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: Vegetarian,Gluten free,Low Carb,Dairy free,Low calorie,Low sugar
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: Low calorie,Low sugar,Vegetarian,Dairy free
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.
Zucchini and Corn Fritters
easy - 20 Mins
ingredients
- 1 cup self-raising flour
- ½ tsp baking powder
- 2 Sunny Queen eggs
- â…” cup milk
- 1 medium zucchini
- 1 cup sweet corn kernels
- 2 tbsp chopped chives
- ½ cup crumbled blue vein cheese
- Salt and pepper
- Olive oil
- A handful of snow pea sprouts
- Dollop of sour cream
Nutrition
Serves: 8
Method
- In a large mixing bowl, whisk together self-raising flour and baking powder. Add the eggs and milk, whisking until smooth and lump-free.
- Stir in grated zucchini, sweet corn kernels, chives, and blue vein cheese. Season with salt and pepper to taste.
- Heat a non-stick frying pan over medium heat and add a drizzle of olive oil.
- Spoon heaped tablespoons of the batter into the pan and cook for 2–3 minutes on each side or until golden brown and cooked through. Work in batches, adding more oil as needed.
- Plate the fritters with a dollop of sour cream and a small handful of snow pea sprouts on top or on the side.
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.
Asian Style Egg Wraps
easy - 20 minutes
Asian Style Egg Wraps
ingredients
- Sunny Queen Farms Egg Wraps
- cucumber
- carrots
- spring onion
- bean sprouts
- favourite protein
- sweet chili sauce
- cilantro
Nutrition
Serves: 4
Dietaries: Gluten free
Method
Our egg wraps are the perfect alternative to traditional wraps, simply add your favourite ingredients and create!
Open Sunny Queen Farms Egg Wraps and follow defrosting instructions on the back of pack.
Slice cucumber, spring onion, and carrot thinly and set aside.
Place defrosted egg wraps on a plate and add sliced cucumber, spring onion, carrot, and bean sprouts to each wrap.
Prepare and add favourite protein to each wrap.
Roll each wrap, add cilantro for garnish and plate.
Pour sweet chili sauce in a serving dish and enjoy.
Bacon and Mushroom Frittata
moderate -
ingredients
- butter
- brown onion
- short cut bacon rashers
- cup mushrooms
- baby spinach
- basil
- cherry tomatoes
- Sunny Queen free range eggs
- parmesan cheese
- cream
- fresh basil and thyme
Nutrition
Dietaries: Gluten free
Method
Preheat oven to 180°C
Melt butter in a 20cm (base) heavy-based flameproof frying pan over medium heat.
Cook sliced brown onion and chopped shortcut bacon rashers for 5 minutes or until browned. Add sliced cup mushrooms. Cook, stirring, for 5 minutes or until softened.
Remove from heat and stir in baby spinach, chopped basil and halved cherry tomatoes.
Transfer this mix to a heat proof flan or oven dish.
Whisk 8 eggs, two tablespoons of flour, cream and finely grated Parmesan together with a generous seasoning.
Pour this mix over bacon and spinach mixture in oven proof dish.
Ensure mixture is evenly distributed over this mixture.
Cook in oven for 10 to 14 minutes or until frittata is almost set.
Place pan under grill. Grill for 5 minutes or until just set and light golden. Stand for 2 minutes before cutting into wedges. Cool. Garnish with fresh herbs before serving.
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