Whisk first 5 ingredients in a 2-quart pitcher or large bowl until blended. Cover and chill 30 minutes.
Pour milk mixture into freezer container of a 1-quart electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times will vary.
Remove container with ice cream from ice-cream maker, and place in freezer 15 minutes. Stir together figs, lemon juice, sugar, and chopped fresh mint. Stir mixture into prepared ice-cream mixture. Transfer to an airtight container; freeze until firm, about 1 to 1 1/2 hours.
Place sugar, cornstarch, and salt in saucepan, and gradually whisk in coconut milk. Bring mixture to a boil over medium-low heat. Cook 5-10 minutes, or until thickened, whisking constantly. Turn off heat, stir in vanilla, then banana slices.
Line bottom of 11- x 7-inch baking dish with 24 cookies. Spread hot pudding over top, making sure bananas are submerged to prevent browning. Top with remaining 24 cookies, cover with plastic wrap, and cool. Refrigerate until cold. Top with whipped topping (if using).
4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 tablespoon olive oil
4 cups fresh broccoli florets
1 cup chicken broth
1 tablespoon all-purpose flour
1 tablespoon snipped fresh dill
1 cup 2% milk
Sprinkle chicken with garlic salt and pepper. In a large skillet, heat oil over medium heat; brown chicken on both sides. Remove from pan.
Add broccoli and broth to same skillet; bring to a boil. Reduce heat; simmer, covered, until broccoli is just tender, 3-5 minutes. Using a slotted spoon, remove broccoli from pan, reserving broth. Keep broccoli warm.
In a small bowl, mix flour, dill and milk until smooth; stir into broth in pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add chicken; cook, covered, over medium heat until a thermometer inserted in chicken reads 165°, 10-12 minutes. Serve with broccoli.