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Fork Yeah With Jordan, Appleton, WI (2026)

05/05/2026

I wanted to mix two fusions together, and man was it GOOD! 🥙

I call this Fiesta Quinoa Chicken!

This has Chipotle seasoned chicken thighs with cooked quinoa (Spanish style) and roasted corn and peppers. The twist? Tzatziki sauce!!

Tons of protein, lean carbs and feeling full with tons of flavor.

Ingredients:
-3 pounds boneless skinless chicken thighs
- Seasoning for the thighs: garlic powder, onion powder, ground cloves, cumin, chipotle seasoning, basil, turmeric, smoked paprika, and ground anise.
- 4-5 sliced thinly bell peppers (any color)
- 1/2 thinly sliced white onion
- 2 garlic cloves, minced
- 1 can of golden sweet corn
- 2 cups of dry quinoa
- 1/4 cup red taco sauce
- 2 coups chicken broth
Optional: Cojtia cheese and cilantro

Tzatziki Sauce:
To a blender: add 2 small English cucumbers, 1/2 cup Greek plain yogurt, 1/4 block cream cheese, lots of dill, 1 garlic clove grated and lemon juice. Chill in the fridge.

Season the chicken and set aside for 30 min. Get your quinoa ready to cook - I use a rice cooker - and add the dry quinoa, chicken broth and the red taco sauce in the rice cooker. Cook the quinoa.

Cook your peppers, onion and corn in a skillet until softer or however you like. Set aside.

I grilled my chicken on high to char it up. Slice into pieces to serve over the quinoa, add your peppers corn and onion. I topped off with Cojtia cheese and cilantro, then drizzle the tzatziki on top! Enjoy!

03/30/2026

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01/13/2026

We love gyros in this house, tonight I made a somewhat gyro inspired dish, easy and ready in less than 30 min!

GREEK STYLE TURKEY MEATBALLS with QUINOA and LOW CAL TZATZIKI SAUCE

You can serve this with red onion, cherry tomatoes and greek olives for full flavor, and even some pita bread. We kept it super low cal tonight.

28 g of protein and only 400 calories for 5 meatballs and a cup of cooked quinoa.

You will need:
- 1 bag of frozen turkey meatballs
- 1 1/2 cups of dry quinoa
- 2 1/2 cups of chicken broth
- 1/4 cup of olive juice
- 2 tblsp of lemon juice
- Seasonings to your liking: Italian, chives, garlic and onion powder, salt and pepper
- 3 minced garlic cloves

LOW CAL TZATZIKI SAUCE
- Combine in a bullet blender: 1 cup of greek yogurt, 1/2 cup sour cream, 1/2 of a grated English Cucumber, 1 bunch if fresh dill, garlic powder and salt, 2 tblsp of lemon juice. Blend until super smooth. I COULD DRINK THIS SAUCE!

1. Cook your meatballs acoring to the package. I put mine in a small crockpot and cook them on high for two hours. If you do the crockpot method, add one cup of chicken broth, the olive juice, 2 tablespoons of lemon juice, and seasoned with the minced garlic and Italian seasoning.
NOTE: If you do not do the crockpot method and use the oven, make your Greek sauce in a small sauce, using the same ingredients I put into the crockpot and just bring it to a boil. Once your turkey meatballs are out of the oven place them in the sauce in the pot on low just to simmer.

2. I cooked my quinoa in a pressure cooker. I add the 1 1/2 cups of dry quinoa to a pressure cooker with 2 cups of chicken broth. I seasoned my quinoa with Italian seasoning, garlic powder, a little bit of olive juice, and some salt. I pressure cook mine in my ninja foodie for one minute, and then do a natural release for 10 minutes and it comes out perfect.

3. Plate up your meatballs on top of your cooked quinoa and drizzle with your tzatziki sauce. Feel free to add cherry tomatoes, olives or onions to really get a Greek taste going! These tasted just like gyros and they were fantastic.!

01/10/2026

Thai and Vietnamese food is my ABSOLUTE FAVORITE! 🥡🥢🥠 And you add Peanut Sauce - Say No More!!!

These Thai Peanut Chicken wraps are bursting with fresh veggies, flavor and an all time favorite! You can also serve these in lettuce wraps for a carb-conscious option. Served with a homemade Peanut Sauce, I could eat this everyday!

THAI PEANUT CHICKEN WRAPS with PEANUT SAUCE

The sauce has 55-60 cal per 2 tbsp, and the wraps are 380 cal when made with low carb wraps. About 450 cal with a regular wrap. 29 g of protein!

I grill my chicken in this recipe but you can pan fry it as well, or air fry it too!

You will need:
- 2-3 pounds of chicken thighs, boneless and skinless
- 2 English cucumbers
- 1 bag of shredded carrots
- 1 bunch of green onions
- 3 cloves of garlic, minced
- 1 shallot
- 1 ginger root, mince about 2 tablespoons
- Spinach
- Green and red cabbage, 1 cup each, shredded finely
- 1 red bell pepper, julienned
- Cilantro
- Low carb wraps or regular spinach wraps, 8-10 inch sizes

PEANUT SAUCE
- 4 Tbsp powdered peanut butter (PB2 or similar)
- 4 Tbsp warm water
- 3 Tbsp low-sodium soy sauce or coconut aminos
- 2 Tbsp fresh lime juice
- 2 Tbsp rice vinegar
- 1 tsp grated fresh ginger (or ¼ tsp ground)
- 1 small garlic clove, minced (or ¼ tsp garlic powder
- 1 Tbsp sriracha or chili garlic sauce (to taste)
- 2-4 Tsp zero-cal sweetener (monk fruit or stevia blend)
- Optional: 1–2 Tbsp light coconut milk (for creaminess)

1. I trim all the fat off of my chicken thighs and season them in cumin, basil, garlic powder, onion powder and smoked paprika with olive oil in a ziplock bag for about an hour to marinade. While the chicken is marinating, julienne your cucumbers and red bell pepper (means to slice very thinly, almost shredded), and have your spinach an cilantro ready to be added to the wraps. Chop up your shallot and mince your garlic, chop your green onion, have your cabbages shredded finely and have your minced ginger ready.

2. In a skillet add the garlic, shallot and ginger with some olive oil and cook for about 2-3 until fragrant. Set aside. Grill up or cook in a skillet, your chicken thighs until juicy and not pink. Slice them up or cube them, however you like and add the cooked garlic, shallot an ginger to the chicken. Toss it around and set aside.

3. Make your peanut sauce by adding all the ingredients to a bullet blender and mix for a minute.

4. Now we are ready to assemble our wraps! Lay out a wrap, then add a tablespoon of the peanut sauce and spread out on the wrap. Layer your chicken, then carrots, cucumbers, cabbages, spinach, cilantro, green onion and red bell pepper. Now top with another tablespoon or two of peanut sauce and roll up your wrap!

5. Dip in extra sauce on the side and enjoy! Be careful, these are addicting!!!

01/09/2026

Making your own pasta sauce is easy and tastes delicious! 🍅🫑🧅🍝🥫This is my step-daughter, Kate’s favorite pasta!

I found this recipe on Tik Tok a few years ago and make it probably once a week, never have any leftovers the next day!

You’ll need a large baking sheet and a blender.

ROASTED RED PEPPER AND TOMATO PASTA SAUCE

You will need:
- 1 large container of cherry tomatoes
- 1 large container of Tomatoes on the Vine
- 1 red bell pepper
- 1 orange bell pepper
- 1 yellow sweet onion
- 6-7 garlic cloves or 2 large scoops of jarred minced garlic (6-7!!🤟🏻🤷🏼‍♀️)
- 1 block of Boursin Garlic and Herb Cheese
- These seasonings to your liking: cumin, salt, pepper, Italian, red pepper flakes and basil
- 1 pound box of elbow noodles or rotini noodles, whatever noodles are fine to be honest
- 1 cup of half and half, or heavy cream or coconut cream

1. Preheat your oven to 400°. On the baking sheet spray or drizzle some olive oil, and place the block of Boursin cheese in the middle of the baking sheet. Dump your cherry tomatoes, slice in half your tomatoes on the vine and place face down on the bacon sheet. Slice your bell peppers into quarters and lay face down on the baking sheet. Cut your onion in half and peel the outer layer and lay face down as well, and then place your minced garlic on top of the block of cheese. There is a picture in this post for reference.
2. I do not season any of my vegetables until they are completely roasted so wait to add seasonings until we get to the blending step. Cover your baking sheet with tinfoil and bake in the oven for 30 minutes. Cook your pasta, according to the box while your vegetables are baking, drain and set aside. After 30 minutes remove the tinfoil and bake for another 15 minutes then remove your vegetables from the oven.
3. OPTIONAL - I peel the skin off of the peppers and tomatoes after they come out of the oven, they should just slip right off. You don’t have to peel them but I do so that I don’t have skin pieces in the pasta. Just my preference.
4. In a large blender, place everything from the baking sheet into the blender as well as your one cup of cream choice and your seasonings. Make sure you add salt or extra salt! This pasta sauce definitely taste better with salt. Blend all of this for roughly 3 minutes until there are no chunks and everything is smooth. If you want a really thin sauce, add 1/4 cup of water or chicken stock. However, the tomatoes and vegetables do hold quite a bit of water so the sauce is already the perfect consistency in my mind.
5. Pour your pasta sauce over your pasta and stir around. Serve with a little bit of Parmesan cheese and some garlic toast, enjoy!
You can also jar this pasta for freeze it!

01/08/2026

I love cooking, only because I get to feed my cravings!! With these low cal and Keto-style recipes, I can still enjoy amazing flavor without the added guilt!

So let’s change it up and make HEALTHY ORANGE CHICKEN with CAULIFLOWER RICE and ROASTED BROCCOLI!!

1 cup of the broccoli, 1 cup of the cauliflower rice, and 1.5 pounds of the chicken is a total of 378 calories and 26 g of protein! Plus it’s air fried!!

You will need an oven air fryer or counter top air fryer, and about 2 baking sheets.

You will need:
* 1 ½ pounds Boneless skinless chicken breasts cubed
* 1 lb of raw broccoli florets, cut into smaller pieces
* 1 large bag of frozen cauliflower rice or frozen cauliflower, minced into rice with a food processor
Chicken Marinade Ingredient
* 2 tablespoons Cornstarch
* ½ teaspoon Salt
* ¼ teaspoon Black pepper
* 3 cloves Minced garlic
* 1 teaspoon Sesame oil
* 1 tablespoon Soy sauce
Breading Ingredients
* ⅔ cups Cornstarch
* Olive oil cooking spray
Orange Sauce Ingredients
* 2 tablespoons Soy sauce
* 1 cup Fresh orange juice
* ¼ cup Chicken stock
* ½ cup Brown sugar coconut sugar
* 1 tablespoon of Cornstarch
* ¼ cup hot water
* Sesame seeds and sliced green onions for garnish

1. Marinate the chicken
* Add the chicken cubes, 2 Tablespoons of cornstarch, salt, black pepper, garlic, sesame oil, and 1 tablespoon of soy sauce (or tamari sauce) to a medium sized bowl. �
* Cover the bowl and put it in the fridge for at least 30 minutes up to 24 hours.�
Air fry
* Preheat the air fryer to 400 F.�
* Add ⅔ cup of cornstarch and the chicken pieces to a Ziplock bag and add the chicken pieces to it. Close and shake the bag until all the pieces are evenly coated. �
* Using tongs, transfer the meat to the air fryer basket in a single layer. Spritz the chicken pieces with olive oil or cooking spray. �
* Air fry for 20 minutes at 400 degrees Fahrenheit until they turn crispy and golden brown (and they're cooked through to 165 F), turning halfway through cooking.

* I coat my raw broccoli in a bit of olive oil and some garlic powder and salt, and roast it in the oven at 400 for 20 min.

* You can cook your cauliflower rice to however you want on the package, but I like mine a little more crispier and crunchy. So I will cook it according to the bag in the microwave, then lay on a baking sheet lined with parchment paper, after I’ve squeezed all the water out of it. Roast it with the broccoli for 20 min, but season it too!!�
Make the orange sauce
* While the chicken is air frying, heat a small saucepan over medium heat. Whisk in 2 tablespoon of soy sauce (or tamari sauce), orange juice, chicken broth, and the sweetener. Stir occasionally until it comes to a simmer.�
* Combine the hot water with 1 tablespoon of cornstarch to make a cornstarch slurry. Add it to the orange sauce and whisk it to combine. Set the sauce aside once it begins to thicken.�
Serving
* Transfer the crispy chicken to a bowl and toss them in the orange chicken sauce until each piece is evenly coated.�
* Serve the chicken over rice or cauliflower rice and garnish it with sesame seeds and sliced green onions, along with your roasted broccoli. Enjoy!�
Leftovers will keep in the fridge for 3-4 days, and I reheat in my air fryer to keep it crispy!

01/08/2026

This is HANDS DOWN the best salad I’ve ever had. Shaved Brussel Sprout Apple Pomegranate Salad with a Maple Vinegarette! It has flavor, crunch and it’s so easy!

1. Shave or thinly slice about 10-12 brussel sprouts. Finely chop about half of a green onion. 1/4 cup of pomegranate seeds, and a small English cucumber.

2.) Take about a half of a gala or honey crisp apple, and dice that up to about a 1/2 of a cup, add to the salad.

3.) I used bleu cheese crumbles but you can use feta as well. Top the salad with those and chopped pecans.

4.) The Dressing: take 1/3 cup of good olive oil, 1/4 cup of maple syrup, 2 tablespoons of honey, 1/4 cup of mayo, and 2 tablespoons of Djon mustard. Mix well. Top over salad and enjoy!!!

01/07/2026

CHICKEN CRUST PEPPERONI PIZZA!!

Zero net carbs and only 125 cal per slice! I cut mine into squares about 2x2 inches. Tons of protein!

You will need:

- 1 pound ground chicken
- 1 can of chicken light, 16 oz
- 2 eggs, beaten
- 1/2 cup breadcrumbs
- 1 cup of mozzarella shredded cheese
- 1 cup Italian shredded cheese
- 1/2 cup of Monterey Jack shredded cheese
- Pepperonis
- Marinara sauce

1. I used a 16x10 baking sheet but you can use a pizza pan. Line your baking sheet with parchment paper. Preheat the oven to 425.

2. Mix the eggs, ground chicken, canned chicken, bread crumbs and Monterey Jack cheese in a bowl until all combined. Smooth out the chicken base onto your baking sheet. The thinner the chicken base the crispier the pizza. Bake for 25 min.

3. Remove the pizza from the oven and top with marinara, mozzarella and Italian cheese and your pepperonis. Bake again for 10 min and broil for 5 so the cheese is melty.

Enjoy!

01/07/2026

I am really bad at making sure I eat breakfast in the morning. Mainly because I don’t want to cook and dirty up the dishes and kitchen. So let’s prep a weeks worth of easy breakfasts to keep you full and easy to eat on the go!

PROTEIN BREAKFAST EGG MUFFINS
Each egg muffin has 55-60 cal and 10-11 g of protein to fuel your morning!

You will need 2 regular sized muffin tins. This makes about 15-17 muffins.

You will need:
- 4 cups of egg whites
- 2 eggs
- 1 1/2 cups of cottage cheese
- 8 slices of turkey bacon
- OPTIONAL - chopped spinach and sun dried tomatoes
- shredded mozzarella or cheddar cheese, your preference
- seasonings to your liking: salt, pepper, garlic powder, and spinach and herb, basil

1. In a bullet blender, add the eggs, egg whites, seasonings, cottage cheese and spinach and dried tomatoes, blend for 2 min. You can add a dollop of light mayo for extra creaminess.

2. Chop your turkey bacon slices raw into small diced pieces. Grease your cupcake tins and preheat the oven to 375. Pour the egg mix into the muffin tins about 3/4 full. Sprinkle in the turkey bacon and a sprinkle of cheese and stir. Cook for 20-25 min until the tops are just slightly brown.

Refridgerate all week or freeze for 2 months.

01/05/2026

MINI FRENCH DIP SLIDERS! With Au Jus

Easy crockpot recipe with minimal ingredients. Cook all day, easy assemble and easy prep!

You will need:

- 2-3 pound chuck roast
- 2 white onions sliced thinly
- 1 onion soup mix packet
- 1 brown au jus mix packet
- 1 1/2 boxes of beef broth
- 12 white rolls
- 12 slices of provolone

1. Season your chuck roast with whatever seasonings you desire and place in th crock pot with all the ingredients above except the cheese and rolls. Cook on low for 10 hours or on high for 7. Until the beef is fall apart tender.
2. Shred the beef with two forks, preheat the oven to 350. Cut the rolls in half and place beef on each one, then some onion and the some provolone. Cook in the oven for 5 min and then broil for 5 min.

Serve with au jus and enjoy!

Fork Yeah With Jordan

05/05/2026

03/30/2026

01/13/2026

01/10/2026

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