Healthy Recipe

Ingredients:
4 - 4 ounce Yukon potatoes
1 tablespoon onion power
8 ounces skim ricotta cheese
8 ounces skim milk
2 ounces skim mozzarella cheese
1 tablespoon flour
2 ounces parmesan cheese
1 chicken flavor bouillon cube
1 tablespoon oregano
1 teaspoon salt
1 teaspoon garlic
1 teaspoon black pepper
1 teaspoon paprika

Directions:
Pierce cleaned unpeeled potatoes with a knife and place in sauce pan, cover with cold water, add bouillon cube and boil potatoes until tender.

In separate sauce pan add oregano, garlic, paprika, flour, salt, pepper and onion powder, heat until thick.

Slice cooled potatoes approximately 1/4-inch thick and arrange in square baking dish.

Spread ricotta cheese over potatoes, pour milk mixture over the top and sprinkle with parmesan and mozzarella cheese.

Bake at 350 until bubbly. Serve with salad.

Recipe makes 4 servings; serving size 1/4 of dish.