Stealth Health Life

Cheesy Chicken Tzatziki Burritos

Cheesy chicken tzatziki burritos that bring Greek and Tex-Mex together in the best way possible - roasted poblanos, juicy seared chicken, melty Monterrey jack, and a creamy tzatziki-Greek yogurt filling, all wrapped up and ready for the freezer. Make the filling once and use it for bowls, salads, or just eat it straight. Makes 14 burritos at 430 calories and 34g of protein each!

Per Burrito (Makes 14)
430 Calories
34g Protein
41g Carbs
14g Fat

Roasted Veggies:
7 poblanos
2 yellow onions

Chicken:
1344g (48oz) chicken breast
Season with salt, pepper, garlic powder
30g (2 Tbsp) Olive oil*

Burrito Filling:
300g (1.25 cups) store-bought Tzatziki
300g (1.25 cups) 0% Greek yogurt
227g (8oz) Monterrey jack
250g (1 cup) pico de gallo
Handful of cilantro
Salt to taste

14 burrito sized tortillas

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Additional notes:
- *I seared my chicken in two batches. For each batch, use 15g (1 Tbsp) of olive oil
- I used ~180g of filling per burrito. The amount to evenly distribute across 14 burritos may vary when you prepare yours, so I recommend weighing the entire batch of filling and dividing by 14 to get the weight-per-burrito
- I sear each burrito for 1-2 mins per side to brown the tortilla. This is optional, and I only recommend this approach if you’re going to ONLY microwave to reheat, otherwise, it isn’t necessary

Recommended Reheat Technique:
- Remove from freezer, microwave for 2-3 minutes (should be softened, but not cooked 100% through)
- Heat pan over medium-high heat, add burrito to pan
- Cook for 2-4 minutes per side, or until golden brown and cooked through

If you want more frozen burrito meal prep recipes just like this one, I have an entire chapter dedicated to frozen burritos in my Meal Prep Cookbook 🤝

5 years ago I posted my first high protein recipe on social media, with no expectation, and no plan

A few months in, I had a couple thousand followers - and the most consistent message I received was “can you make a cookbook”

I didn’t have connections or the track record to work with publishers, and I didn’t have the money or resources to make a printed book myself

So I downloaded Canva, took screenshots of all of my recipe videos, and did a “cover shoot” on the floor of my apartment

I spent a few months writing out all my recipes - and after spending a grand total of $0, my first digital cookbook was ready to launch

I didn’t expect much - I figured the people who had requested it would appreciate it and maybe share it with some friends

The day I launched the original stealth health cookbook - my life changed.

Since then, I’ve released two more digital cookbooks - same story, built from scratch in my kitchen, with friends and family helping me along the way

It’s genuinely crazy to say, but since 2022 - we’ve sold over 500,000 digital cookbooks through my website alone

What started as a literal zero budget project that I hoped would help a few people - turned into something much bigger than I ever imagined

But even with the success of the digital books, there’s been one consistent request that I’ve never been able to deliver on…

And today, that finally changes.

All the Stealth Health cookbooks, are officially available in hardcover form.

I wanted to do things my way - so we built our own warehouse from scratch, printed & published in house, and designed the book to be a genuinely useful tool in the kitchen

Wire-bound pages for functionality (pages always stay open), and a hard cover exterior for a premium feel and to protect the pages inside. We think this is the ultimate design for a cookbook that looks as good as it performs

It didn’t come without immense challenges, but the end result was worth it

Without your support, literally none of this would have been possible.

The print versions of all my books are officially available on my website

Thank you, and I hope these books make life easier, and tastier, for yea

Low Calorie Garlic Parmesan Chicken

This one's all about keeping things simple. A few ingredients, a quick trip through the air fryer, and you've got a protein that fits into just about any meal throughout the week. Makes 4 servings, so it's an easy staple to have on hand.

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

Ingredients:
16oz boneless skinless chicken thighs

Marinade:
10g olive oil
2 tblspn white wine 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 👌

I post hundreds of free recipes here, and I also link my e-cookbooks website if you want to support me or are looking for a convenient way to follow my recipes!

"Slow Cooker Cookbook”
- 80+ slow cooker recipes, 60% of which are exclusive to the book. Includes Butter Chicken, Brisket Queso Mac n’ Cheese, French Onion Pasta and many, many more - this book has everything you need to become a master of slow cooker meal prepping.

“Meal Prep Cookbook”
- 100+ of my best, most indulgent, high protein meal prep recipes including all my 500 calorie meal preps, and my viral high protein frozen burritos!

“The Original Cookbook”
- Over 115 classic “Stealth Health” recipes that started it all, including sandwiches, wraps, quesadillas, pizzas, classic pastas and rice dishes, and 37 "bonus" high-protein recipes, like Homemade Protein Bagels and Tomato Basil Bisque!

Currently, you can get all 3 cookbooks for the price of 2 if you bundle them! Appreciate you cooking with me 🤝

Chicken Bulgogi Rice Bowls

This one brings all the flavors of Korean BBQ into an easy weeknight meal. The chicken does most of the heavy lifting, but it's the cucumber salad and spicy mayo that take it from good to one you'll keep making. Makes 5 servings, with extra sauce to use on just about anything else in your fridge.

Makes 5 Servings

Per Serving, WITH TOPPINGS
605 Calories
42g Protein
61g Carbs
20g Fat

Per Serving, CHICKEN & RICE ONLY
480 Calories
41g Protein
58g Carbs
10g Fat

——
Chicken Bulgogi:
900g (32oz) boneless skinless chicken thighs
75g (5 Tbsp) soy sauce
80g (4 Tbsp) honey
45g (3 Tbsp) gochujang
20g (4 tsp) garlic purée
20g (4 tsp) ginger purée
20g (4 tsp) rice vinegar
10g (2 tsp) neutral oil
1/2 diced yellow onion
Black pepper & gochugaru to taste (optional)

Cucumber Salad:
6 mini cucumbers, quartered
60g (4 Tbsp) rice vinegar
45g (3 Tbsp) soy sauce
30g (1.5 Tbsp) honey
5g (1 tsp) toasted sesame oil
2-3 cloves minced garlic (optional)
Sesame seeds

Low Calorie Spicy Mayo:
240g (1 cup) sriracha
240g (1 cup) nonfat plain greek yogurt
75g (5 Tbsp) light mayo
30g (2 Tbsp) rice vinegar
30g (2 Tbsp) gochujang
5g (1 tsp) toasted sesame oil
Salt/pepper to taste

Rice:
250g sushi/short grain rice, dry weight
(50g per bowl)

Garnish:
Green onions
Sesame seeds
Gochugaru (Korean chili flakes, optional)
———

There will be a ton of extra sauce - this amount fills ~1 sriracha bottle, and I like to store it in an empty bottle I used previously. Lasts for 1-2 weeks refrigerated.

You can easily double this recipe if you want a larger bulk meal prep for freezer storage! Just multiply everything by 2 🤝

KEEP IT SIMPLE COOKING PROCESS:
- Prep chicken marinade, add chicken. Let marinate while you prep everything else
- Prep cucumber salad, place in fridge
- Prep spicy mayo, place in fridge
- Start cooking rice
- While rice cooks, chop green onions, and then clean counters, put away ingredients, clear surfaces, put away dishes
- When rice is ~10 minutes from being finished, start cooking chicken
- Assemble bowls immediately after chicken is finished cooking

I post hundreds of free recipes here, but if you want to support me (or just want an easier/more convenient way to follow my recipes) - make sure to also check out my cookbooks in my bio! Truly appreciate each and every one of you 🙏

Sundried Tomato Chicken Alfredo

If you love Chicken Alfredo but want something a little different, this is a great place to start. The sundried tomatoes add just enough richness to make it feel like a whole new dish without losing what makes Alfredo so good. Makes 10 servings.

Per serving (makes 10):
540 Calories
46g Protein
62g Carbs
13g Fat

—

FULL RECIPE 👇

Sundried Tomato Chicken:
900g (32oz) chicken breast, diced
794g (28oz can) whole, peeled San Marzano tomatoes
85g (~⅓ cup) chopped sundried tomatoes
15g (1 Tbsp) olive oil
15g (1 Tbsp) salt
1 Tbsp dried oregano
1 Tbsp garlic powder
1 Tbsp red chili flakes
1 tsp black pepper
1 parmesan rind (optional, for extra umami)

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

Pasta
672g (24oz) linguine
Cook for 50% of suggested time on package

High-Protein Alfredo Sauce
800g (3 ⅓ cups) 2% cottage cheese
120g (4oz) ⅓-fat cream cheese
120g (1 cup) grated Parmigiano Reggiano
360ml (1 ½ cups) fat-free milk
Salt & pepper, to taste

After mixing, cover on high for 15-20 minutes to thicken/finish cooking pasta.

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 if sauce absorbs during reheat

I post hundreds of free recipes here, but if you want to support me (or just want an easier/more convenient way to follow my recipes) - make sure to also check out my cookbooks in my bio! Truly appreciate each and every one of you 🙏

Loaded Southwestern Breakfast Burrito

Breakfast burritos are one of those things that never really get old. This version loads in all the good stuff - eggs, sausage, peppers, cheese - and wraps it into something you can keep in the freezer and reheat in minutes. Makes 11 burritos, so your mornings are pretty much handled for the next couple of weeks.

Per Burrito (Makes 11)
520 Calories
43g Protein
43g Carbs
19g Fat

Pepper Mixture:
2 onions
2 poblanos
2 bell peppers
16oz Hatch green chiles

8 Extra Lean Chicken Sausages*

Lean Ground Breakfast Sausage:
1 lb 93% beef or turkey
2 tsp coarse salt
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon rubbed sage
1/2 teaspoon Italian seasoning
1/2 teaspoon cumin
1 tablespoon maple syrup

Cheesy Eggs:
12 eggs
400g egg whites
200g cheddar cheese
Salt & pepper to taste

Burrito Assembly:
11 burrito tortillas
30g 0% greek yogurt per burrito
Chopped cilantro

* I used the Hot Honey Chicken Sausages. Per link: 90 Calories, 14g Protein, 3g Carbs, 3g Fat. We launched these (along with Garlic Parmesan flavor) in ~400 Walmarts and all Meijer locations in May! Insanely good flavor, and even better macros. True hack for making quick high protein meals from home 👨🍳

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:
- Cook the onions/peppers until nearly all water has evaporated and they begin to brown. When you place them to the side, I recommend placing in a strainer to let excess liquid drain (to avoid soggy burritos)
- Since these are extra large, I like to eat them fork-and-knife style and make a smother sauce (mix hot sauce or enchilada sauce w Greek yogurt or sour cream, pour over the top)
- If you don’t want to use chicken sausage, you can double the “Lean Ground Breakfast Sausage” instead

I post hundreds of free recipes here, but if you want to support me (or just want an easier/more convenient way to follow my recipes) - make sure to also check out my cookbooks in my bio! Truly appreciate each and every one of you 🙏

High Protein Pizza Mac

This one combines two things almost everyone grew up loving - pizza and mac n’ cheese. It’s rich, cheesy, packed with all those classic pizza flavors, and tends to be a hit even with picky eaters. Makes 10 servings, so it’s an easy way to keep a crowd-pleasing meal ready for the week.

Per serving (makes 10):
610 Calories
55g Protein
57g Carbs
21g Fat

Ingredients:
896g (32oz) 93% ground beef
425g tomato sauce
1 diced yellow onion

1.5 Tbsps Italian seasoning
1 Tbsp salt
1 Tbsp onion powder
1 Tbsp garlic powder
1 Tbsp black pepper
Dash of chili flakes

120g Chopped Turkey pepperoni
1 Tbsp olive oil

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 Sauce:
800g 2% cottage cheese
100g extra sharp cheddar cheese
100g mozzarella
100g parmigiano reggiano
360g milk
Salt & pepper to taste

6-7 slices of prosciutto
Bake 400 for 10-15 mins

Optional: garnish with chives and oregano

Enjoy!

Find this recipe in my Slow Cooker Meal Prep Cookbook!

80+ of my best high protein slow cooker recipes, many of which are never before seen. From Butter Chicken, Brisket Queso Mac n’ Cheese, Pineapple Teriyaki Pulled Pork, Chili, Japanese Curry, Chicken Tinga, to French Onion Pasta and many, many more - this book has everything you need to become a master of slow cooker meal prepping.

Link in bio to purchase!

Chimichurri Steak

This one feels like summer in a meal prep container. The chimichurri brings a bright, fresh contrast to the slow-cooked steak, and paired with the yellow rice, it turns into something a little more vibrant than your typical beef and rice bowl. Makes 9 servings, giving you a full week of meals that never feel like an afterthought.

Per Rice Bowl (Makes 9):
530 Calories
41g Protein
53g Carbs
16g Fat

Chimichurri Steak Only (Per 4oz, Makes 12):
210 Calories
25g Protein
3g Carbs
11g Fat

Ingredients:
1350g (48oz) flank steak
1.5 Tbsp salt
2 tsp black pepper
2 tsp garlic powder
2 tsp Oregano
1 tbsp minced garlic
1 diced yellow onion
30g (2 Tbsp) red wine vinegar
15g (1 Tbsp) olive oil
240g (1 cup) puréed pineapple*

*Must be fresh pineapple for tenderizing effect, not canned pineapple. You can also used pre-sliced/cubed pineapple found in the produce section of grocery stores, just ensure it isn’t shelf-stable/pasteurized

Chimichurri:
60g (1/4 cup) olive oil
60g (1/4 cup) red wine vinegar
1 bunch of chopped cilantro or parsley
4 cloves minced garlic
2 small red chilies (red jalapeños or Fresno chilies)
1 tsp dried oregano
1 tsp coarse salt
1/2 tsp pepper

Low: 6-8 hours

Yellow Rice:
600g (~3 cups) short grain rice
900ml (3.75 cups) chicken bone broth
5g (1 tsp) olive oil
1 yellow onion
1 Tbsp minced garlic
1 Tbsp turmeric
Salt to taste

Method:
- Heat 5g of olive oil in a pan, add 1 diced yellow onion, cook until translucent
- Add 1 Tbsp minced garlic, sauté for 1-2 minutes, then mix in 1 Tbsp of turmeric and a large pinch of salt
- Add 600g of short grain rice, mix, and pour over 900ml of chicken bone broth
- Bring to boil, cover and lower heat to low. Let cook for ~20-25 minutes, remove from heat, and let sit covered for 10 more minutes. Remove lid and use fork to fluff

Split yellow rice and Chimichurri steak into 9 even servings, and enjoy!

I post hundreds of free recipes here, but if you want to support me (or just want an easier/more convenient way to follow my recipes) - make sure to also check out my cookbooks in my bio! Truly appreciate each and every one of you 🙏

3 Cheese Chicken Alfredo

This one has a pretty cool story behind it. What began as a meal prep recipe eventually became the foundation for Counter’s 3 Cheese Chicken Alfredo, now available in Target stores across the country. Makes 10 servings, and after all these years, it’s still a recipe we keep coming back to.

Per serving (makes 10)
520 Calories
45g Protein
54g Carbs
15g Fat

Ingredients:
900g (32oz) chicken breast
1 Tbsp salt
2 tsp garlic powder
2 tsp onion powder
1 tsp black pepper
30g (2 Tbsp) butter

Handful of garlic cloves
5g (1 tsp) oil
Pinch of salt
Wrap in foil, place in slow cooker

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

672g pasta, cooked to 50% (aka half of time on box)
Reserve ~1/2 cup pasta water

3 Cheese Alfredo Sauce:
800g 2% cottage cheese
120g 1/3 fat cream cheese
120g parmigiano reggiano
60g Asiago
360ml milk
Salt & pepper to taste

Cover 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 if sauce absorbs during reheat

—

In case you didn’t know, we’ve been building the future of high protein frozen meals at for the last few years! This is the exact recipe that inspired the 3 Cheese Chicken Alfredo that is now nationwide in Target - our biggest retail launch yet.

You can literally buy this meal in stores, which is still crazy to say!!

Alfredo was my favorite meal as a kid, so while I was formulating this one, my standards were “this has to be better than anything I could get eating out”. I think we hit the mark. The quality of this meal will genuinely surprise you. I know what the expectation for frozen meals is - but this one is different… trust me 🤝

We’re growing fast so keep checking the frozen shelves at your grocery store! Next time you check we may be on shelves where you shop 👀

Enjoy the recipe!

Macro-Friendly Sweet & Spicy Asian Wings

This one’s perfect for wing night. They’ve got all the sweet-and-spicy flavor you’d expect from your favorite wings, but they’re surprisingly macro-friendly - honestly, no one at the table would know the difference. Makes 5 servings, making it an easy one to add to the game day lineup.

Per Wing:
125 cals
12g Protein
11g Carbs
3g Fat

Entire Recipe:
625 Calories
60g Protein
54g Carbs
16g Fat

Ingredients:
5 chicken drumsticks, skin removed*
1 tablespoon baking powder
0.5 tablespoon garlic
0.5 tablespoon onion
1 tsp coarse salt

*Note - I am using chicken drumsticks here because they are much higher in protein/more macro friendly compared to wings. Technically, these are not actually “wings”, but they are very similar to Drumettes (which are what we usually call “drums” when we get wings, and are a part of the wing). Drumsticks come from the leg of a chicken and are much larger and contain more meat/protein content - and in my opinion, taste better and are more fun to eat 👍

Sweet & Spicy Sauce:
2 tablespoons honey
1.5 tablespoons gochujang
1 tablespoons low sodium soy sauce
2 tsp rice vinegar
2 tsp mirin (optional)
1 tsp sesame oil
1 tablespoon sriracha
Dash of black pepper and garlic

I post hundreds of free recipes here, but if you want to support me (or just want an easier/more convenient way to follow my recipes) - make sure to check out my macro-friendly cookbooks in my bio!