Bananas Foster Shake

I am working on perfecting a low-point Bananas Foster Shake. Currently, my version is almost identical:

Blend together 1 frozen banana, 1 cup fat-free vanilla frozen yogurt, 2 cups cold skim milk, 1 tsp rum extract, 1 TBSP Hershey's Caramel Sundae Topping (fat-free) and 2-4 ice cubes. Garnish with a sprinkle of Cinnamon or Nutmeg.

I do not have the ingredients on hand and will edit this post when I actually try this recipe. This modified recipe serves 4 and is 2.5/serving. I intend to add my "flavorless" protein powder to the mix, once I have a recipe that is low in points and delicious.

Yummy! Gingerbread Cookies

The one-point, 59 calorie, gingerbread cookie! With icing!Use the icing to spell out guests names and create fabulous and edible place settings as well. Before baking, poke a hole in the cookie, near the top. Then bake and string some ribbon through to make awesome oranments. Also, try baking gingerbread bells, stars, Christmas trees, and angels. The fun never stops with cookie cutters.

Apricot-Glazed Chicken

4 Servings
6 points per Serving

1 lb boneless, skinless chicken breasts
1/4 cup orange juice
1/4 cup dried apricots, quartered
1/2 jar of apricot preserves
1.5 TBSP lemon juice
salt & pepper

1. Preheat oven to 425 degrees. Move rack to the center of the oven.
2. In a bowl, whisk together the orange juice, apricots, preserves, lemon juice and salt & pepper. Set aside.
3. Season both sides of the chicken with salt and pepper. In a skillet, sprayed with non-stick spray, lightly brown both sides of the chicken breasts. Remove chicken breasts and place in a baking dish.
4. Wipe out any chicken fat/grease from skillet. Add the orange juice mixture to the skillet. Over high heat, briskly whisk the juice mixture until it becomes a syrup (about 3 minutes).
5. Cover the chicken with the apricot syrup and bake until the chicken is done (160 degrees). About 12 minutes.

I served this with plain couscous and a veggie, preferably a 0-point veggie or mixed greens. The apricot glaze is delicious spooned over the couscous. This recipe was modified from a recipe in Cook's Country Magazine.