Nadia Sawalha shares her best low-calorie recipes

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

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

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

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.