Healthy Lunch

Last weekend I made two delectable recipes. They are both light and low-fat, quick and easy to make, and don't require a lot of ingredients. For lunch on Saturday I made a Spinach Frittata with a side of steamed veggies. On Sunday I made Apple and Horseradish-Glazed Salmon served with Couscous.
Even though I eat wholesome meals over the weekend, I’m way off track on my diet. This weather is making me crave chocolate and sweets so badly. I succumbed to temptation and had chocolate every day for the last week or so. It’s been freezing for a while now. I mean day and night. When I leave my house for work in the morning the temperature is around 8 degrees F.

Spinach Frittata (Adapted from Real Simple Magazine)

3 eggs
3 egg whites
1 lb spinach, chopped
salt and pepper to taste
1 cup low-fat shredded mozzarella

Steam or boil the chopped spinach for 2 minutes. Drain well then squeeze between paper towels. Whisk the eggs, stir in the spinach, salt, and pepper.

Pour the mixture into a 6-inch nonstick ovenproof skillet. Top with cheese and bake at 350 degrees F for 12 to 15 minutes or until set. Broil for an additional 2-5 minutes or until the cheese is light brown.

Apple and Horseradish-Glazed Salmon (Adapted from Cooking Light Magazine)

1/3 cup apple jelly
1 tablespoon finely chopped fresh chives
2 tablespoons horseradish
1 tablespoon champagne vinegar
1/2 teaspoon kosher salt, divided
4 (6-ounce) salmon fillets (about 1 inch thick), skinned
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil

Preheat oven to 350°.
Combine apple jelly, chives, horseradish, vinegar, and 1/4 teaspoon salt, stirring well with a whisk.
Sprinkle salmon with 1/4 teaspoon salt and pepper. Heat oil in a large nonstick skillet over medium heat. Add salmon, and cook 3 minutes. Turn salmon over; brush with half of apple mixture. Wrap handle of skillet with foil; bake at 350° for 5 minutes or until fish flakes easily when tested with a fork. Brush with remaining apple mixture.