Bootsie1947 Posted August 8, 2018 Share Posted August 8, 2018 I am cooking for a party; my recipe is below. I need to substitute toe cream cheese and sour cream to be dairy free; I can use coconut milk but how do I handle proportions and canned soup. This is my favorite company meal, but don't know how to exchange out stuff. Can anyone help me? Elizabeth 1(3 ounce) package dried beef, in slices 8 -10 whole boneless skinless chicken breasts 8 -10 slices bacon 2(3 ounce) packages cream cheese 1 cup sour cream 2 cans cream of mushroom soup Link to comment Share on other sites More sharing options...
laura_juggles Posted August 8, 2018 Share Posted August 8, 2018 I wouldn't try to change this recipe. It's not going to come out the same and then you'll be disappointed. Make some chili in a crockpot or something that's *already* Whole30 compliant (I'm a fan of Mel Joulwan's chocolate chili). Link to comment Share on other sites More sharing options...
Bootsie1947 Posted August 9, 2018 Author Share Posted August 9, 2018 Thanks Laura. I found dairy free yogurt in health store and will make me a compline chicken dish and see how that goes. I’ll mske regular one for company. I live in Florida and chilling is what I save for winter. Plus I have not introduced beans yet. Got to do the 14 day reintroduce and haven’t yet. Love this program . Link to comment Share on other sites More sharing options...
laura_juggles Posted August 10, 2018 Share Posted August 10, 2018 The recipe I mentioned is Whole30 compliant. Chili does not need to have beans. I'm still going to recommend that you broaden your horizons a little bit and make something else. Messing around with a "favorite" recipe typically never goes well. Link to comment Share on other sites More sharing options...
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