Naturally Dyed Hard Boiled Eggs

So this was an experiment and it turned out pretty well....Naturally dyed hard-boiled eggs.  I figured with Easter around the corner, why not?!  I used 1 beet to get this intense hue and I plan on experimenting with more...perhaps turmeric next time for a mustard yellow!  These are eggs you can feel good about eating because you're not using any artificial food colourings.  They tend to freak me out a bit.  This is safe and quite frankly didn't really take on any flavour from the beet, for those that don't dig the beet. 

I tried 3 different ways but I'm only sharing 2 because the 3rd, which was just a straight up hard-boiled egg in the shell came out a funny brown.  These were much prettier.  Now, can you imagine these beauties made into Deviled Eggs?  I'm on a roll! Perfect for Easter!!

 

You'll notice the darker egg....that's the hard boiled egg that I soaked without the shell in the liquid overnight and the the other half still has it's gorgeous sunny centre.  The egg with the crackle effect was left in the shell but I cracked it all over and soaked overnight as well.  I then peeled it to find this beautiful effect covering it!

Then I ate it.  A little sea salt and I had myself a high protein, low calorie snack....yes, I'm still doing the health challenge.  Whateves....I wasn't about to waste it.  Somebody had to eat it!

Naturally Dyed Hard Boiled Eggs

6 Eggs, hard-boiled
1 Beet, peeled and cut into quarters
Water

Put the beet into a sauce pan and cover with about 2 cups of water.  Bring it to a boil and then turn it down to a simmer for about 10-15 minutes.  Set it aside and let it cool off.
Once the "beet water" is cool pour it into a glass dish with a fitted lid (wear and apron to prevent any splatters - it will stain).  Ease the eggs in, with the shell "cracked" or without the shell.  They can go in together if need be.  Let them saturate overnight in the fridge.  Voila!  Fancy Schmancy!

Prosciutto Wrapped Asparagus Bundles

Yes, yes, yes....I've done something similar to this before. http://delishdishcooks.blogspot.ca/search/label/Appetizer#!/2012/02/roasted-proscuitto-wrapped-asparagus.html  It really isn't all that different ingredient wise.  However, these aren't an appetizer, the parm doesn't go inside and they're lower in calories and fat.  Why should the fat and calories matter.....I'm still doing the Health Challenge, which essentially means, so are you.  Take it or leave it, you've got 4 more weeks of my version of "healthier recipes".  You'll thank me later.
These would make a nice accompaniment to anything grilled, fish or even Easter, which is just around the corner.  Remember, Prosciutto is salty and becomes even more salty when heated so no need to season these bundles unless you'd like a little pepper.
P.S. the calorie count is around 75 calories per bundle. 
P.P.S. you'll notice smaller bundles in the photo....I made kid sized bundles.  My daughter inhaled hers, my son tore the prosciutto off and gave it to my husband....lucky him.

Prosciutto Wrapped Asparagus  Bundles

Serves 4

1 bundle of Asparagus, washed and prepped
4 slices, Prosciutto
1 tsp olive oil
1-2 tbsp freshly shaved Parmesan

Pre-heat the oven to 425F.  Toss the asparagus with the olive oil.  Divide the bunch into 4 equal amounts and wrap one piece of prosciutto around each one, placing on a baking sheet and roast for about 15 minutes depending on the size of the asparagus.  Garnish with Parmesan.

Spaghetti Sqaush and Turkey Sausage Ragu

This isn't what you think....I'm not dieting.  However, I am involved in an 8 week health challenge which requires me to eat well, drink plenty of water, get a good amount of exercise and be accountable for what I've done and eaten.  Again, I repeat, it's not a diet....I don't do diets.  Cutting out a food group (think carbs or dairy....or wine) just doesn't fly with this gal.  That being said, this is a rather healthy version of a super yum pasta dish.  It combines a ton of veg and some tasty turkey sausage which cuts back on some of the fat from the regular pork.  I still eat pasta by the way....I just chose not to on this particular night.  I finished dinner totally satisfied and feeling great knowing I'd had a good whopping of veggies...and it tasted delish! If you're gluten free, this will work for you.  This would also be fantastic on pasta!
The sauce for this can be made a few hours ahead or even the day before.  I quite often roast my squash ahead of time as well and just re-heat it gently before serving.  If you must know, this dish weighs in around 250 calories a serving. 

Spaghetti Squash and Turkey Sausage Ragu

4-5 Servings

1 large Spaghetti Squash, cut in half and seeds removed
Salt & Pepper

Sauce
2 tsp Olive Oil
3 cloves garlic, minced
1 small sweet onion, finely chopped
1/4 cup low sodium chicken broth or white wine
4 turkey sausages, casings removed
1 796ml can  (San Marzano if possible for the best flavour)
1/2 tsp each basil & oregano
Pinch chili flakes (optional)
Salt & Pepper to taste (Note - wait until the end to check for seasonings.  Sausages can be salty)
3 tbsp fresh grated Parmesan

Pre-heat the oven to 400F.  Place the squash on a baking sheet, cut side up and roast for about an hour.  Remove and using a fork, shred the squash into "spaghetti" like strands.  Season with a bit of salt and pepper.  Refrigerate or set aside and keep warm until sauce is done.
In a blender or food processor, puree the tomatoes with their juices, or if you prefer a chunky sauce, just break them up with a spoon.  Set aside.
Over medium heat in a large skillet, add the oil, the onion and the garlic.  Cook for 2-3 minutes. Add the sausage, breaking up with a spoon cooking for 5-6 minutes.  Add the chicken broth or wine and cook for another minute. Pour in the tomatoes, herbs and chili flakes if using and simmer over low heat for 30-40 minutes, until the sauce thickens up slightly.  Check for seasoning.  Add salt and pepper to taste. 
Pour the sauce over the squash and garnish with fresh grated Parmesan.

Parmesan Rinds - Tip

This is a tippity tip tip and a good one at that.  Do not throw out the rinds from your Parm.  It's a sin if you do and I will hunt you down....and probably steal them for myself.  Save them in a zip lock in the fridge or freezer, for longer periods of time.  When a sauce or soup needs needs a little extra flavour, pop one in while it's simmering.  You'll get great cheesey flavour without added fat!  When the soup or sauce is done, toss the rind.  Voila!  You taken that dish to a new level with very little effort. 
p.s. My local grocery store was selling rinds for dirt cheap.  Grab some if you see them. 

Yep, it's that easy for supa dupa cheesy flavaaaaa.....