Beef & Cheese Wonton Ravioli

Makes: 3

Ingredients:

6 wonton wrappers
40g lean beef mince
1 teaspoon ricotta
1 teaspoon ground Parmesan
2 teaspoons finely chopped grated cheese
1 garlic clove, finely diced
1/3 scoop (10g) pure protein powder

Method:

To prepare the filling place the mince, cheese, protein powder and garlic mixing until well combined
Place the wonton wrappers on a clean dry surface and cut into equal sized round discs, the picture shown uses an egg ring
Place 1/3 of the filling in a small little dome a middle of one wonton wrappers
Dampen fingertips and moisten the wonton wrappers where there is no filling
Place another one of the wonton wrappers on top tightly pressing down to tightly seal the filling and then press down the joining wrappers tightly to seal
Repeat with the other wonton wrappers and filling
Gently place the wonton Ravioli in a saucepan of simmering water for approximately 5-7 minutes or until the wonton wrappers are translucent and cooked through.

Nutritional Value per Ravioli:

Calories: 82
Total fats: 1.5g
Total carbohydrates: 9.1g
Sugars: 0.1g
Protein: 8g

Recipe Notes:

Best served fresh
Picture shown has served with basic tomato pasta sauce with grated cheese
Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders
You can buy online from www.proteinsuppliesaustralia.com.au
Use the Discount code psafriendsofhollys at checkout to get a 10% discount

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Chicken and Mushroom Wonton Ravioli

Chicken and Mushroom Wonton Ravioli

Makes: 3 Ravioli

Ingredients:

6 wonton wrappers
40g chicken mince
1 garlic clove, finely diced
1 mushroom (stem removed), finely diced
1/3 scoop (10g) pure protein powder

Method:

To prepare the filling place the mince, Mushroom, protein powder and garlic mixing until well combined
Place the wonton wrappers on a clean dry surface and cut into equal sized round discs, the picture shown uses an egg ring
Place half of the filling in a small little dome a middle of one wonton wrappers
Dampen fingertips and moisten the wonton wrappers where there is no filling
Place another one of the wonton wrappers on top tightly pressing down to tightly seal the filling and then press down the joining wrappers tightly to seal
Repeat with the other wonton wrappers and filling
Gently place the wonton Ravioli in a saucepan of simmering water for approximately 5-7 minutes or until the wonton wrappers are translucent and cooked through.

Nutritional Value per Ravioli:

Calories: 72
Total fat: 1.1g
Total carbohydrates: 8.2g
Sugar: 0.3g
Protein: 7.1g

Recipe Notes:

Best served fresh
Picture shown has served with basic tomato pasta sauce with fresh Parmesan cheese
Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders
You can buy online from www.proteinsuppliesaustralia.com.au
Use the Discount code psafriendsofhollys at checkout to get a 10% discount

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Ham & Cheese Wonton Ravioli

Makes: 3 Ravioli

Ingredients:

6 wonton wrappers
1 tablespoon cream cheese
1 tablespoon finely shredded ham
2 teaspoons finely grated Parmesan cheese
1/2 scoop (15g) pure protein powder
1 garlic clove, finely diced

Method:

To prepare the filling place the cream cheese in a small bowl and warm in the microwave until its soft enough to stir
Add the ham, Parmesan, protein powder and garlic to the softened cream cheese and stir until well combined
Place the wonton wrappers on a clean dry surface and cut into equal sized round discs, the picture shown uses an egg ring
Place half of the ham and cheese mixture in a small little dome a middle of one wonton wrappers
Dampen fingertips and moisten the wonton wrappers where there is no filling
Place another one of the wonton wrappers on top tightly pressing down to tightly seal the filling and then press down the joining wrappers tightly to seal
Repeat with the other wonton wrappers and filling
Gently place the wonton Ravioli in a saucepan of simmering water for approximately 3-5 minutes or until the wonton wrappers are translucent and cooked through.
Picture shown has the wonton Ravioli served with Caulifredo Sauce

Nutritional Value per Ravioli:

Calories: 88
Total fat: 3g
Total carbohydrates: 8g
Sugar: 0.4g
Protein: 7.2g

Recipe Notes:

Best served fresh
Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders
You can buy online from www.proteinsuppliesaustralia.com.au
Use the Discount code psafriendsofhollys at checkout to get a 10% discount

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Pumpkin Ricotta Wonton Ravioli

Pumpkin Ricotta Wonton Ravioli

Serves: 1

Ingredients:

4 wonton wrappers
1 tablespoon pumpkin purée
1 teaspoon ricotta
1/3 scoop (10g) pure protein powder
Fresh chilli to taste

Method:

To prepare the filling place the pumpkin, ricotta, protein powder and fresh chilli in a mixing bowl and stir until well combined
Place the wonton wrappers on a clean dry surface and cut into equal sized round discs, the picture shown uses an egg ring
Place half of the pumpkin mixture in a small little dome a middle of one wonton wrappers
Dampen fingertips and moisten the wonton wrappers where there is no pumpkin
Place another one of the wonton wrappers on top tightly pressing down to tightly seal the filling and then press down the joining wrappers tightly to seal
Repeat with the other two wonton wrappers and filling
Gently place the wonton Ravioli in a saucepan of simmering water for approximately 3-5 minutes or until the wonton wrappers are translucent and cooked through.
Picture shown serves with Basil Protein Pesto and crumbled feta cheese.

Nutritional Value per Portion:

Calories: 130
Total fats: 1.2g
Total carbohydrates: 17.2g
Sugars: 1.3g
Protein: 12g

Recipe Notes:

Best served fresh
Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders
You can buy online from www.proteinsuppliesaustralia.com.au
Use the Discount code psafriendsofhollys at checkout to get a 10% discount

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Wonton Wellingtons

Wonton Wellingtons

Makes: 6

Ingredients:

12 wonton wrappers
6-8 button mushrooms, finely chopped
2 garlic cloves, finely diced
180g thick cut eye fillet
1 teaspoon Dijon mustard

Method:

Place the mushrooms and garlic in a small saucepan with 2 teaspoons water
Simmer the mushrooms until cooked down and all the moisture has evaporated, approximately 4-5 minutes
Set aside to cool
Preheat oven to 180 degrees Celsius and line a tray with baking paper
Cut the steak into 6 equal 30g portions and in a very hot frying pan seal the steak both sides no longer than 30 seconds total
Set the steak pieces aside to rest
Lay 6 wonton wrappers out on a clean dry surface
In the middle of each wrapper place a small amount of the mushroom mixture (1/12th of the mix per wonton wrapper)
Smear the both sealed sides of the steak with the Dijon mustard and place the steak piece on top of the mushroom
Top each piece of Dijon smeared steak with the remaining mushroom mix
Cap each steak/Mushroom pile with one of the unused wonton wrappers pressing firmly down to completely encase
Using a damp fingertip wet around the edge of the base wonton and then wrap the dampen edges up fully close and to seal the wonton Wellington
Lightly spray the tops with cooking spray or brush with an egg wash
Bake in the oven for 15 minutes or until your wontons are golden and crunchy.

Nutritional Value per serve:

Calories: 93
Total fats: 2g
Total carbohydrates: 8g
Protein: 8g

Recipe Notes:

Store covered in the fridge for a maximum of 3 days
This recipe is freezer friendly either cooked or prepared and uncooked to be consumed within 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Egg White Cups

Egg White Cups

Makes: 12

Ingredients:

12 wonton wrappers
1 cup egg whites
2 scoops (60g) pure protein powder
1/3 leek, halved and thinly sliced
3/4 cup baby spinach shredded
2-3 button mushrooms, halved and thinly sliced
3 garlic cloves, finely diced
1/2 cup grated Parmesan
1/2 cup grated cheddar cheese
100g feta, cubed or crumbled

Method:

Preheat the oven to 180 degrees Celsius and line 12 silicon muffin well each with a wonton wrappers
Add the egg whites into a large mixing bowl, using a hand whisk beat for 5 minutes until light and foamy. Do not use hand mixers as this will over-whip them for this recipe
Add the protein powder and lightly whisk through until well combined
Add in the remaining ingredients into the egg whites and fold through until fully coated in the egg whites
Evenly spoon the mixture into the prepared wonton lined muffin tray, it is important to note that mixture will look too dry
Bake for 20 minutes
Remove from the oven and allow to sit for 5 minutes to continue cooking through.

Nutritional Value per pie:

Calories: 95
Total fats: 3g
Total carbohydrates: 5g
Protein: 12g

Recipe Notes:

Store in an airtight container in the fridge for a maximum of 3 days
This recipe is freezer friendly to be consumed within 3 months
Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders
You can buy online from www.proteinsuppliesaustralia.com.au
Use the Discount code psafriendsofhollys at checkout to get a 10% discount

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Chunky Steak and Bacon Won-Pie

Makes: 12

Ingredients:

24 wonton wrappers
250g porterhouse steak, diced
150g bacon, diced
1 carrot, diced
1 onion, diced
1 zucchini, diced
1/2 celery stalk, diced
4 garlic cloves, finely diced
2 springs fresh rosemary
2 beef stock cubes
1 tablespoon Worcestershire sauce
1 cup water
2 (60g) pure protein powder
2 teaspoons gravox gravy powder

Method:

Sauté the onion, carrot, celery, zucchini and garlic in cooking spray for 2-3 minutes until the onion softens
Add in bacon, steak and rosemary, browning the steak to seal
In a Bullet blender place the stock cubes, sauce, water, protein powder and gravy powder and process until smooth
Pour this mixture into the meat and vegetables and cook simmer for a couple minutes to slightly thicken
Remove from the heat and allow to slightly cool
Preheat the oven to 189 degrees Celsius and prepare the silicon muffin tray but gently spraying the wells and lining each with a wonton wrappers
Spoon the mixture evenly between the prepared shells
Top each Pie with another wonton wrappers pressing down firstly to seal
Brush the top of each won-pie with egg wash or spray with cooking spray
Bake for 25-30 minutes until golden brown.
Remove from the oven, allow to sit for 10 minutes in the muffin tray before transferring to a wire rack to cool.

Nutritional Value per won-pie

Calories: 187
Total fat: 9.4g
Total carbohydrates: 9.4g
Protein: 15.2g

Recipe Notes;

Store covered in the fridge for a maximum of 3 days
This recipe is freezer friendly
For variations instead of placing the wonton Wrapper as a pie lid top with mashed potato or grated cheese
Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders
You can buy online from www.proteinsuppliesaustralia.com.au
Use the Discount code psafriendsofhollys at checkout to get a 10% discount

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Lemon Tarts

Lemon Tarts

Makes: 9

Ingredients:

9 wonton wrappers
2 large lemons, zest and juice
1 (30g) scoop pure protein powder
1/4 cup xylitol*
2 eggs
3 tablespoons coconut oil, melted

Method:

Preheat the oven to 180 degrees Celsius
Lightly spray a silicon muffin tray and lime 9 wells with a wonton wrappers
Lightly spray the top side with cooking spray
Bake for 10 minutes of until golden
Remove from the muffin tray and allow to cook completely while you prepare the filling
Place the lemon juice, lemon zest, protein powder, xylitol and eggs in a bullet blender and process until smooth
Pour the mixture into a small non stick saucepan and the melted coconut oil
Over a low heat continually whisk until thickened, this will take between 5-10 minutes
Spoon the mixture evenly between the cooled baked wonton shells
Allow to sit for 10 minutes minimum for the Curd to set

Nutritional Value per Tart:

Calories: 81
Total fat: 5.9g
Total carbohydrates: 9.2g
Protein: 5g

Recipe Notes:

Store in an airtight container in the fridge for up to 7 days
This recipe is not freezer friendly
Xylitol can be replaced with any low calorie sweetener of your choice
Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders
You can buy online from www.proteinsuppliesaustralia.com.au
Use the Discount code psafriendsofhollys at checkout to get a 10% discount

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Creamy Chicken Won-Pies

Makes: 12

Ingredients:

24 wonton wrappers
300g chicken breast, diced into even sized pieces
1/2 leek, diced
1/2 celery stalk, diced
3 mushrooms, diced
3 garlic cloves, finely diced
1/2 cup ricotta
1/2 cup low fat cream cheese
1 scoop (30g) pure protein powder
1 chicken stock cube

Method:

Preheat oven to 180 degrees Celsius prepare 12 tin silicon muffin tray by lightly spraying with cooking spray and line each well with a wonton wrapper
Sauté the leek, celery, Mushroom and garlic in a frying pan with some cooking spray
Add in the chicken and toss to seal
Add the ricotta, cream cheese, protein powder and stock cube in a blender with 1 1/2 tablespoons of water and process until smooth
Stir the cream mixture through the chicken
Spoon the mixture evenly between the lines muffin cups
Top each of the pies with another wonton wrappers pushing down firmly to seal
Either brush with egg wash or cooking spray
Bake for 20 minutes
Gently remove from the muffin tray and place on a baking tray and return to the oven for another 10 minutes
Transfer to a wire rack to cool

Nutritional Value per won-pie

Calories: 106
Total fat: 2.8g
Total carbohydrates: 8.9g
Protein: 11g

Recipe Notes:

Store covered in the fridge for a maximum of 2 days
This recipe is freezer friendly to be consumed within 6 months
Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders
You can buy online from www.proteinsuppliesaustralia.com.au
Use the Discount code psafriendsofhollys at checkout to get a 10% discount

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Egg & Bacon Pies

Egg & Bacon Pies

Makes: 12 pies

Ingredients:

24 wonton wrappers
1 1/2 (45g) pure protein powder
6 eggs, lightly beaten
2 tablespoons sour cream
150g diced bacon
1/2 cup grated Parmesan cheese
1 large shallot finely diced
2 garlic cloves, finely diced
Salt & pepper to taste

Method:

Preheat oven to 180 degreees Celsius and spray 12 silicon muffin tray wells with cooking spray
Line each of the wells with a wonton wrappers
In a mixing bowl lightly whisk together the eggs, sour cream and protein powder until like a thick custard texture
Add in the bacon, Parmesan, shallots and garlic and mix until well combined
Evenly spread the mixture between the 12 lined wells
Gently press down a wonton wrappers on the top of the mixture
Bake for 25-30 minutes until golden brown

Nutritional Value per Pie:

Calories: 218
Total fat: 11.3g
Total carbohydrates: 8.5g
Protein: 17.8g

Recipe Notes:

Store covered in the fridge for a maximum of 5 days
This recipe is freezer friendly to be consumed within 3 months
Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders
You can buy online from www.proteinsuppliesaustralia.com.au
Use the Discount code psafriendsofhollys at checkout to get a 10% discount

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.