Weight Watchers Cooking Take 3: Sweet and Sour Chicken, Roasted Veggies, and Diet Potato Au Gratin

21 Apr

I’ve had a recipe for Sweet and Sour Low Carb chicken in my stash for years.  I was pleased to see that the point value was quite low and I could take one of my favorite recipes from the past and use it without alteration.  The key is diet orange soda (I’m a huge Diet Sunkist fan now anyway).  I have served this recipe to many who haven’t been any wiser that it’s a “healthy” version.  It has a ton of flavor.

It takes a good amount of time for the sauce to cook down to look like this…

We decided to pair it with broccoli and yellow cauliflower roasted with garlic.

(I have a new camera that I love… and this picture marks the point where I learned how to use it)

I also found a recipe for Weight Watchers au gratin potatoes sounded so good.

I was shocked that this was so low in points and tasted so good.  Next time I’ll make it in a larger, shallower dish so the top crisps more, but it was delish and definitely worth adding to the recipe stash… Weight Watchers or no Weight Watchers!


Low Carb Sweet & Sour Chicken

4 Servings
3 Points per Serving



  1. Brown chicken and onions in a non-stick pan sprayed with cooking spray.
  2. When chicken is brown, add the remaining ingredients.
  3. Cover and simmer for about 20 minutes until the chicken is tender and thoroughly cooked.
  4. Uncover and reduce liquid until it makes a syrupy sauce (about 20-30 minutes- Keep an eye on it that it doesn’t burn).


Weight Watchers Au Gratin Potato

3 Points per Serving
8 Servings


  • 1 spray cooking spray
  • 1 Tbsp butter
  • 1 medium onion(s), thinly sliced
  • 2 Tbsp all-purpose flour
  • 2 cup fat-free skim milk
  • 2 pounds Yukon Gold potato(es), thinly sliced
  • 1 cup low-fat shredded cheddar cheese
  • 1 tsp table salt
  • 1/4 tsp black pepper


  1. Preheat oven to 375°F.
  2. Coat a 2-quart covered baking dish with cooking spray.
  3. Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes.
  4. Stir in flour; add milk slowly, stirring. Add potatoes and stir to mix. Bring to a boil.
  5. Stir in 3/4 cup of cheese, salt and pepper.
  6. Pour mixture into prepared baking dish and level out surface.
  7. Bake for 1 hour, uncovered.
  8. Cover and bake until potatoes are fork-tender, about 20 minutes more.
  9. Change oven temperature to broil.
  10. Sprinkle remaining cheese over potatoes.
  11. Broil 6 inches from the heating element until the cheese is golden brown, about 1 to 2 minutes.
  12. Allow to cool for 5 minutes before slicing into 8 pieces.

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