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Fat Loss Cookbook

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Metabolic Cooking

vào tháng 3 26, 2021

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I'm Show You How To Create

Quick & Easy Fat Burning

Recipes That Will Taste Just

Like Your Favorite Meals

And They Will Look Like This!

You Are Not Failing Your Diet, Your Diet
Is Failing YOU - Keep Reading To Find Out
Why 99% Of Mainstream Cookbooks
Set You Up For Failure

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JUICY PORK & CHIVE PAN-FRIED DUMPLINGS

These dumplings are formed into little “purses” and are filled with a simple yet flavorful filling of ground pork, chives, cabbage and ginger. They are like an “almost but not quite” version of Chinese sheng jian bao - extremely juicy, but not to the level of the pan-fried soup dumplings. The dumplings in this recipe have a slightly thicker skin than most other pan-fried ones and store-bought dumpling wrappers like sheng jian bao but again are not traditional, just a simply filled dumpling I have been making recently and topping with some of my favorite things. I choose to serve them topped with spicy crunchy chili oil, sesame oil, chives and sesame seeds with soy sauce for dipping. If you aren’t eating the dumplings right away, be sure to freeze them so they don’t stick to the plate. They take just about the same amount of time to cook from frozen as from fresh. You can take them directly from the freezer and proceed with the cooking directions. TIPS FOR FOLDING DUMPLINGS: ...

Lemon and Dill Butter Garlic Chicken and Asparagus

There is just something magical about the butter garlic flavour combination and this lemon and dill butter garlic chicken with asparagus is a quick and easy, light and tasty take on it! Normally butter-garlic chicken is seared in butter in a pan until golden brown before adding plenty of garlic, and this chicken is finished off with a hit of lemon juice and some chopped dill which adds a fresh brightness to the dish making it perfect summer fare! One-pan meals are always convenient and for this one it’s easy to pan sear a veggie, like asparagus or green beans in the pan before adding the chicken or adding broccoli, peas, etc. after the chicken is cooked to simmer in the sauce until tender. Speaking of the sauce, I like to have a lot of sauce so I tend to add chicken broth to the garlic-butter sauce so that there is extra to spread over a veggie or for tossing with pasta or serving over steamed rice or quinoa. All said and done, this pan seared chicken in lemon and dill butter gar...

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