OGDEN -- For the same price of a hamburger and fries, you can order a low-calorie meal made with fresh ingredients that are friendly to your health.
McKay-Dee Hospital's executive chef, Tyler Ehlert, has joined five other top Intermountain Healthcare chefs to create 45 LiVe Well dishes designed to give healthier choices to the hospitals' employees and guests.
Each recipe -- which includes Jamaican barbecue chicken with lemony couscous salad and corn-and-black bean salsa; marinated flank steak served on a bed of sage- and parsley-seasoned bulgur wheat with roasted butternut squash; and lemon pepper salmon with roasted asparagus, penne pasta and fresh lemon slices -- has less than 600 calories and less than 700 mg of sodium.
The recipes also provide no more than 30 percent of the total calories from fat.
"LiVe Well meals available at Intermountain hospitals were developed with the intent of not only offering healthier alternatives in our cafes, but educating our employees, guests and patients on making healthy choices at home," Ehlert said.
"At McKay-Dee, we offer the dishes primarily through our display station, where they are made in small batches or to order."
Susan Blenner, with Intermountain food and nutrition, said customers have been very positive about the new healthful plates.
"Intermountain chefs focused on fresh, nutritious ingredients as they created these tempting recipes, which celebrate cutting-edge trends within the culinary industry," she said.
The LiVe Well recipes are part of Intermountain's public service campaign to encourage adults, teens and children to adopt healthful behaviors, be physically active and make healthful food choices.
Recipes and some videos for the LiVe Well dishes are posted online in the "Eat Well" section at www.intermountainlivewell.org.
The recipes are presented as full entrees so people can see the nutritional value of the full meal.
The average price runs between $4.65 and $4.70, Ehlert said -- about the same as a hamburger and fries.
Lemon Pepper Salmon
1 pound skinless fresh salmon
1 1/4 tsp. lemon zest
3/4 tsp. cracked black pepper
Preheat oven to 325 degrees F. Place salmon on a baking sheet coated with nonstick cooking spray; season with lemon zest and black pepper. Bake 15 to 18 minutes, or until an internal temperature of 145 degrees F.
1 pound fresh asparagus (20 spears)
3/4 tsp. olive oil
1/4 tsp. cracked black pepper
1/4 tsp. kosher salt
Lay asparagus on a baking sheet. Season with olive oil, pepper and salt. Bake 15 to 20 minutes or until crisp tender.
2 1/2 cups cooked whole wheat penne
1 3/4 cups frozen peas
1 1/4 tsp. olive oil
1/4 cup lemon juice
3 3/4 cup fresh spinach, chopped
1 3/4 tsp. fresh dill, chopped
1 tsp. fennel seeds, crushed
Cook pasta according to package directions (omitting salt); add frozen peas to the pasta 2 minutes before the pasta is done. Drain pasta and peas; return to the pot. Whisk the oil and lemon juice together; add to the pasta. Stir in spinach, dill and fennel seeds; toss until combined well.