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Stealth Health Life, 2054 Forest Lane, Garland, TX (2026)

10/14/2026

Cheeseburger Hot Pockets

This one takes everything you love about a cheeseburger and wraps it up in a homemade hot pocket. Seasoned ground beef, melty cheese, pickled jalapeños, and a creamy sauce make for a pretty unbeatable combination. Makes 8 hot pockets.

Per Hot Pocket (makes 8):
275 Calories
18g Protein
40g Carbs
3g Fat

Ingredients:
400g all purpose flour
420g 0% greek yogurt

6oz 93% beef
1 tsp coarse salt (1/2 tsp fine salt)
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp pepper
1/2 tsp oregano
1/4 tsp cumin
1/4 tsp chili powder
Splash of Worcestershire sauce
2 tablesooons diced tomatoes

30g light mayo
40g 2% cheddar
40g fat free cheddar
20g diced pickled jalapeños
Hot sauce

Notes:
- You may need to adjust the ratio of Greek yogurt to flour depending on the brand of yogurt you use (some have higher water content than others). I use FAGE 0% for reference. It shouldn’t be an overly sticky dough when kneading, if it is, add more flour
- Add flour to your board to prevent any sticking when flattening out each hot pocket
- Press dough as thin as possible (like you’re making a mini thin crust pizza) - make sure to really thin out the edges so it’s easier to pinch/seal the buns. It doesn’t have to be 100% perfect since it’ll seal up when cooking

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

10/14/2026

OUR PROTEIN PIZZAS ARE HERE!!

Available now, nationwide in Target

We made a protein pizza using a REAL pizza crust. Crispy exterior, fluffy interior, hand-stretched pizza dough

IN FOUR FLAVORS:
- Classic Cheese
- Pepperoni
- BBQ Chicken
- 3 Meat

Every personal pizza has 30g of protein, and only 380-390 calories

Whenever we make a new meal, we don’t think of it as a “protein” product - we just want to make the best-tasting meal in the freezer aisle. I go into formulation with the goal of making something I’d rather eat over restaurant food. At first this didn’t seem possible because frozen foods get such a bad rap (for good reason honestly), but I genuinely think it’s because 99% of frozen meals are made without a human who actually cares behind it

There’s no point in making “healthier” products that feel like a sacrifice in any way

I love every meal we’ve created, but there is nothing like these pizzas. The crust, sauce, and overall quality will blow you away

Pizza used to be the food I’d look forward to at the end of a diet, or that I’d reserve for special occasions

This is a pizza you could eat EVERY DAY and stay on track with your goals

This is a moment we’ve been working towards since 2022… and I can’t wait for you all to be able to experience these in real life. It was truly surreal walking into Target yesterday and buying these in person after so many years of working towards this moment

All 4 of our protein pizzas are available in EVERY TARGET IN THE COUNTRY. They sit directly with the rest of our single serve frozen meals (not the pizza section)

Thank you all for the support. It’s crazy to see 2 entire freezer doors full of our meals

But we’re still just getting started!

Counter

10/12/2026

Macro-Friendly Sausage Egg & Cheese Breakfast Sandwiches

A breakfast sandwich that you can make in bulk, freeze, and reheat whenever you need a quick, high-protein breakfast. These have seasoned sausage, fluffy sheet pan eggs, melted cheese, and a gochujang sriracha mayo that takes them to the next level. Makes 6 sandwiches.

Per sandwich (makes 6):
385 Calories
33g Protein
29g Carbs
15g Fat

Ingredients:
8oz Turkey sausage
8oz lean beef (any lean ground meat works - chicken, Turkey, etc)
Season with: salt, garlic, onion, smoked paprika, black pepper, rubbed sage

*The reason I use a combo of Turkey sausage + extra lean meat is simply because Turkey sausage tends to not be lean enough overall, though still much leaner than typical sausage. If it fits your goals, using just Turkey sausage will work as well!

Sheet pan eggs:
200g egg whites
2 eggs
100g blended cottage cheese
5g nutritional yeast (adds cheesy flavor)
1tspn corn starch*
Salt, pepper, garlic to taste

*this is essential for preventing significant liquid loss when reheating eggs

6 slices of low fat American or cheddar cheese

Spicy mayo:
90g light Mayo
15g Gochujang
15g sriracha
Small splash of white w**e vinegar
Pinch of salt + pepper

REHEAT INSTRUCTIONS (from frozen):
Cover with damp paper towel - microwave for ~1 minute. Remove and split in half (so that the egg is on one half, sausage is on other). Add back to microwave uncovered for 45 seconds to ensure interior is defrosted. Place the sandwich back together and air fry or bake at 375 (air fry) or 425 (oven) for 5-7 minutes. Enjoy!

If you want more indulgent meal prep recipes like this one, check out my cookbooks in my bio (300+ total recipes) 🫡

10/11/2026

Tandoori Chicken Kebab Bowls (Air Fried)

Per Kebab (Makes 4)
620 Calories
105g Protein

Per Kebab Bowl (Makes 9)
610 Calories
60g Protein
63g Carbs
14g Fat

BIG BATCH Bowls, Episode 3

Tandoori Chicken
1800g (64oz) chicken breast
180g (3/4 cup) 5% Greek yogurt
30g (2 Tbsp) garlic paste
30g (2 Tbsp) ginger paste
30g (2 Tbsp) olive oil
3 Tbsp tandoori masala seasoning*
2 Tbsp Morton kosher salt
1 tsp turmeric
1 Tbsp dried fenugreek leaves (optional)

Cilantro Mint Yogurt Sauce
1 bunch cilantro
25 mint leaves
1 serrano pepper, deseeded
Juice of 1/2 lemon
Salt, to taste
320g (1 1/3 cups) 5% Greek yogurt
45g (3 Tbsp) heavy cream
10g (1/2 Tbsp) honey

Yellow Rice
720g (4 cups) long grain rice
900g (32oz) chicken bone broth
2 tsp turmeric
2 tsp spicy curry powder
Salt, to taste

*If you can’t find tandoori masala seasoning, substitute 2 tsp garam masala + 2 tsp chili powder + 2 tsp paprika.

Instructions

1.) Dice chicken breast into cubes and combine with Greek yogurt, garlic paste, ginger paste, oil and all seasonings. Mix thoroughly to coat and marinate for at least 1 hour, or overnight.

2.) Add rice, chicken bone broth, turmeric, curry powder and salt to a rice cooker and cook.

3.) Blend all cilantro mint yogurt sauce ingredients until smooth. Transfer to a squeeze bottle and refrigerate until serving.

4.) Divide chicken evenly between 4 skewers, about 450g (1lb) each, cut to fit your air fryer. Pack chicken tightly onto each skewer.

5.) Air fry at 400°F for 20-25 minutes, flipping halfway, until golden brown and lightly charred on both sides. Ensure chicken reaches an internal temp of 165°F

6.) Serve chicken over yellow rice and finish generously with cilantro mint yogurt sauce. Divide into 9 even servings

Enjoy!

10/09/2026

Chorizo Mac n Cheese

Classic mac n' cheese gets a serious upgrade with homemade guajillo and pasilla chorizo - smoky, spicy, and creamy in a way that makes this one of the best comfort food meal preps in the rotation. Makes 6 servings at 500 calories and 39g of protein each!

Per serving (makes 6):
500 Calories
39g Protein
56g Carbs
13g Fat

LOW FAT CHORIZO
Note: this recipe makes 32oz of chorizo, and you only need 16oz for the Mac n Cheese. You can either double the recipe, or keep the rest of the chorizo “marinating” and use it for another meal (I used half for the Mac n cheese, and the other half for the breakfast burrito recipe I posted last week)

Chorizo:
10 dried Guajillo peppers
4 dried pasilla peppers
De-seed and de-stem, soak in hot water for 10-15 minutes until soft

~1/2 cup chile water
2 Tablespoon ground paprika�1 tablespoon ground oregano
2 teaspoon ground cumin
2 Tablespoon COARSE Kosher salt*
1.5 teaspoon ground black pepper
5 garlic cloves
1/2 cup apple c***r vinegar
32oz 93% ground beef

*if using fine grain salt (table salt), divide quantity in half

High Protein Mac n Cheese:
400g pasta
450g fat free blended cottage cheese
80g low fat cheddar
80g 1% milk
30g cheddar cheese powder*
5g nutritional yeast

BLEND UNTIL SMOOTH

*buy in bulk off of Amazon, or use dried packets from any boxed Mac n cheese

Topping:
80g low fat cheddar
Chopped cilantro garnish

If you want more indulgent meal prep recipes like this one, check out my cookbooks in my bio (300+ total recipes) 🫡

10/07/2026

Sweet Chili Chicken Burrito

This one takes sweet chili chicken and turns it into a freezer-friendly burrito with creamy, spicy rice and green onions. The sweet and savory chicken paired with the spicy rice makes for a combination that works ridiculously well together. Makes 10 burritos.

Per Burrito (makes 10):
510 Calories
37g Protein
63g Carbs
11g Fat

Chicken/Marinade:
48oz boneless skinless chicken thighs
180g sweet chili sauce
90g soy sauce
30g rice vinegar
15g sesame oil
Black pepper to taste
(FYI: 15g = ~1 tablespoon)

Creamy Spicy Rice:
240g sushi rice (raw weight)
200g plain skyr or Greek yogurt
30g sriracha or gochujang
Salt + garlic to taste

Burritos:
10 burrito tortillas
Finely sliced green onions
Add any other toppings of choice

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

Additional notes:
- Any store bought sweet chili sauce will work. I used Maepranom Brand. If you want to reduce carbs/sugars, you can try the G Hughes Sugar Free Sweet Chili sauce - but I would recommend still adding in some additional honey/sugars for similar caramelization shown in the video
- Due to marinade left behind in the bowl + left behind in pan after cooking, I assumed 80% of the marinade was in the final product for calorie purposes. I stayed conservative with the estimate. You can use the full calories of the marinade if you’d like, but calories will show as higher than they actually are

Enjoy!

If you want more indulgent meal prep recipes like this one, check out my cookbooks in my bio (300+ total recipes) 🫡

10/05/2026

Jalapeño Popper Mac n Cheese

One of the best ways to turn a comfort food classic into a meal prep. This jalapeño popper mac n’ cheese is creamy, cheesy, packed with chicken and bacon, and has just the right amount of heat. Makes 5 servings.

Per serving (makes 5)
510 Calories
40g Protein
65g Carbs
12g Fat

One of the best meal prep recipes you’ll ever make - and if you haven’t heard, this exact recipe is now available at Target! We spent over a year working with manufacturers to make a scalable version of this viral recipe that is even better than homemade. Appreciate all of your support in making this possible 🙏

Ingredients:
14oz chicken breast
Seasoned with salt, garlic, onion, pepper, paprika

380g elbow pasta (dry weight)

300g 2% cottage cheese
80g light cream cheese
80g 1% milk
10 diced pickled jalapeño slices
2 tablespoons pickled jalapeño juice
25g honey
Salt, pepper to taste

10 slices of center cut bacon

Handful of fresh chives + 3-4 fresh jalapeños

IMPORTANT REHEAT NOTE:
Make sure to add 2-3 tblspns of milk or water to the container when reheating. The sauce absorbs in to the pasta - so for a creamy end result on the reheat, adding extra liquid is a must 🤌

If you want more indulgent meal prep recipes like this one, check out my cookbooks in my bio (300+ total recipes) 🫡

10/04/2026

CHICKEN SHAWARMA BOWLS

Per Bowl (Makes 8)
655 Calories
58g Protein
65g Carbs
18g Fat

BIG BATCH Bowls, Episode 2

-

Chicken Shawarma:
1800g (64oz) boneless, skinless chicken thighs
320g (1.3 cups) 5% Greek yogurt
30g (2 Tbsp) olive oil
30g (2 Tbsp) tomato paste

Shawarma Spice Blend:
2 Tbsp Morton kosher salt
1 Tbsp smoked paprika
1 Tbsp cumin
1 Tbsp coriander
1 Tbsp garlic powder
2 tsp black pepper
1 tsp turmeric
1 tsp cinnamon
1 tsp All spice

-

Roasted Veggies
2 large zucchini
5 red bell peppers
1 large onion
1 tsp Morton kosher salt

-

Creamy Garlic Yogurt Sauce
320g (1.3 cups) 5% Greek yogurt
5g (1 Tbsp) olive oil
1 lemon, juice and zest
3-4 cloves grated garlic
Salt & pepper, to taste

-

Rice
580g (3 1/4 cups) long grain white rice

-

1.) Mix chicken thighs with Greek yogurt, olive oil, tomato paste and the shawarma spice blend until coated. Pack tightly into 2 loaf pans, with roughly 2 thighs per layer. Cover and marinate at least 1 hour, ideally 12+ hours. The longer it marinates, the better

2.) Preheat oven to 425°F. Uncover loaf pans and bake for 50-60 minutes, or until the center of the chicken reaches at least 175°F

3.) While the chicken bakes, cook the rice in a rice cooker

4.) Whisk together Greek yogurt, olive oil, the juice and zest of 1 lemon, and grated garlic to make the creamy garlic yogurt sauce. Add salt & pepper to taste.

5.) When the chicken is done, carefully pour rendered juices from both pans into a bowl and set aside. Let chicken rest in the pans for 15-30 minutes.

6.) Toss veggies with a pinch of salt and a few spoonfuls of the reserved chicken juices. Spread on a sheet pan and roast at 425°F for 20-30 minutes, until tender.

7.) Flip cooked chicken onto a cutting board and slice thin. Divide into 8 bowls with rice, roasted veggies, and garlic yogurt sauce

After cooking, you’ll have extra rendered juices from the loaf pans. This is liquid gold, and the macros include all of it. I recommend either 1.) mixing all the juices with the cooked rice, or 2.) spooning it over each bowl before adding the sauce!

Store frozen, and microwave to reheat 👨‍🍳

10/02/2026

Chimichurri Steak

Pineapple-marinated flank steak slow-cooked until tender, topped with a fresh herb chimichurri and served over golden turmeric bone broth rice. Bright, herbaceous, and a change of pace from the usual meal prep rotation. Makes 9 bowls at 530 calories and 41g of protein each!

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 w**e 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 w**e 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!

If you want more indulgent meal prep recipes like this one, check out my cookbooks in my bio (300+ total recipes) 🫡

09/30/2026

Slow Cooker Chili Crisp Chicken & Rice

Chili crisp, honey, and sriracha give this slow-cooked chicken a sweet, spicy kick that pairs perfectly with seasoned rice and spicy mayo. Everything comes together in one meal prep session, with 48g of protein per serving and plenty of flavor to hold up after freezing and reheating. Makes 8 servings.

Per Serving (Makes 8)
550 Calories
48g Protein
55g Carbs
14g Fat

Slow Cooker Meal Prep Series

Containers:

Slow Cooked Chili Crisp Chicken:
1360g (48oz) chicken breast
100g (7 Tbsp) chili crisp
80g (4 Tbsp) honey
60g (4 Tbsp) soy sauce
30g (2 Tbsp) sriracha
Salt, pepper, and garlic powder, to taste

High: 3-4 hours
OR
Low: 4-5 hours

Add After Cooking
30g (2 Tbsp) seasoned rice vinegar
2 green onions, chopped
Sesame seeds, to taste

Rice
480g (2 ½ cups) short grain or sushi rice
720g (3 cups) chicken bone broth

Low Calorie Spicy Mayo
50g (3 Tbsp) low-fat mayonnaise
150g (⅔ cup) 0% Greek yogurt
70g (4 Tbsp) sriracha
30g (2 Tbsp) no-sugar ketchup
Salt, pepper, garlic powder, to taste
Milk, as needed for desired consistency

⸻

Instructions
1.) Place chicken breasts in a slow cooker. Add chili crisp, soy sauce, sriracha, honey, and a pinch of salt, pepper, and garlic powder. Stir gently to coat the chicken.

2.) Cover and cook on high for 3–4 hours or low for 4–5 hours.

3.) While the chicken finishes, combine rice with bone broth. Bring to a boil, then cover and reduce to a low simmer. Cook for 15–18 minutes, then let rest for 5 minutes before fluffing with a fork.

4.) Shred the cooked chicken directly in the slow cooker using two forks. Stir in rice vinegar, chopped green onions, and sesame seeds.

5.) Add the cooked rice to the slow cooker and stir everything together until evenly mixed.

6.) In a bowl, combine low-fat mayo, Greek yogurt, sriracha, and no-sugar ketchup. Season with salt, pepper, and garlic powder. Stir in a splash of milk to loosen to desired consistency.

7.) Divide the chicken and rice mixture into 8 meal prep containers. Top each with a drizzle of spicy mayo. Let cool before refrigerating or freezing for meal prep.

Store frozen. To reheat, simply cover and microwave for ~3-4 minutes, add a splash of water or broth if needed, and microwave another 1-2 minutes to finish.

Enjoy!

If you want more indulgent meal prep recipes like this one, check out my cookbooks in my bio (300+ total recipes) 🫡

Stealth Health Life

10/14/2026

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10/12/2026

10/11/2026

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