#bigbatch
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. #stealthhealth #bigbatch #mealprep #bigbatchmeals #highproteinrecipes
Stealth Health Life297,300 views • 1 month ago
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! #stealthhealth #bigbatch #mealprep
Stealth Health Life73,700 views • 16 days ago
Black Bean Quesadillas BIG BATCH Meal Prep, Episode 3 Per Quesadilla: 270 Calories 20g Protein 24g Carbs (19g Fiber) 9g Fat Full recipe below! — Beans: 30g (2 Tbsp) olive oil 10 cloves garlic, finely chopped 1800g (4 cans) black beans 30g (1 packet) taco seasoning 800g (2 jars) red enchilada sauce 10g (1 Tbsp) nutritional yeast 1 bunch cilantro stems, finely chopped Cheese: 360g (1 1/2 cups) cottage cheese 200g (2 cups) fat free mozzarella, shredded 200g (2 cups) extra sharp cheddar, shredded 1 bunch cilantro leaves, finely chopped Tortillas: 20 low carb taco-size tortillas Low-Calorie Chipotle Sauce: 200g (3/4 cup) diced chipotles 200g (3/4 cup) 0% Greek yogurt 20g (1 Tbsp) honey 10g (2 tsp) avocado oil Salt to taste — Instructions - Heat a large pot over medium heat. Add the olive oil and garlic and cook for 1 minute, until fragrant - Add the black beans, taco seasoning, enchilada sauce, nutritional yeast, and chopped cilantro stems. Stir well and bring to a simmer. Cook over medium-low heat for about 30 minutes, stirring occasionally, until thickened - Mash the beans directly in the pot until the mixture is thick and cohesive but still has some texture. Add the cottage cheese, mozzarella, cheddar, and chopped cilantro leaves. Stir until melted and fully combined. Transfer the filling to a large bowl and let cool for 15–20 minutes. - Lay out the tortillas and divide the filling evenly. Spread onto one half of each tortilla, then fold closed. Optionally toast in a skillet or on a griddle until lightly golden on both sides. Let cool completely, then freeze. REHEAT INSTRUCTIONS: Air fry at 375°F for 6–8 minutes from frozen OR Microwave for about 2 1/2 minutes from frozen Enjoy! #stealthhealth #mealprep #bigbatch
Stealth Health Life477,100 views • 6 months ago
Creamy Steak Pasta BIG BATCH Meal Prep, Episode 5 Per Serving (Makes 10) 690 Calories 51g Protein 74g Carbs 20g Fat - Steak 900g (32 oz) flank steak Salt and black pepper 30g (2 Tbsp) avocado oil Sauce Base: 2 large sweet onions 900g (32 oz) beef bone broth 1 Tbsp black pepper + 1 tsp thyme Garlic powder + Kinders Caramelized Onion Butter seasoning (optional) Cream Sauce: 120g (0.5 cup) reduced fat cream cheese 354g (1 can) fat free evaporated milk 600g (2.5 cups) cottage cheese Black pepper + Garlic powder to taste Cheeses: 80g (3/4 cup) Parmigiano reggiano 100g (1 cup) Gruyère Pasta: 900g (32 oz) penne - Instructions 1.) Season steak heavily with salt, lightly with black pepper, and rest on a wire rack for 1–4 hours, or cook immediately 2.) Heat oil in a large pot over high heat. Sear steak 4–6 minutes per side until deeply browned (work in batches if needed). Transfer to a cutting board and rest while finishing everything else 3.) In the same pot, add onions, deglaze with water, and cook until browned. Add pepper, thyme, garlic powder, and kinders caramelized onion seasoning. Add beef bone broth and boil until fully reduced. 4.) While beef bone broth reduces, in a separate pot cook pasta until al dente, and dice steak 5.) Blend cream cheese, evaporated milk, and cottage cheese until smooth. Reduce heat on pot to low and whisk in the cream sauce until combined. 6.) Add pasta, steak, and parmesan. Mix, then add Gruyère and mix again. Cover and cook on low for 10–15 minutes until thickened. Split into 10 even servings, and enjoy! — #stealthhealth #mealprep #mealpreprecipes #bigbatch
Stealth Health Life203,600 views • 6 months ago
Spaghetti & Smashed Meatballs BIG BATCH Pasta 🍝 Episode 5 Per serving* (makes 10): 665 Calories 50g Protein 80g Carbs 15g Fat Meatballs 1360g (48oz) 93% lean ground beef 40g (1/3 cup) Parmigiano Reggiano, grated 5g (1 Tbsp) nutritional yeast 30g (2 Tbsp) olive oil 1 1/2 Tbsp coarse salt 1 Tbsp Italian seasoning 1 Tbsp garlic powder 1 tsp black pepper 1/2 tsp baking soda Tomato Sauce 30g (2 Tbsp) olive oil, divided 300g (2 medium) sweet onions, diced 20 cloves garlic, minced or grated 170g (1 small can) tomato paste 1600g (56oz) crushed San Marzano tomatoes 900g (32oz) beef bone broth Pasta 900g (32oz) spaghetti 600g (2 1/2 cups) water Salt to taste Italian seasoning to taste Fresh basil, chopped Instructions 1.) Add all meatball ingredients to a bowl and mix thoroughly. Form into large meatballs and place on a sheet pan (I formed into 14 XL meatballs). Place to side. 2.) For the sauce, heat 1 Tbsp oil in a large pot and cook onions until browned. Add another 1 Tbsp oil, minced garlic & tomato paste; cook 3–4 minutes. Add crushed tomatoes, bone broth & water and bring to a simmer. 3.) Bake meatballs at 400°F for 10 minutes, then broil on high for 7 minutes. Pour any rendered juices into the sauce. Smash meatballs flat with a spatula or spoon, then broil another ~7 minutes until deeply browned with crispy edges. 4.) Add spaghetti directly to the simmering sauce (break in half if needed to fit), along with salt & Italian seasoning. Simmer uncovered, stirring frequently, until pasta is tender and the sauce reduces, about 20–30 minutes. 5.) Add smashed meatballs and mix thoroughly so the beef breaks up and integrates with the pasta. Continue simmering to desired thickness. Finish with basil. Divide into 10 servings, top with Parmigiano Reggiano, and enjoy! - *ENTIRE RECIPE MACROS 6653 Calories 500g Protein 797g Carbs 154g Fat Adjust serving size based on your needs: 10 servings = 665 Cals, 50g Protein 13 servings = 510 Cals, 38g Protein 15 servings = 445 Cals, 33g Protein #stealthhealth #bigbatch #mealprep #highproteinrecipe
Stealth Health Life48,900 views • 2 months ago
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