Jenny Craig Meets Bacon Tart

14 Sep

…a sizeable (ahem) part of me still seems to be in a no holds barred, indulgent, the more calories the merrier type of mood…

My dear friend Lynn Kitchen is having great success losing weight on Jenny Craig. In fact, she’s soon launching a video blog (filmed by yours truly) 😉 on how to cook creatively with the program! She came over tonight and cooked us a good low-fat meal, demonstrating how someone on Jenny Craig can cook for & enjoy meals with friends and family who aren’t on the program.

Tonight’s meal included sauteed fennel and mushrooms, baked Japanese eggplant with low-fat parmesan cheese, and cucumbers tossed with white wine vinaigrette. While Lynn had Jenny’s Cooked Turkey with Gravy, Chad & I had BBQ’d thyme-marinated pork and orange peppers. For dessert, we all had sliced strawberries topped with zero-fat Greek yogurt.

This experience gave me a taste of what it might feel like to be a celebrity with a personal chef. I look forward to spending more time in the kitchen with Kitchen!

Okay, so even though I do want to lose weight and get in better shape, a sizeable (ahem) part of me still seems to be in a no holds barred, indulgent, the more calories the merrier type of mood.

This would probably help explain why I just took Susan Spungen’s Caramelized Onion & Bacon Tart out of the oven! (See page 180 of the Oprah Magazine Cookbook or click here for the recipe.) I actually made this dish once before, around the time it was featured in O, The Oprah Magazine, in November 2005. I do remember liking it, but not enough to consider making it again–until now.

Don’t worry, I won’t be inhaling this entire tart by myself tonight. 😉 Instead I’ll be ferrying it over to my mom’s for lunch tomorrow in celebration of my Uncle Freddie’s arrival for a visit in Vancouver. I look forward to seeing him–and to reconsidering the virtues of this “wonderfully rich tart.” I’ll fill you in on the details tomorrow…

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