Hey everyone get excited. We are starting a new series of Disney Nights. Woohoo! Excitement!
And these won’t be any old Disney nights. These will be..
HEALTHY DISNEY NIGHTS!
But bear with me. So we are all going to Turks and Caicos in a few months (which I will be sure to talk about in more detail in a post soon) and Nickie and I want to look more like beach goers and less like marine mammals when we go.
So we are not only more regularly going to the gym but also starting Weight Watchers together.
But I mean.we still want to do Disney nights so we are going to try and look for WW approved Disney night meals.
And I thought this might be a good thing to blog about. Right?
Everyone’s a critic.
Annnnyways. We all put in some suggestions for movies to lead us up to our November trip to Walt Disney World. Some were our favorite movies. Others were specific nights we have enjoyed. And a couple are movies we have never done before. So its a hodgepodge. Mmmm hodgepodge.
Hm? hodgepodge ain’t food? Well. Whatever.
For our movie, we went with Lilo’s one and only choice. It’s her favorite movie and she was insistent on watching it.
Why yes, Lilo is our dog.
Pfft, you don’t know me.
Her choice? Obvs squad Lilo and Stitch.
As I mentioned in my post back when I was writing about all the movies we were watching leading up to my 40th birthday in Disney, I really do love this movie. It isn’t like top OMG DISNEY MOVIES I LOVE or anything, but it’s still good. It doesn’t really fit in with all the other top Disney features, but it’s kind of cool that it doesn’t since not-fitting-in is such a core piece of what the movie is about.
Wait. Is Lilo & Stitch the most meta Disney movie ever?
But yeah, I love the focus on family and the whole love brings redemption storyline. But you already know this because you read about all that in the original post. Right? Hello? Jerk.
Plus, Stitch does kind of rule. As mentioned before, I do have a Stitch pillow pet. And I just bought a pretty snazzy Stitch hoodie down in Walt Disney World that has now become an almost permanent part of me. Like its some sort of Venom suit or something.
Obviously, the theme was Hawaiian. I mean, have you ever even SEEN this movie?
Oh. You haven’t.
Well, it takes place in Hawaii.
Sorry. I didn’t mean any offense.
We had leis and decorated as best we could island-style.
For the activity, we did coconut races. We picked coconut races because of those little guys they fight when they are on the boat. You know the part. The little guys are like shooting things at them and they are like little coconuts. And like Maui and Moan…ah, right. Damn, we should have saved this activity for Moana night. I guess we were coco-NUTS for using it already.
Don’t you dare look at me like that again, Jiminy Cricket!
So yeah, we used a broom to guide a coconut around the house and everyone was timed. The shortest time won. Which was Myles. I think. I don’t know. If I don’t win, I kind of lose interest.
Here are some pics of the races.
Ok, so like I said before, the food is a pretty big part of why we are doing this. Wait, did I say that before? Or did I just allude to it? You know I am malnourished when I can’t even find the strength to scroll up to find out.
But we looked through different recipes and found some Weight Watchers-friendly recipes. My menu for the night was:
- Entree: Weight Watchers Hawaiian Chicken Kebabs with a side of rice: 4 points
- Accompaniment: King’s Hawaiian Sweet Roll: 3 points
- Dessert: Slice of Weight Watchers Five-Ingredient Pineapple Upside-Down Cake: 7 points
Total points used: 14
The recipes are all below, but I will say this was a pretty good use of points. The chicken skewers were especially tasty and the pineapple upside down cake did not taste like a low-cal dessert AT ALL.
The kids also had some POG juice (known as Stitch juice to Disney nerds) but Nickie and I opted for Diet Cokes. As POG juice didn’t offer a good point-to-belly-enjoyment ratio.
WW Points per serving (which in this case was two kebabs and a 1/2 cup of white rice): 4
- 1 pound(s) uncooked boneless skinless chicken breast(s)
- 1/2 medium pineapple
- 1 medium green pepper(s)
- 1 medium sweet red pepper(s)
- 1 large uncooked onion(s), spanish
- 1/4 cup(s) pineapple juice, or orange juice
- 3 clove(s), medium garlic clove(s), minced
- 2 Tbsp low sodium soy sauce
- 1 tsp olive oil
- 2 spray(s) cooking spray
- 2 cup(s) cooked white rice, kept hot
Cut each chicken breast, pineapple, pepper and onion into approximately twenty-four 1-inch-thick pieces. Combine chicken, pineapple juice, garlic, soy sauce and oil in a large nonmetallic bowl; marinate in refrigerator for at least 1 hour and up to 24 hours.
Preheat grill. Lightly coat vegetables with cooking spray. Thread 2 pieces of pepper, pineapple, chicken and onion onto each of 8 skewers. Brush with marinade. (Note: If using wooden skewers, soak in water to prevent charring.)
Grill over medium-hot coals until chicken is completely cooked, about 8 to 10 minutes, turning kebabs every 2 minutes so they’re cooked evenly on all sides. Yields 2 kebabs and 1/2 cup rice per serving.
WW Points per serving (1 slice, 1/10 of the cake): 7
- 1/4 cup(s) unsalted butter, divided
- 1/4 cup(s) packed light brown sugar
- 7 slice(s) canned pineapple rings in juice, reserve 1/4 cup juice*
- 1/4 pound(s) unprepared vanilla cake mix, about 1 scant cup
- 1 large egg(s)
Preheat oven to 375˚F.
Melt 2 tablespoons butter in a 9-inch round, flameproof, aluminum pan over medium-low heat (make sure to cover entire pan bottom); sprinkle sugar over top. Carefully place pineapple rings in a single layer in bottom of pan. Increase heat to medium-high and cook until pineapple caramelizes, flipping once, about 2 minutes per side; remove pan from heat.
Melt remaining 2 tablespoons butter on stove top or in microwave. In a medium-size mixing bowl, beat egg with melted butter. Add cake mix and reserved pineapple juice; combine well.
Pour batter over pineapple; bake until a toothpick inserted in center of cake comes out clean, about 30 to 35 minutes. Allow cake to cool for about 15 to 20 minutes; when still warm, loosen sides with a knife and invert cake onto a serving plate. Slice into 10 pieces and serve. Yields 1 slice per serving.