Stealth Health Life

Stealth Health Life Indulgent and nostalgic recipes, made healthier. Check reels tab for my high protein recipe videos!

09/28/2026

Frozen Cheesy Chicken & Rice Burritos

Taco-seasoned chicken, cilantro lime rice, and a creamy cheesy filling all wrapped up and waiting in your freezer - eighteen burritos ready to crisp up in the air fryer whenever you need them. Makes 18 burritos at 445 calories and 32g of protein each!

Per burrito (makes 18):
445 Calories
32g Protein
52g Carbs
12g Fat

UPDATE: I specifically used RightRice (not white rice, sounds similar in the voiceover) which cooks differently than normal rice. If you are using normal white rice - I’d recommend cooking separately (it’ll be ~400g dry weight) since it seems like people are having issue fully cooking their rice in the slow cooker

Ingredients:
48oz boneless skinless chicken thighs
2 taco seasoning packets
1 tablespoon lime juice
1 tablespoon chicken bouillon
15oz can of green enchilada sauce (~420g)
Garlic and salt to taste

High: 2-3 hours
OR
Low: 3-4 Hours

2 bags RightRice (I used cilantro lime)
2 cups of water

5 diced roma tomatoes
3 diced jalapeños
2 diced white onions
1 bunch chopped cilantro
Juice of 2 limes

500g 0% Greek yogurt (I recommend FAGE)
150g reduced fat cheddar
120g reduced fat mozzarella

If filling is too hot/not thick - place in fridge or freezer until thickened. This will make rolling burritos 100x easier. Weigh the entirety of your filling and divide by 18 to evenly distribute filling across each burrito.

Reheat instructions (preferred method):
Wrap in paper towel, microwave 1:15, flip and microwave another 1:15. It should be defrosted but not warmed all the way through. Add to oven or air fryer at 400 degrees until tortilla begins to brown and is slightly crispy, 6-10 minutes (will be faster in air fryer)

These will stay good in the freezer for 3+ months!

If you want more indulgent meal prep recipes like this one, check out my cookbooks in my bio (200+ total recipes) 🫡

09/27/2026

CHILI CHEESE RICE BOWLS

BIG BATCH Bowls 🍚
Episode 1

Per Bowl (Makes 10):
655 Calories
52g Protein
73g Carbs
15g Fat

-

Rice:
720g (4 cups) long grain rice
900g (32oz) beef bone broth
10g (2 packets) Sazón

Peppers & Onions:
45g (3 Tbsp) olive oil
3 red bell peppers, diced
3 green bell peppers, diced
2 yellow onions, diced

Beef & Seasonings:
1350g (48oz) 96% ground beef
140g (1 can) tomato paste
2 Tbsp chipotle chili powder
1 Tbsp black pepper
1 Tbsp cumin
1 Tbsp coarse salt

Chili Add-Ins:
425g (1 can) black beans, drained
450g (16oz) beef bone broth
1 Tbsp cornstarch + 1 Tbsp cold water

High-Protein Nacho Cheese Sauce
450g (16oz) 2% cottage cheese
240g (1 cup) fat-free milk
30g (1/4 cup) cheddar cheese powder
10 slices reduced-fat American cheese

-

Instructions

1.) Add rice, beef bone broth and Sazón to a large rice cooker and cook. Alternatively, cook on the stovetop.

2.) Heat olive oil in a large pot. Add peppers and onions and cook until softened and browned. Push to the side, add beef and brown. Mix in tomato paste and seasonings and cook about 5 minutes, until beef is cooked through.

3.) Add black beans, then beef bone broth and cornstarch slurry (corn starch mixed with cold water). Simmer until completely thickened. I usually simmer while I prep the cheese sauce and while the rice finishes cooking.

4.) Blend cottage cheese, milk and cheddar powder until completely liquified. Add American cheese and blend again until smooth and creamy.

5.) Divide rice between 10 bowls. Add a spoonful of cheese sauce, chili, then more cheese sauce over the top. Garnish with chives or green onions, and enjoy!

These store frozen and reheat VERY well. My favorite method is to place in the microwave straight from frozen for 5-6 minutes, covered, then letting it sit for another 5-6 minutes covered to finish. This allows the food to gently finish coming up to heat and creates the best texture.

09/26/2026

welcome to BIG BATCH Bowls 🍚

My new series where I’m showing you how to make the most indulgent, high protein rice bowls, in bulk, so you have effortless dinners on the table for weeks 👨‍🍳

From classic street foods, to stir fries, sheet pan dinners, and comfort food - these are the best bowl recipes I’ve ever created

And this is BIG BATCH Bowls… so every time you cook, you’re getting a stockpile of meals that you can store frozen, and have ready to go for weeks

BIG BATCH, Chapter 2: BOWLS

First recipe comes tomorrow!

09/25/2026

Chili Cheese Beef Burritos

Sixteen freezer burritos loaded with seasoned beef, roasted sweet potatoes, and a smoky chipotle cheese sauce - this is exactly what the Stealth Health Simple series is all about. Big flavor, straightforward process, and a freezer full of something worth looking forward to. Makes 16 burritos at 445 calories and 32g of protein each!

Per Burrito (makes 16)
445 Calories
32g Protein
44g Carbs
15g Fat

INGREDIENTS:

500g (3 medium) diced sweet potatoes
5g (1 tsp) avocado oil
Salt, pepper, chili powder

1344g (48oz) 93% beef
2 packets chili or taco seasoning

Sauce:
300g (11oz) 2% cottage cheese
100g (5 slices) American cheese
410g (14oz) fire roasted tomatoes
200g (7oz) chipotle peppers in adobo
Salt/pepper/garlic

Corn Starch Slurry (to thicken):
2 tbsp corn starch
2 tbsp cold water

150g (5oz) sharp cheddar cheese
Handful of chopped cilantro or green onions

16 burrito sized tortillas
Spoonful of 0% Greek yogurt on each burrito

If you want more indulgent meal prep recipes like this one, check out my cookbooks in my bio (200+ total recipes) 🫡

09/23/2026

Low Calorie Garlic Parmesan Chicken

Twelve minutes in the air fryer and you've got juicy garlic parmesan chicken thighs that work with everything - pasta, sandwiches, salads, or straight off the plate. The most versatile protein in your weekly rotation. 180 calories and 24g of protein per 4oz serving!

Per 4oz
180 calories
24g Protein
2g Carbs
8g Fat

Ingredients:
16oz boneless skinless chicken thighs

Marinade:
10g olive oil
2 tblspn white w**e vinegar
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper
1/4 teaspoon truffle salt (or normal salt)
1/4 teaspoon pepper
10g Honey
20g grated Parmesan

Air fry at 375 for 12 minutes

Serve with pasta, on a sandwich, in a salad, or just eat on its own 👌

If you want more indulgent meal prep recipes like this one, check out my cookbooks in my bio (200+ total recipes) 🫡

09/21/2026

Chorizo Queso Mac n’ Cheese

Mac n' cheese got a serious upgrade - smoky chorizo, bold spices, roasted peppers, and a creamy enchilada queso sauce. Set the slow cooker and come back to ten meals worth of something truly special. Makes 10 servings at 600 calories and 45g of protein each!

Per serving (makes 10)
600 Calories
45g Protein
58g Carbs
20g Fat

Ingredients:
32oz 93% ground beef
8oz pork chorizo

Spice blend:
1 Tablespoon coarse salt
1 Tablespoon ground paprika�1 tablespoon ground oregano
1 teaspoon ground cumin
1.5 teaspoon ground black pepper

120g red enchilada sauce
14oz (400g) can of fire roasted tomatoes
2 tablespoons garlic purée
1 tablespoon chipotle peppers
1 tablespoon adobo sauce
3 tablespoons apple c***r vinegar

2 orange bell peppers
2 red bell peppers
1 onion
Bake at 400, 20-25 mins

Slow cooker instructions:
High: 2-3 hours
OR
Low: 3-4 hours

672g pasta, cooked to 50%
(Aka, cook for half the time shown on the box)

Blended Queso Sauce:
800g 2% cottage cheese
100g 1/3 fat cream cheese
150g extra sharp cheddar cheese
30g cheddar powder
240g red enchilada sauce
300ml milk
Salt & pepper to taste

Optional: chopped cilantro

Cover on high for 15-20 minutes

Allocate to 10 equal sized containers - store in the freezer (they’ll last for several months frozen) - microwave for ~4 minutes to reheat. Add 2-3 tablespoons of milk when reheating for creamier sauce

If you want more indulgent meal prep recipes like this one, check out my cookbooks in my bio (200+ total recipes) 🫡

09/18/2026

Chicken Tikka Masala Burritos

Tikka masala flavors you'd find at a restaurant, wrapped up in a burrito and stacked eleven deep in your freezer - this is exactly the kind of fusion that makes the frozen burrito series impossible to get bored of. Makes 11 burritos at 480 calories and 40g of protein each!

Per Burrito (makes 11)
480 Calories
40g Protein
56g Carbs
11g Fat

Spice mix:
3 tablespoons smoked paprika
2 tablespoons cumin
1 tablespoon garam masala
1 tablespoon coriander
1 tsp turmeric
1 tsp cayenne
- Use half in marinade, and half in sauce

Chicken/Marinade:
48oz chicken breast
240g yogurt
2 tablespoons minced garlic
2 tablespoons ginger paste
Juice of 2 lemons
2 tablespoons salt
1/2 of spice mix

Masala sauce:
30g butter
2 onions, chopped
2 tablespoons minced garlic
2 tablespoons ginger paste
- Cook onions over high heat until translucent/beginning to brown, add garlic/ginger and sauté for 3-4 minutes

4 tablespoons tomato paste
1/2 of spice mix
- Simmer for 1 min

14.5oz can tomatoes
150ml water
Handful of chopped cilantro/stems
- Simmer for 10-15 minutes, blend until completely smooth

200g low fat Greek yogurt
15g butter
Handful chopped cilantro
Salt to taste
- Add to blended sauce and mix over low simmer

Grill chicken until charred, about 10 minutes (or bake/broil). It should be slightly undercooked. Dice, add to sauce, cover and simmer for 15-20 minutes

200g basmati rice
350g Chicken bone broth
(I cooked the rice in bone broth for extra protein + flavor, optional)

11 burrito tortillas

Herby Yogurt sauce (for dipping/served w burritos)
600g low fat greek yogurt
Juice of 1 lemon
80ml milk
15g honey
Chopped Chives/cilantro

Notes/Tips:
- Place meat/rice mixture in a bowl and refrigerate for ~20 minutes. This helps it thicken/makes rolling burritos 100x easier

- Reheat instructions: remove from freezer, wrap in a paper towel, microwave for 2 mins, then air fry at 375 for 6-8 minutes to crisp up your tortilla, or pan fry

If you want more indulgent meal prep recipes like this one, check out my cookbooks in my bio (200+ total recipes) 🫡

09/16/2026

Slow Cooker Quesabirria Burritos

Slow-cooked guajillo and ancho chile birria beef, melty mozzarella, rice, and a hit of Greek yogurt all wrapped up and crisped to perfection in the air fryer. Eighteen quesabirria burritos stacked in your freezer - that's a month of lunches handled. Makes 18 burritos at 510 calories and 40g of protein each!

Per Burrito (Makes 18)
510 Calories
40g Protein
52g Carbs
14g Fat

Ingredients:
2 onions, chopped
10 cloves garlic, minced or crushed
20g avocado oil (~1.5 tablespoons)

10 guajillo chiles
3 ancho chiles
De-stemmed & de-seeded

32oz beef bone broth (896ml)
~1 cup of water

Add when blending:
1 tablespoon coarse salt
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon black pepper
1 teaspoon paprika
90ml apple c***r vinegar
240ml crushed tomatoes OR red enchilada sauce
Handful of cilantro stems

64oz top sirloin, trimmed of all exterior fat (can also use London broil, flank steak, or any other lean cut of steak)
- Salt surface of each piece of steak before adding to slow cooker

3 bay leaves

Cook on Low:
7-8 hours

Burrito filling:
300g rice (raw weight)
226g reduced fat mozzarella
226g fat free mozzarella
200g plain Greek yogurt or sour cream
Handful chopped Cilantro
1-2 diced white onions

18 burrito tortillas
- I use standard 10” burrito tortillas

REHEAT INSTRUCTIONS: remove from freezer, wrap in a paper towel, microwave for 2-3 mins, then air fry at 375 for 6-8 minutes to crisp up your tortilla, or pan fry

Additional notes:
- To evenly allocate filling across servings, add everything to a bowl and weigh the entire filling weight. Divide by 18 to get the filling per burrito weight

- Steak Nutrition Facts: I use the USDA FoodData Central database for macros - this source was specifically “Beef, Top Sirloin, Separable Lean Only, Trimmed to 1/8” Fat, all grades, raw” - macros for this source (per 4oz): 150 Cals, 25g Protein, 4.6g Fat

- If your Birria looks considerably more liquidy than mine - remove some of the liquid before adding in everything else. It will thicken as it cools

If you want more indulgent meal prep recipes like this one, check out my cookbooks in my bio (200+ total recipes) 🫡

09/14/2026

Slow Cooker Honey Teriyaki Chicken

Sweet, savory honey teriyaki chicken thighs slow-cooked until tender and glazed - serve it over rice, in lettuce wraps, or as tacos with spicy mayo. One batch, endless ways to eat it. Makes 12 servings at 175 calories and 23g of protein each!

Per 4oz serving (makes 12)
175 Calories
23g Protein
10g Carbs
5g Fat

Ingredients:
48oz boneless skinless chicken thighs
5 tablespoons soy sauce (75g)
2 tablespoons dark soy sauce (30g)
4 tablespoons honey (80g)
4 tablespoons mirin (60g)
2 tablespoon minced ginger
1 tablespoon minced garlic

3 tablespoons cornstarch (24g) mixed with 4 tablespoons (60ml) cold water

High: 4-5 hours
OR
Low: 5+ on low

Recipe ideas:
- Serve over steamed sushi rice w spicy mayo & green onions
- Serve over 50-50 blend of rice & cauliflower rice for higher volume option
- Make low calorie tacos w Jicama wraps (found at Trader Joe’s or homemade)
- Make lettuce wraps, top w kimchi and spicy mayo

Additional notes:
- Highly recommend using chicken thighs over chicken breasts - I cook these a bit longer than normal to get browning on the exposed pieces of chicken, and if you use breasts they will get very dry. If you have to use breasts, reduce cook time to 2-3 hours
- If the recipe comes out too “liquidy” - you can remove the liquid from the crock pot and simmer in a pan until reduced/thick. However, the corn starch added at the beginning will “set” as the chicken/sauce cools - so usually just letting it sit for a bit and cool is all you need to do (transferring to a separate bowl will speed up the process)
- The main reason for using a slow cooker here is convenience/bulk prep - if you want to make more traditional teriyaki, use the same marinade ingredients and simmer the liquid in a pan until thickened (you’ll only need ~1/2 the cornstarch), marinade the chicken for a few hours, then sear/grill over high heat and baste with additional teriyaki sauce

If you want more indulgent meal prep recipes like this one, check out my cookbooks in my bio (200+ total recipes) 🫡

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