Nadia Sawalha shares her best low-calorie recipes

Nadia Swahala
Closer Staff By Closer Staff Closer Editor

TV star Nadia Sawalha, 46, recently lost 3 1/2 st. In her new column, in Closer Magzine, she reveals all about her week and how she plans to keep her new size 10 figure. Here are some of Nadia's favourite, low-calorie recipes for you to enjoy:

Creamy mushrooms on toast

Nadia's creamy mushrooms
Nadia's creamy mushrooms

Serves 2

1tbsp olive oil
1 garlic clove
1tsp chopped red chilli (optional)
500g of your favourite mushrooms
2tbsp reduced fat crème fraiche
2tbsp chopped parsley or coriander
4 slices wholemeal toast

Step 1  Warm the oil in a heavy-based pan. Add the garlic and chopped chilli, and fry for 30 secs.

Step 2 Add the mushrooms and cook until softened.

Step 3 Stir in the crème fraiche and parsley or coriander. Allow to bubble for 30 seconds, stirring the whole time.

Step 4 Toast the bread. Pour the mushrooms over the toast and serve immediately for a tasty light supper.

Chicken in a lemon & parsley sauce

Nadia's chicken in a lemon and parsley sauce
Nadia's chicken in a lemon and parsley sauce

Serves 1

1 x 150g chicken breast, no skin
Salt and pepper
2tsp olive oil
1 small garlic clove, chopped
100ml chicken stock (use concentrate if possible)
Zest and juice of 1/2 small lemon
2tbsp chopped parsley or coriander
6 green olives, chopped

Step 1 Using a rolling pin, flatten out the chicken, then season (don’t use too much salt as the olives are salty).

Step 2 Heat oil in a non-stick frying pan. Sear chicken on each side.

Step 3 Add in garlic and fry until softened but not brown. Add stock, lemon juice and zest and cook until sauce is reduced and chicken cooked.

Step 4 Sprinkle in parsley or coriander along with the olives. Serve with 3tbsp cooked brown rice and steamed veg.

Pork and apricot casserole

Nadia's pork and apricot casserole
Nadia's pork and apricot casserole

Serves 4

1tbsp oil
4 sticks celery, chopped
1 onion, chopped
500g lean pork, cut into cubes
16 dried apricots
3 large sage leaves, or 1tsp dried sage
300ml dry cider
Salt and pepper to season
2tsp cornflour
2tbsp low-fat cream

Step 1  Preheat oven to gas mark 5/ 190°C. Heat oil in a flameproof casserole dish and fry the celery and onion till soft.

Step 2 Add the pork and stir till seared. Add the apricots, herbs and cider.

Step 3 Season, cover with lid and cook in oven for 45-50 mins or until meat is soft.

Step 4 Place dish on the stove over a medium heat, mix the cornflour in a cup with 1tbsp of water and stir into the casserole. Bring to the boil for a minute. Step 5 Reduce heat, stir in cream. Serve with rice or boiled potatoes and veg.