Type what you have

Ingredients

• ✓ neufchatel cheese
• cooking spray
• jalapeno pepper
• bacon
• onion
• jalapeno pepper
• all-purpose flour
• milk
• chicken broth
• salt
• black pepper
• pepper jack cheese
• cheddar cheese
• farfalle pasta
• rotisserie chicken

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with cooking spray.
2. 2 Slice 1 jalapeño lengthwise into slivers; slice remaining jalapeño into rounds. Set aside.
3. 3 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble and set aside.
4. 4 Heat bacon grease in the same skillet over medium-high heat. Sauté onion and 1/2 cup chopped jalapeño in hot grease until onion is soft and translucent, 5 to 6 minutes. Add flour and cook for 2 minutes. Stir in milk and chicken broth until well combined. Stir in Neufchâtel cheese until completely melted. Season with salt and pepper. Turn off heat and stir in 1/2 cup pepper Jack cheese and 1/2 cup Cheddar cheese until melted. Add cooked pasta, chicken, and 1/2 of the bacon.
5. 5 Pour 1/2 of the pasta mixture into the prepared dish and top with jalapeño slivers. Cover with remaining pasta mixture and top with remaining pepper Jack and Cheddar cheese. Cover the dish with aluminum foil.
6. 6 Bake in the preheated oven for 30 minutes. Remove aluminum foil and add jalapeño slices and remaining bacon on top. Bake uncovered for 10 minutes more.

By Yoly

Ingredients

• ✓ neufchatel cheese
• prosciutto
• asparagus

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Spread prosciutto slices with Neufchatel cheese. Wrap slices around 2 or 3 asparagus spears. Arrange wrapped spears in a single layer on a medium baking sheet.
3. 3 Bake 15 minutes in the preheated oven, until asparagus is tender.

By Trish

Ingredients

• ✓ neufchatel cheese
• sweet potato
• salt

Instructions

1. 1 Place potatoes into a large pot and cover with cold water; bring to a boil. Reduce heat to medium-low and simmer potatoes until tender, about 20 minutes; drain and transfer potatoes to a large bowl.
2. 2 Beat potatoes with an electric mixer until smooth. Add Neufchatel cheese; beat until smooth. Season with sea salt.

By harmonyb

Ingredients

• ✓ neufchatel cheese
• oaxaca cheese
• heavy cream
• green chile
• jalapeno pepper
• jalapeno pepper juice

Instructions

1. 1 Select Slow Cooker setting on a multi-functional pressure cooker (such as Instant Pot); set temperature to High. Add Oaxaca cheese, heavy cream, and Neufchatel cheese. Stir until melted, 3 to 5 minutes. Reduce temperature to Low. Let queso cook for 5 to 7 minutes more. Pour in green chiles, jalapenos peppers, and pickling juice. Mix well.

By thedailygourmet

Ingredients

• ✓ neufchatel cheese
• fettuccine pasta
• milk
• margarine
• garlic powder
• garlic
• onion salt
• parmesan cheese

Instructions

1. 1 In a large pot of boiling salted water cook fettuccini until al dente. Drain.
2. 2 Combine milk, cubed Neufchatel cheese, butter or margarine, garlic powder, onion powder, minced garlic, and salt. Stir until smooth. Stir in grated Parmesan cheese and cook 2 to 3 minutes, or until blended.
3. 3 Toss pasta with Alfredo sauce and serve warm.

By Linda Lou

Ingredients

• ✓ neufchatel cheese
• empanada pastry
• chicken
• salsa
• salt
• heavy cream

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine chicken, Neufchatel cheese, and salsa in a saucepan over medium heat until cheese melts, 3 to 5 minutes; season with salt and stir until well combined.
3. 3 Drop 1 tablespoon chicken filling onto each empanada disc; fold dough over filling to enclose. Wet fingers with water; run along dough edges to help seal. Press edges together using the tines of a fork. Place empanadas on the prepared baking sheet; brush with heavy cream.
4. 4 Bake in the preheated oven until golden brown, 20 to 25 minutes.

By Yoly

Ingredients

• ✓ neufchatel cheese
• fettuccine
• cooking spray
• chicken breast
• chicken broth
• flour
• parmesan cheese
• garlic powder
• pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
2. 2 Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook, stirring occasionally, until chicken is done, 5 to 7 minutes. Remove from the skillet.
3. 3 Mix broth and flour into the same skillet. Stir in Neufchâtel cheese, 2 tablespoons Parmesan, garlic powder, and pepper; cook, whisking constantly, until mixture boils and thickens, about 2 minutes. Stir in chicken.
4. 4 Place cooked fettuccine in a large serving bowl. Add chicken mixture; toss to coat. Sprinkle with remaining 1 tablespoon Parmesan.

By Philadelphia

Ingredients

• ✓ neufchatel cheese
• rigatoni pasta
• chicken breast
• ranch salad dressing mix
• salt
• black pepper
• garlic powder
• sour cream
• buffalo wing sauce
• cheddar cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and set aside.
2. 2 Season chicken with ranch dressing mix, salt, pepper, and garlic powder. Set aside.
3. 3 Meanwhile, combine Neufchatel cheese, sour cream, and Buffalo wing sauce in a large saucepan over low heat. Cook, stirring constantly, until well combined, about 3 minutes. Add Cheddar cheese and stir well until melted.
4. 4 Add pasta and chicken and continue cooking until well incorporated and heated through.

By Yoly

Ingredients

• ✓ neufchatel cheese
• penne pasta
• sun-dried tomato vinaigrette dressing
• chicken breast
• chicken broth
• garlic powder
• black pepper
• tomato
• parmesan cheese
• basil

Instructions

1. 1 Cook pasta as directed on package. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cover. Cook 5 to 6 min. on each side or until done (165 degrees F). Remove chicken from skillet; cover to keep warm. Carefully wipe out skillet with paper towel.
2. 2 Add remaining dressing, broth and seasonings to skillet; cook 3 to 4 min. or until heated through. Add Neufchatel; cook and stir 2 to 3 min. or until Neufchatel is melted. Stir in tomatoes; cook 3 min.
3. 3 Drain pasta. Add to ingredients in skillet with Parmesan and basil; mix well. Serve topped with chicken.

By Philadelphia

Ingredients

• ✓ neufchatel cheese
• cooking spray
• multi-grain penne pasta
• spinach leaf
• chicken breast
• basil
• tomato
• spaghetti sauce
• milk
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish with cooking spray.
2. 2 Bring a large pot of unsalted water to a boil. Add penne. Cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes; add spinach to boiling water for the last minute. Drain and set aside.
3. 3 Grease a large nonstick skillet with cooking spray and place over medium-high heat. Cook and stir chicken and basil in the hot skillet for 3 minutes. Stir in tomatoes and spaghetti sauce; bring to a boil. Simmer on low heat until chicken is cooked through, stirring occasionally, about 3 minutes. Stir in Neufchâtel cheese until melted.
4. 4 Add penne-spinach mixture and 1/2 cup mozzarella cheese to the skillet; stir until well combined. Pour into the prepared casserole dish.
5. 5 Bake in the preheated oven until heated through, about 20 minutes. Top with remaining 1/2 cup mozzarella cheese and Parmesan. Continue baking until mozzarella is melted, about 3 minutes.

By Philadelphia

Ingredients

• ✓ neufchatel cheese
• vegetable oil
• onion
• chicken
• green chile
• chicken broth
• chicken taco seasoning mix
• salt
• black pepper
• flour tortilla
• mexican cheese blend
• avocado oil cooking spray

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
2. 2 Heat oil in a medium skillet. Add onion and cook until soft and translucent, 4 to 6 minutes. Add chicken, Neufchâtel cheese, green chiles, chicken broth, taco seasoning, salt, and pepper. Cook and stir until mixture is well combined and Neufchâtel has been evenly incorporated.
3. 3 Heat tortillas in a large skillet or directly on the grates of a gas stove until soft and pliable. Place 1/3 cup chicken mixture down the center of each tortilla and top with a heaping tablespoon of Mexican cheese. Fold the top and bottom of tortillas over the filling, then roll each into a burrito shape. Mist with cooking spray and place in the basket of an air fryer.
4. 4 Air-fry for 4 to 6 minutes. Flip each chimichanga over, mist with cooking spray, and air-fry until lightly browned, 2 to 4 minutes more.

By Yoly

Ingredients

• ✓ neufchatel cheese
• carrot
• parsley
• onion
• garlic
• lemon zest
• salt
• black pepper
• chicken breast
• butter
• cream of chicken soup
• pea

Instructions

1. 1 Combine carrot, parsley, onion, garlic, lemon zest, salt, and ground pepper in a small blender or food processor. Process until finely chopped and transfer to slow cooker. Add chicken and butter and stir to combine. Cook on Low for 5 to 6 hours.
2. 2 Stir in Neufchâtel cheese, chicken soup, and peas. Cook on High until heated through, about 30 minutes.

By MakeItHealthy

Ingredients

• ✓ neufchatel cheese
• olive oil
• onion
• mushroom
• garlic
• salt
• pork sausage
• bacon
• sour cream
• garlic and herb seasoning
• salt
• black pepper
• green bell pepper
• alfredo sauce
• cheddar cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 baking dish.
2. 2 Heat olive oil in a large skillet over medium heat; cook and stir onion, mushrooms, garlic, and salt until onion is slightly translucent and softened, 7 to 10 minutes.
3. 3 Cook and stir sausage in a separate skillet over medium heat, breaking into crumbles, until browned, about 10 minutes. Add bacon, Neufchatel cheese, and sour cream; stir to combine. Add mushroom mixture to sausage mixture, reserving about 1/4 cup mushroom mixture. Season with garlic and herb seasoning, salt, and black pepper.
4. 4 Warm Alfredo sauce with the reserved mushroom mixture in a pan over medium-low heat, 3 to 5 minutes.
5. 5 Stuff each bell pepper with sausage-mushroom mixture; place in the prepared baking dish. Top each bell pepper with Cheddar cheese; pour warmed Alfredo sauce over and around the bell peppers. Cover baking dish with aluminum foil.
6. 6 Bake in the preheated oven until bell peppers are beginning to soften, about 30 minutes. Remove aluminum foil and bake until cheese is melted, 10 to 20 more minutes.

By RAPTORSHARK

Ingredients

• ✓ neufchatel cheese
• cooking spray
• onion
• bell pepper
• salt
• chicken broth
• tomato
• green chile
• cream of mushroom soup
• green chile
• oil
• taco seasoning
• cumin
• black pepper
• chicken breast

Instructions

1. 1 Spray a slow cooker with cooking spray. Add onions, bell pepper, and 1 teaspoon salt. Stir in chicken broth, diced tomatoes, condensed soup, and chiles.
2. 2 Combine oil, taco seasoning, 1 teaspoon salt, cumin, and black pepper in a bowl. Add chicken and toss to coat on all sides. Transfer to the slow cooker.
3. 3 Cook on Low until chicken is no longer pink in the center and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the slow cooker and shred.
4. 4 Add Neufchatel cheese to the slow cooker and stir until melted. Return chicken to the slow cooker and cook until warmed through, 20 to 30 minutes more.
5. 5 Serve hot and enjoy!

By Yoly

Ingredients

• ✓ neufchatel cheese
• butter
• mushroom
• onion
• spinach
• salt
• black pepper
• tomato
• lime
• cilantro
• sour cream
• cumin
• corn tortilla
• monterey jack cheese
• salsa

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Heat a skillet over high heat. Add butter, mushrooms, and onion and cook until onions are translucent, 7 to 10 minutes. Add spinach and toss until wilted, about 3 minutes more. Season with salt and pepper. Remove from heat and set aside.
3. 3 Heat a small saucepan over medium heat. Add diced tomatoes, neufchatel cheese, 8 ounces sour cream, and cumin. Stir until thoroughly mixed, about 1 minute, and remove from heat.
4. 4 Place tortillas between 2 paper towels and heat in a microwave oven until warm, 30 seconds to 1 minute.
5. 5 Scoop about 2 tablespoons spinach mixture, 1 tablespoon cream mixture, and 1 to 2 tablespoons shredded Monterey Jack cheese into a tortilla. Roll up and place seam-side down in the prepared baking dish. Repeat with remaining tortillas. Spread any remaining cream mixture on top of enchiladas. Sprinkle any remaining Monterey Jack cheese on top. Cover.
6. 6 Bake in the preheated oven until heated through, about 20 minutes.
7. 7 Garnish individual servings with remaining sour cream and salsa.

By Randy Tolleson

Ingredients

• ✓ neufchatel cheese
• mozzarella cheese
• artichoke heart
• carrot
• egg yolk
• mozzarella cheese
• red pepper flake
• garlic salt
• milk
• heavy cream
• butter
• lasagna noodle
• italian seasoning
• egg
• parmesan romano cheese
• mozzarella cheese
• ricotta cheese
• water
• baby spinach
• black pepper
• salt
• olive oil
• garlic

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Slice off the top portion of the garlic head to expose each clove. Place garlic head on a baking sheet. Drizzle olive oil over garlic and season with salt and pepper.
3. 3 Roast garlic in the preheated oven until tender and fragrant, about 40 minutes. Cool garlic until easily handled. Remove garlic cloves from the peels.
4. 4 Place spinach in a bowl. Pour enough hot water over spinach to cover; set aside until wilted. Drain and squeeze liquid from spinach.
5. 5 Mix ricotta cheese, 1 cup mozzarella cheese, Parmesan-Romano cheese blend, egg, and Italian seasoning together in a bowl.
6. 6 Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
7. 7 Heat butter in a saucepan over medium heat until melted. Stir cream and milk into melted butter until thickened, about 5 minutes. Stir Neufchatel cheese into cream mixture until melted, 2 to 3 minutes. Add roasted garlic cloves, garlic salt, red pepper flakes, salt, and pepper; stir well. Stir 1/2 cup mozzarella cheese into cream mixture; cook until cheese sauce is smooth, 2 to 3 minutes. Stir egg yolks into cheese sauce until fully incorporated. Remove saucepan from heat.
8. 8 Arrange 4 lasagna noodles in the bottom of the prepared baking dish. Layer 1/2 of the carrots, 1/2 of the artichoke hearts, 1/2 of the ricotta mixture, 1/2 of the spinach, 1/2 of the alfredo sauce, 4 lasagna noodles, respectively, over the lasagna noodles. Repeat layering with remaining ingredients, ending with a layer of lasagna noodles topped with 2 cups mozzarella cheese. Cover dish loosely with aluminum foil.
9. 9 Bake in the preheated oven for 45 minutes. Remove foil and continue baking until cheese is bubbling and lightly browned, about 15 minutes more. Remove lasagna from oven and let rest for 5 minutes before slicing.

By Carrie Barrett

Ingredients

• ✓ neufchatel cheese
• milk
• parmesan cheese
• garlic salt
• bread

Instructions

1. 1 Stir Neufchatel cream cheese in milk in a saucepan over medium-low heat until melted, 2 to 3 minutes. Add Parmesan cheese and garlic salt. Cook and stir until the Parmesan melts, 2 to 3 minutes more. Serve with bread cubes.

By magicallydelicious

Ingredients

• ✓ neufchatel cheese
• pork sausage
• jalapeno pepper
• parmesan cheese

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. 2 Place a skillet over medium-high heat; add sausage and cook until brown; drain and return pan to heat. Stir the cream cheese into the sausage and cook until completely melted; remove from heat.
3. 3 Spoon equal portions of the sausage mixture into the jalapeno halves and arrange onto the prepared baking sheet; sprinkle the Parmesan cheese over the stuffed peppers.
4. 4 Bake in the preheated oven until the peppers are soft and the tops are lightly browned, about 30 minutes.

By Mrs Toast

Ingredients

• ✓ neufchatel cheese
• pineapple
• banana
• coconut
• whole-grain bread

Instructions

1. 1 In a small bowl, mix together softened Neufchatel cheese and pineapple.
2. 2 Spread cheese mixture on one slice of bread, top with slices of banana and a sprinkling of coconut, and top with another slice of bread to make a sandwich. Repeat with remaining ingredients.

By Maude

Ingredients

• ✓ neufchatel cheese
• lemon zest
• honey
• kiwi
• whole wheat bread

Instructions

1. 1 In a small bowl, mix together Neufchatel cheese, lemon zest, and honey. Refrigerate for 1 day to allow the flavors to develop.
2. 2 Spread about 2 tablespoons of the sweetened Neufchatel cheese over one side of a slice of bread. Top with about 2 tablespoons of chopped kiwi fruit, and another slice of bread. Repeat with remaining ingredients to make 8 sandwiches in all.

By Sydny

Ingredients

• ✓ neufchatel cheese
• butter
• strawberry
• natural sweetener

Instructions

1. 1 Place strawberries in a blender and blend until pureed. Measure out 3 tablespoons strawberry puree and set aside. Save the rest, if any, for another use.
2. 2 Combine butter, Neufchatel cheese, and sweetener in a blender and blend until smooth. Add strawberry puree and blend until fully incorporated.

By Yoly

Ingredients

• ✓ neufchatel cheese
• sour cream
• white sugar
• raspberry extract
• raspberry

Instructions

1. 1 In a medium bowl, place the sour cream, Neufchatel cheese, white sugar and raspberry extract. With an electric mixer, blend until smooth. Chill in the refrigerator approximately 30 minutes. Garnish with fresh raspberries to serve.

By HEATHERFEATHER

Ingredients

• ✓ neufchatel cheese
• strawberry
• cottage cheese
• stevia powder
• vanilla extract

Instructions

1. 1 Combine strawberries, cottage cheese, Neufchatel cheese, stevia, and vanilla in the bowl of a food processor; process until smooth.
2. 2 Pour into 4 ice pop molds and freeze until solid, at least 4 hours or overnight.

By Yoly

Ingredients

• ✓ neufchatel cheese
• milk chocolate powdered drink mix
• peanut butter
• agave nectar
• pecan

Instructions

1. 1 Place chocolate drink mix, peanut butter, and Neufchatel cheese in a mini food processor. Pulse until well combined.
2. 2 Roll mixture into eight 1-inch balls. Dip each ball in agave, then in chopped pecans. Serve immediately or refrigerate in an airtight container.

By Yoly

Ingredients

• ✓ neufchatel cheese
• white sugar
• all-purpose flour
• egg
• greek yogurt
• lemon
• lime
• graham cracker crust

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat Neufchatel cheese and sugar in a large bowl with an electric mixer until smooth. Beat in flour. Mix on medium speed until combined. Add eggs and mix well. Add Greek yogurt and beat on medium speed; add lemon and lime juices and mix well until combined. Pour into the graham cracker crust.
3. 3 Bake in the preheated oven until filling is set, 50 to 60 minutes. Allow to cool completely, about 30 minutes. Refrigerate before serving, at least 2 hours.

By Karla

Ingredients

• ✓ neufchatel cheese
• puff pastry shell
• milk
• vanilla pudding
• apple
• caramel ice cream topping

Instructions

1. 1 Heat oven to 425 degrees F.
2. 2 Bake pastry shells as directed on package; cool.
3. 3 Meanwhile, beat Neufchatel and 1/4 cup milk with mixer until blended. Add dry pudding mix and remaining milk; beat 2 min. Refrigerate until ready to use.
4. 4 Remove top and doughy center from each pastry shell; discard removed pastry. Fill shells with pudding mixture; top with apples and caramel topping. Serve with pastry tops.

By JELL-O

Ingredients

• ✓ neufchatel cheese
• peanut butter
• chocolate protein powder
• black garlic
• sanding sugar

Instructions

1. 1 Combine peanut butter, protein powder, black garlic, and Neufchatel cheese in a mini food processor. Pulse until well combined.
2. 2 Roll mixture into sixteen 1-inch balls. Roll in sanding sugar. Serve immediately or store in an airtight container in the refrigerator.

By Yoly

Ingredients

• ✓ neufchatel cheese
• cooking spray
• crescent roll
• brown sugar
• cinnamon
• egg
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a 2-quart baking dish with cooking spray.
2. 2 Pull crescent roll dough out of the can; slice dough into 1/2-inch pieces. Arrange over the bottom of the baking dish. Sprinkle brown sugar and cinnamon on top. Drop teaspoonfuls of the Neufchatel cheese on top.
3. 3 Whisk eggs and milk together in a small bowl. Pour into the baking dish.
4. 4 Bake in the preheated oven until the center is set, 40 to 50 minutes.

By Carolyn Olson

Ingredients

• ✓ neufchatel cheese
• sugar
• lime gelatin
• lime zest
• lime juice
• whipped topping
• mint
• pretzel
• butter
• margarine

Instructions

1. 1 Line 9-inch round pan with plastic wrap, with ends extending over side of pan. Beat Neufchatel cheese and 1/4 cup sugar with mixer until blended. Add dry gelatin mix, zest and juice; mix well.
2. 2 Whisk in COOL WHIP and mint; pour into prepared pan. Mix pretzel crumbs, remaining sugar and butter; sprinkle over pudding mixture. Cover dessert with ends of plastic wrap; use to gently press crumb mixture into filling.
3. 3 Freeze 3 hours or until firm. Invert dessert onto serving plate; remove pan and plastic wrap. Let dessert stand at room temperature 15 min. to soften slightly before cutting to serve.

By Cool Whip

Ingredients

• ✓ neufchatel cheese
• pizza crust
• baking soda
• salt
• chocolate-hazelnut spread
• milk
• mustard
• honey

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Unroll pizza crust and cut into 2-inch squares. Roll each square into a ball and place on a cookie sheet.
3. 3 Bring 3 quarts of water to a boil. Stir in baking soda until dissolved. Add pizza balls to the boiling water in batches. Cook until puffed up and floating, 1 to 2 minutes. Transfer to a cookie sheet lined with parchment paper. Sprinkle salt on top.
4. 4 Bake in the preheated oven until golden brown, 10 to 12 minutes.
5. 5 Mix Neufchatel cheese, chocolate-hazelnut spread, and milk together to make chocolate dipping sauce. Add more milk for a thinner dip. Mix mustard and honey together in a separate bowl. Serve warm pretzel bites with dipping sauces.

By tcasa