olive oil
1/2 medium onion, finely chopped

2 cloves garlic, minced

1/2 cup tomato sauce or crushed tomatoes

1/4 cup heavy cream (or low-carb cream alternative)

2 tbsp capers

Fresh dill and red pepper flakes for garnish

Roasted asparagus and cherry tomatoes for serving

Instructions
Cook Pasta: Boil spaghetti according to package instructions; drain and set aside.

Brown Sausage: Heat olive oil in a skillet and sear sausage slices until browned and cooked through.

Build Sauce: Add onion and garlic to the pan, sautéing until fragrant. Stir in tomato sauce, heavy cream, and capers, letting it simmer for 3 minutes.

Toss: Add the cooked spaghetti to the skillet, tossing until every strand is beautifully coated in the creamy sauce.

Serve: Plate with forks alongside roasted asparagus and blistered tomatoes. Garnish with fresh dill and red pepper flakes.

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New York, NY

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