1. Preheat your oven to 425 F (210 C).
2. In a medium nonstick skillet,cook the sausage over medium heat,breaking the sausage up,using a wooden spatula,into small,crumbled bits.
3. Remove cooked sausage from the skillet and drain excess fat,using a paper towels.
4. Scoop inside out of sweet potatoes,leaving the skins intact.
5. In a medium mixing bowl,combine potato pulps,Greek yogurt,ground cumin and salt.Mix until smooth.
6. Place sweet potato skins on a parchment-lined baking sheet and spoon potato filling back in.
7. Spread cooked sausages evenly over,then top with shredded cheese.
8. Bake in preheated oven for 10-15 minutes or until is melted and lightly browned.

Ingredients:

• olive oil
• 1 cup (250 g) sliced mushrooms
• 8 rashers lean bacon,sliced
• unsalted butter
• 1 tablespoon all-purpose flour
• 1 1/3 cup (350 ml) milk
• 1 cup (250 g) cooked chicken,chopped
• 13 oz (400g) tinned tomatoes,drained and chopped
• 1 teaspoon dried mixed herbs
• lasagna sheets
• 1 cup (250 ml) Greek yogurt
• 1 large egg,beaten
• 2 tablespoons grated Parmesan cheese
• sea salt and freshly ground black pepper

Cooking Method:

1. Heat olive oil in a sate pan.
2. Add sliced mushrooms and bacon and cook,stirring,for 5-8 minutes.Remove from the heat and set aside.
3. melt butter in a heavy saucepan.Add all-purpose flour and,using wooden spoon,stir well.
4. Stir in milk and bring slowly to a boil,stirring.
5. Add chicken,cooked mushrooms and bacon to the milk sauce.Stir well and season with sea salt and black pepper.
6. In a separate bowl,combine tomatoes,herbs and seasoning.Mix well.
7. Start to layer lasagna by placing some of tomato mixture in the base of ovenproof dish,followed by lasagna sheets,then by chicken mixture.
8. Continue,finishing with lasagna sheets on top.
9. In a small mixing bowl,combine beaten egg and Greek yogurt.Mix well and spread egg mixture over top of lasagna.
10. Sprinkle with grated Parmesan cheese and season with black pepper.
11. Preheat halogen oven to 400 F (200 C).
12. Place lasagna on high rack of halogen oven.Bake in preheated oven for 40 minutes.If it starts to darken on top,cover with aluminum foil.
13. Remove baked lasagna from turbo oven and serve immediately.More lasagna recipes>>>>>

Grilled chicken souvlaki with tzatziki sauce. Delicious marinated chicken with excellent tzatziki sauce. Found here.

Ingredients:

• 1 pound (480 g) skinless and boneless chicken breasts,cut into cubes

For Marinade:

• 4 tablespoons olive oil
• 2 tablespoons freshly squeezed lemon juice
• 2 cloves garlic,peeled and minced
• 1 teaspoon dried oregano
• 1/2 teaspoon sea salt
• freshly ground black pepper,to taste

For Tzatziki Sauce:

• 6 oz (180 g) plain Greek yogurt
• 1 small cucumber,peeled and grated
• 3 tablespoons freshly squeezed lemon juice
• 1 teaspoon sea salt
• 1 tablespoon fresh mint,finely chopped

Ingredients:

• 1 cup (250 g) kale leaves
• 1 cup (250 g) baby spinach leaves
• 1 ripe banana,frozen
• honey melon,cut into 12-14 cubes
• 1/2 cup (125 ml) milk
• 1/2 cup (125 g) Greek yogurt
• ice cubes

• 3/4 cup (180 g) 2% Greek yogurt
• 1/2 cup (125 g) cooked quinoa,chilled
  
• 1 blood orange,peeled and sliced
• toasted pecans
• freshly squeezed juice of 1 blood orange
• clear honey

1.  In a glass bowl,place,layer by layer,Greek yogurt,sliced blood oranges and cooked quinoa.
2. Pour over freshly squeezed blood orange juice.
3. Spoon over clear honey and top with toasted pecans.
4. Serve immediately.