High Protein Bruschetta
easy - 15 Mins
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ingredients
- 4 Tomato & Mozzarella Protein Bites
- 4 Slices of sourdough, toasted
- 1 Ball of burrata
- 2 Large tomatoes
- Basil leaves
- Balsamic glaze, for serving
- Salt & pepper
Nutrition
Serves: 2
Dietaries: Gluten free
Method
- Cook the bites as per the package instructions.
- Allow to cool slightly before slicing each one into 3 pieces.
- Place the sourdough on a serving plate.
- Top with spoonfuls of burrata, sliced tomato, protein bite slices, salt, pepper and fresh basil. Finish with a drizzle of balsamic glaze.
Mediterranean Quinoa Salad with Protein Bites
easy - 20 mins
ingredients
- 200 g quinoa rinsed
- ½ red onion finely chopped
- 250 g cherry tomatoes halved
- 1 cucumber diced
- 100 g kalamata olives halved
- ½ handful fresh parsley finely chopped
- ½ handful fresh mint finely chopped
- 1 tbsp olive oil
- 400 g Bacon & Cheese Protein Bites
- Lemon Herb Dressing:
- 3 tbsp olive oil
- 1 lemon juiced
- 1 clove of garlic crushed
- 1 tsp dijon mustard
- ½ tsp dried oregano
Nutrition
Serves: 4
Dietaries: Low Carb,Dairy free,Low calorie,Low sugar,Vegetarian,Gluten free
Method
- Rinse the quinoa and cook according to packet instructions. Drain well and allow to cool slightly.
- In a large bowl, combine the cooked quinoa with red onion, cherry tomatoes, cucumber, olives, parsley and mint. Season with salt and pepper to taste.
- Heat the Protein Bites according to pack instructions.
- In a small bowl, whisk together the olive oil, lemon juice, garlic, Dijon mustard and oregano. Pour the dressing over the salad and toss well to coat.
- Divide the salad between plates and top with the warm protein bites.
Middle Eastern Mezze Bowl with Protein Bites
easy - 20 Mins
ingredients
- 1 tbsp olive oil
- 200 g Tomato & Mozzarella Protein Bites
- â…“ C hummus
- 2 roasted red capsicums sliced (from jar or homemade)
- 100 g kalamata olives
- Tabbouleh:
- 100 g bulgur wheat
- 2 tomatoes finely diced
- ½ cucumber finely diced
- 3 spring onions finely sliced
- 1 handful fresh parsley finely chopped
- ½ handful fresh mint finely chopped
- 1 lemon juiced
- 2 tbsp olive oil
Nutrition
Serves: 4
Dietaries: Vegetarian,Dairy free,Low calorie,Low sugar
Method
- Place the bulgur in a heatproof bowl and cover with 200ml boiling water. Cover and set aside for 10 minutes, or until the water is absorbed. Fluff with a fork to separate the grains.
- Stir through the tomato, cucumber, spring onions, parsley and mint. Drizzle with lemon juice and olive oil, then season with salt and pepper to taste. Mix well and set aside.
- Heat the protein bites according to packet instructions.
- Divide the tabbouleh between bowls and add a generous spoonful of hummus. Arrange roasted capsicum and olives around the edges. Top each bowl with the warm protein bites and serve.
Bacon & Cheese Protein Wrap
easy - 15 Mins
ingredients
- 3 Bacon & Cheese Protein Bites
- 3-4 Potato wedges, cooked per packet instructions
- 1/4 Of an avocado, sliced
- 1/4 Cup baby spinach leaves
- 2 Tbsp grated tasty cheese (or cheese of choice)
- 1 Tbsp basil pesto
- 1 Tbsp plain greek yoghurt, optional
- Salt & pepper
Nutrition
Serves: 1
Dietaries: Gluten free
Method
Create an easy & delicious protein-packed wrap. Filled with Sunny Queen Protein Bites and your favourite toppings.
- Cook the bites as per the package instructions. Allow to cool slightly before slicing in half.
- Place the wrap on a board or plate and spread over the pesto – be sure to leave about a 3cm boarder from the edge. Layer the wrap with a row of spinach, wedges, avocado, protein bites, cheese, a drizzle of yoghurt and salt & pepper.
- Fold each end of the wrap in and roll tightly.
- Place on a sandwich press and toast for 3-4 minutes, until golden and crunchy.
Mexican Rice with Prawns and Egg
easy - 37 Mins
ingredients
- 6 Sunny Queen free range eggs
- 400g medium sized prawns
- A pinch of saffron threads
- 1 tsp grated ginger (optional)
- 1 cup long grain rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 hot red chilli, finely chopped (adjust to taste)
- 1 green capsicum
- 1 red capsicum
- 1 cup sweetcorn kernels
- 2 tbsp chopped coriander
- 1 tbsp olive oil
- Salt and pepper
Nutrition
Serves: 6
Dietaries: Gluten free,Low fat
Method
- Soak saffron threads in 2 tablespoons of hot water. Set aside.
- Rinse the long grain rice under cold water. In a saucepan, bring 2 cups of water to a boil, add the rice and a pinch of salt. Lower the heat, cover, and simmer for 15–18 minutes until rice is cooked and water is absorbed. Set aside.
- Bring a saucepan of water to a gentle boil. Add the eggs and boil for 7–8 minutes. Cool under cold running water, peel, and set aside. You can halve or quarter them before serving.
- Heat half the olive oil in a large frying pan or wok over medium-high heat. Add the prawns, season lightly with salt and pepper, and cook for 2–3 minutes until just pink. Remove and set aside.
- In the same pan, add the remaining olive oil. Sauté the onion, garlic, and ginger (if using) for 2–3 minutes until softened. Add the red chilli, capsicums, and corn. Cook for another 4–5 minutes, stirring frequently.
- Add the cooked rice to the pan along with the saffron water. Stir well to combine and heat through. Return the prawns to the pan and toss gently until evenly distributed and warmed.
- Spoon the rice and prawn mixture onto plates. Top with halved or quartered boiled eggs and a generous sprinkle of chopped coriander.
Delicious Spaghetti Carbonara
easy - 20 Mins
Delicious Spaghetti Carbonara
ingredients
- Spaghetti
- Bacon
- Sunny Queen Farms Ready-To-Pour Odd Egg Mix
- Grated parmesan cheese
- Parsley
- Extra virgin olive oil
- Salt & pepper
Nutrition
Serves: 4
Method
Enjoy the goodness of homemade carbonara
- Boil salted water in a large pot; cook 400g spaghetti according to package instructions until al dente; reserve 1 cup of pasta water, then drain.
- In a large skillet, heat 2 tbsp extra virgin olive oil over medium heat; add 200g chopped bacon and cook until crispy; remove from heat.
- Add hot drained spaghetti to the skillet with bacon; toss to combine.
- Quickly pour in 250ml Sunny Queen Farms Ready-To-Pour Odd Egg Mix; mix thoroughly, adding reserved pasta water gradually to create a creamy sauce.
- Stir in 100g grated parmesan cheese until melted and incorporated.
Season with salt and pepper to taste. - Garnish with fresh chopped parsley and additional parmesan if desired.
- Serve immediately.
Beef and Feta Meatballs
advanced - 15 Mins
ingredients
- lean beef mince
- Sunny Queen egg
- spring onions
- fresh multigrain breadcrumbs
- ground cumin
- parsley leaves
- feta cheese
- tabouleh
- Greek style yoghurt
- black pepper
- lemon wedges
Nutrition
Serves: 4
Method
1 : Preheat the oven to 190 degrees. Line a 25cm springform pan with baking paper.
2 : To make the base, combine the digestive biscuit crumbs, butter and ¼ cup of sugar in a food processor until the crumbs are moist. Press the mixture firmly into the bottom and up the sides of the prepared pan. Bake for about 8 minutes, or until the crust begins to brown.
3 : To make the filling, beat the cream cheese and 1 ½ cups of sugar in an electric mixer until well blended. Add the flour and blend until combined. Add the eggs one at a time, beating until just combined. Finally, add the sour cream, milk and vanilla and beat until smooth. Pour the filling over the base.
4 : Create a water bath by placing the springform pan in a large roasting tray, and pouring enough hot water into the roasting tray to come about halfway up the sides of the springform pan. Carefully place in the oven and bake for about 1 hour, or until the cheesecake is just set in the centre, and the top is slightly puffed and golden brown. Turn off the oven, and let the cheesecake stand in the oven for 1 hour with the door closed. Then refrigerate for approximately 6 hours, or overnight.
5 : To make the topping, stir the blueberry jam over a low heat until melted. Remove from the heat and add the blueberries, tossing to coat. Spoon the blueberry mixture evenly over the top of the cheesecake. Chill until cold.
6 : Run a small knife around the edges of the cheesecake to loosen before releasing the springform pan. Slice and serve.
Barbecue Mushroom Egg
easy - 5 Mins
ingredients
- Sunny Queen eggs
- field mushrooms
- olive oil
- chives
Nutrition
Serves: 4
Dietaries: Gluten free,Low fat,Vegetarian,Lactose free
Method
Wash the mushroom and carefully remove the stalk from the centre.
Drizzle olive oil into the centre and place mushroom up side down on to the barbeque to heat for 2 minutes.
Crack the eggs into the mushroom cups, close the lid of the barbecue and cook for 6 minutes or until eggs are cooked.
Season and sprinkle with chopped chives.
If your barbeque does not have a lid cover the mushrooms with an upside down oven dish or aluminium foil roasting tray.
Baked bread pudding with cheese
easy - 50 Mins
Baked bread pudding with cheese
ingredients
- bread of your choice
- bacon
- tomatoes
- baby spinach
- cheddar cheese
- Sunny Queen free range eggs
- milk
- natural or Greek yoghurt
- Dijon mustard
Nutrition
Serves: 6
Method
Grease baking dish and preheat oven to 170°C.
Add bacon and little oil to pan and fry until crispy.
Spread the bread pieces evenly across the bottom of the baking dish. Top with tomato, spinach and bacon.
Whisk the eggs, yogurt, milk, cheese and Dijon mustard together and pour over the bread.
Bake for 30-40 minutes, until egg mixture is set and top is lightly browned.
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