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Fit with Krista, Street No 6, Dallas, TX (2026)

03/25/2026

No-Bake Peeps Sunflower Pie

Ingredients:
• 1 store-bought (6 oz) Keebler Graham Cracker crust
• 1 bag (12 oz) Nestle Toll House semi-sweet chocolate chips
• 1 cup heavy cream
• 1 pack (12 count) Peeps Chicks (yellow)
• 1/2 cup generic chocolate sprinkles (mini "seeds")

Instructions:
1. Place chocolate chips in a heat-proof bowl.
2. Heat heavy cream in a small saucepan until it just begins to simmer (do not boil).
3. Pour hot cream over chocolate chips. Let sit for 5 minutes, then whisk until smooth (ganache).
4. Pour ganache into the graham cracker crust.
5. Dip the bottoms of yellow Peeps Chicks lightly in any remaining ganache and arrange them pointing outwards along the crust edge like petals.
6. Cover the center chocolate area with chocolate sprinkles to look like sunflower seeds. Chill until set.

03/25/2026

These crispy chicken taco bowls are actually unreal 🤯🔥

Crunchy edges, juicy chicken, melted cheese, and all those fresh toppings… yeah this one’s a problem 😮‍🔥

Looks like something you’d order at a restaurant, but it’s stupid easy to make at home 🙌

Perfect for meal prep, quick dinners, or when you want something loaded without feeling heavy 💪

Every bite is crispy, creamy, and packed with flavor 🤤

Save this — you’re making it again for sure 🔁🔥

Ingredients

- 2 cups cooked chicken (Tyson, diced)
- 1 pack tortillas (Old El Paso)
- 1 cup shredded cheese (Kraft Mexican blend)
- 1/2 cup cherry tomatoes
- 1/4 cup red onion
- 1/4 cup cilantro
- 1/2 cup sour cream
- 1/4 cup taco sauce
- 1 tbsp olive oil

Instructions

Cut tortillas and press into bowl shapes using oven-safe molds

Bake at 375°F for 8–10 minutes until crispy

In a pan, heat chicken with taco sauce until warm and coated

Fill tortilla bowls with chicken and shredded cheese

Bake again for 4–5 minutes until cheese melts

Top with tomatoes, onion, and cilantro

Drizzle sour cream on top

Nutrition (Per Bowl)

Calories: ~390
Protein: ~30g
Carbs: ~25g
Fat: ~18g

03/25/2026

Reese’s Mini Cheesecakes

Ingredients

1 box graham crackers (Honey Maid)
1/2 cup melted butter (Kerrygold)
1 package cream cheese (Philadelphia)
1/2 cup sugar (Domino)
1 tsp vanilla extract
1 cup heavy cream
1 pack Reese’s Peanut Butter Cups
1/2 cup chocolate chips (Nestlé Toll House)

Instructions

Crush graham crackers into fine crumbs

Mix crumbs with melted butter and press into muffin liners to form the base

In a bowl, mix cream cheese, sugar, and vanilla until smooth

Whip heavy cream separately and fold into the mixture

Add chopped Reese’s pieces into the filling

Spoon mixture into each cup over the crust

Chill in the fridge for 2–3 hours until set

Melt chocolate chips and drizzle on top

Add extra chopped Reese’s for garnish

Makes

8–10 mini cheesecakes

Serving

1 cheesecake

Nutrition (Per Serving)

Calories: ~310
Carbs: 28g
Fat: 20g
Sugar: ~22g

03/24/2026

Strawberry Crumb Bars

Ingredients
2 cups all-purpose flour (Gold Medal)
1/2 cup sugar (Domino)
1/2 cup brown sugar
1 cup cold butter (Land O’Lakes, cubed)
1 cup rolled oats
2 cups fresh strawberries (Driscoll’s, chopped)
2 tbsp sugar (for strawberries)
1 tbsp cornstarch

Instructions

In a large bowl, mix flour, sugar, brown sugar, and oats

Add cold butter and mix until crumbly texture forms

Press half of the mixture into a lined baking tray to form the base

In another bowl, mix chopped strawberries with sugar and cornstarch

Spread the strawberry mixture evenly over the base

Sprinkle the remaining crumb mixture on top

Bake at 350°F for 30–35 minutes until golden

Let cool completely before cutting into squares

Makes
8–10 bars

Serving
1 bar

Nutrition (Per Serving – 1 bar)
Calories: 260
Protein: 3g
Carbohydrates: 32g
Fat: 13g
Sugar: ~18g

03/24/2026

Caramel Pecan Brownies

Ingredients
1 box Ghirardelli brownie mix
2 eggs
1/3 cup vegetable oil
1/4 cup water
1/2 cup chopped pecans
1/2 cup Carnation caramel (or dulce de leche)
1/4 cup chocolate chips (optional)
2 tbsp butter (Kerrygold)

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Instructions

Preheat oven to 350°F

In a bowl mix Ghirardelli brownie mix, eggs, oil, and water until smooth

Pour batter into a lined baking tray

Bake for 18–22 minutes until just set

Let brownies cool slightly (important for clean layers)

Spread caramel evenly over the top

Sprinkle chopped pecans generously

(Optional: add chocolate chips for extra texture)

Let set for 10–15 minutes

Cut into squares

---

Makes
9 squares

Serving
1 brownie

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Nutrition (Per Serving – 1 brownie)
Calories: 240
Protein: 4g
Carbohydrates: 28g
Fat: 12g
Sugar: ~18g

03/24/2026

S’mores Stuffed French Toast

Ingredients
4 slices brioche bread (Sara Lee or similar)
1 Hershey’s milk chocolate bar
1 cup Jet-Puffed marshmallows
2 tbsp butter (Kerrygold)
2 eggs
1/4 cup milk (any or Fairlife if you want higher protein)
1 tsp McCormick vanilla extract
1/2 tsp cinnamon (McCormick)

Optional Topping
Whipped cream (Reddi-wip)
Crushed graham crackers (Honey Maid)
Chocolate drizzle

Instructions

In a bowl whisk eggs, milk, vanilla extract, and cinnamon

Lay out two slices of brioche bread

Add Hershey’s chocolate pieces and marshmallows on top

Place the other slices on top to form sandwiches

Dip each sandwich into the egg mixture, coating both sides

Heat butter in a pan over medium heat

Cook sandwiches for 3–4 minutes per side until golden brown and crispy

Remove from pan and let rest for 1 minute

Cut in half to reveal the gooey center

Add whipped cream, crushed graham crackers, and chocolate drizzle on top

Makes
2 stuffed sandwiches

Serving
1 sandwich

Nutrition (Per Serving – 1 sandwich)
Calories: 420
Protein: 14g
Carbohydrates: 48g
Fat: 18g
Sugar: ~22g

03/24/2026

High-Protein Cheesy Meatball Subs

Ingredients
1 pack frozen homestyle meatballs (Great Value or similar)
1 jar Rao’s marinara sauce
4 hoagie rolls (Sara Lee or similar)
1 cup Kraft shredded mozzarella cheese
1 tbsp McCormick Italian seasoning

Instructions
Heat a pan over medium heat

Add frozen meatballs and pour in Rao’s marinara sauce

Simmer for 10–15 minutes until meatballs are heated through and coated

Slice hoagie rolls open and place them on a baking tray

Spoon meatballs with sauce into each roll

Top with shredded mozzarella cheese and sprinkle Italian seasoning

Bake at 375°F for 8–10 minutes until cheese is melted and bubbly

Serve hot

Makes
4 subs

Serving
1 sub

Nutrition (Per Serving – 1 sub)
Calories: 420
Protein: 28g
Carbohydrates: 32g
Fat: 20g
Fiber: 2g

03/24/2026

High-Protein Chocolate Peanut Butter Oreo Cups

Ingredients
1 pack Oreo cookies
1/2 cup Skippy creamy peanut butter
1 scoop Quest chocolate protein powder
1/2 cup Ghirardelli dark chocolate chips
1 tbsp Hershey’s cocoa powder
1 tbsp honey (optional for sweetness)

Instructions
Crush Oreo cookies into fine crumbs and set aside

In a bowl mix peanut butter + protein powder + cocoa powder + honey until thick and creamy

Press a small layer of crushed Oreos into the bottom of each mini muffin liner

Add a scoop of the peanut butter mixture on top

Melt Ghirardelli chocolate chips until smooth

Pour melted chocolate over each cup to fully cover

Sprinkle extra chocolate chips on top

Refrigerate for 20–30 minutes until set

Serve and enjoy the gooey center

Makes
12 cups

Serving
3 cups

Nutrition (Per Serving – 3 cups)
Calories: 290
Protein: 18g
Carbohydrates: 20g
Fat: 16g
Fiber: 3g

03/24/2026

High-Protein Blueberry Oat Muffins

Ingredients
1 cup Quaker Oats
1/2 cup Chobani Greek yogurt
1/2 cup Fairlife milk
2 eggs
1/4 cup maple syrup
1 tsp vanilla extract
1 tsp baking powder
1/2 cup fresh blueberries

Instructions
Preheat oven to 350°F

In a bowl mix oats, yogurt, milk, eggs, maple syrup, and vanilla until well combined

Add baking powder and stir

Fold in blueberries gently

Pour batter evenly into a greased muffin tray

Bake for 18–22 minutes until golden and set

Let cool slightly and serve

Nutrition (Approx per serving)
Calories: 180
Protein: 14g
Carbohydrates: 22g
Fat: 5g
Fiber: 3g

03/24/2026

High-Protein Chicken Street Tacos

Ingredients
2 cups cooked diced chicken breast
1/2 cup Good Culture cottage cheese
1/2 cup Oikos Triple Zero plain yogurt
1 can Rotel diced tomatoes
1 tbsp Valentina hot sauce
1/4 cup diced red onion
1/4 cup chopped cilantro
Juice of 1 lime
6 small tortillas

Instructions
In a bowl mix chicken, cottage cheese, yogurt, Rotel, hot sauce, lime juice, onion, and cilantro

Stir until creamy and well combined

Warm tortillas in a pan or microwave

Fill each tortilla with the chicken mixture

Top with extra cilantro and diced tomatoes

Serve immediately

Nutrition (Approx per serving)
Calories: 320
Protein: 32g
Carbohydrates: 24g
Fat: 10g
Fiber: 3g

03/23/2026

High-Protein Jalapeño Popper Chicken Casserole

Ingredients
2 cups cooked shredded chicken
1/2 cup Greek yogurt
1/2 cup light cream cheese
1/2 cup shredded cheddar cheese
1/4 cup turkey bacon bits
2–3 jalapeños, sliced
1/4 cup ranch dressing
1/4 cup Fairlife milk

Instructions
Preheat oven to 375°F

In a large bowl mix shredded chicken, Greek yogurt, cream cheese, ranch, and milk until combined

Fold in half of the cheddar cheese and bacon bits

Transfer mixture into a baking dish and spread evenly

Top with remaining cheese, bacon bits, and sliced jalapeños

Bake for 25–30 minutes until bubbly and golden

Let cool slightly and serve

Nutrition (Approx per serving)
Calories: 320
Protein: 32g
Carbohydrates: 6g
Fat: 18g
Fiber: 1g

03/23/2026

High-Protein Strawberry Shortcake Bars

Ingredients
1 cup Greek yogurt (vanilla or strawberry)
1/2 cup marshmallow fluff
1 bottle vanilla Fairlife protein shake
1 1/2 cups crushed vanilla wafers
1 cup chopped strawberries
2 tbsp honey

Instructions
Press crushed vanilla wafers into a lined tray to form the base

In a bowl mix Greek yogurt, marshmallow fluff, protein shake, and honey until smooth

Spread the mixture evenly over the crust

Top with chopped strawberries

Refrigerate for 3–4 hours until set

Cut into squares and serve

Nutrition (Approx per serving)
Calories: 230
Protein: 16g
Carbohydrates: 28g
Fat: 6g
Fiber: 2g

Fit with Krista

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