Creamy Spinach Artichoke Meatball Pasta

14-16 oz. of shell pasta
1 Tbsp. of olive oil
1 medium yellow onion, chopped
3 cloves of garlic, minced
8 oz. of neufchatel cream cheese(1/3 less fat cream cheese), softened
1 cup of sour cream
3/4 cup of shredded Parmesan cheese
1 Tbsp. of lemon juice and lemon zest
10 oz. of frozen spinach, thawed with excess water squeezed off or about 2 1/2 cup of fresh microwaved for about 45sec with 3 Tbsp. of water, chopped
1 14oz. can of artichoke hearts, drained, rinsed and chopped
18-20 Turkey Italian Meatballs, roughly chopped
1 1/2 cups of Mozarella cheese
1/4 cup of pasta water
Salt and Pepper to taste

Heat oven to 425 degrees F.
Prepare pasta according to package instructions. Save 1/4 cup of the pasta water BEFORE you drain it.  Heat oil in the pan on medium-low.  Add onions and cook until translucent.  Add garlic and cook for another minute.  In a large bowl mix cream cheese, sour cream, Parmesan, lemon juice and zest.  Once onions and garlic are finished, add those to the cream mix.  Then add the pasta and mix.  Then add spinach, artichoke hearts, pasta water and meatballs.  Mix until everything is fully combined.  Pour into a 9x13 dish.  Salt and pepper to taste.  Sprinkle mozzarella over the top.  Place in the oven(uncovered) and bake for 10-15 minutes or until golden brown on the top.

Cream Cheese Beef Enchiladas

2 1/2 lbs. of shredded beef or 3 14oz. cans of beef(shredded)
2 14oz. cans of Stokes Green Chile Sauce: Pork Ranchero(make sure this is a brown sauce as this goes better with beef than the green)
1 14oz. can of diced tomatoes, drained
1 1/2 packages(12 oz.) of Neufchatel cream cheese(1/3 less fat cream cheese)fat free would also work for this
1 Tbsp. of chili powder
3 tsp. of cumin
3 tsp. of onion powder
3 tsp. of garlic powder
1 1/2 - 2 cups of Mexican cheese
12 lg. (burrito size) flour tortillas

Heat oven to 375 degrees F.
In a large skillet heat, on medium heat, 1/2 can of the Stokes sauce, all the beef, cream cheese, tomatoes, chili powder, cumin, onion powder, and garlic powder.  Stir and simmer for about 7-8 minutes.  Warm the tortillas in a microwave in the bag for about 1-2 minutes. Pour the other half of the Stokes sauce into a 9x13 cake pan and spread it evenly on the bottom. Take 1 tortilla at time and spread the meat mixture over the tortilla(about 1/3 cup), then roll the tortilla and place it in the pan.  Repeat until there are about 12 total(squish them together to fit them all, they will fit!).  Take the other can of Stokes sauce and pour it all over the top of the rolled tortillas.  Spread the sauce, if needed, so that it is evenly dispersed.  Top with cheese.  Cover with foil and bake for 25 minutes covered, then remove foil and bake for another 5-10 minutes.

Cream Cheese Chicken Enchiladas

12 oz. of Cream cheese 

1 lb. of cooked chicken, shredded(or just used canned)

10-12 large flour tortillas

1 packet of taco seasoning
1 can of black beans

2 cans of green chili enchilada sauce

1 can of black olives, chopped

1 cup of mexican-style cheese

(Sometimes I like to add 1 can, drained and rinsed, black beans, 1 can diced tomatoes, drained, to the mixture to make it go farther.  Plus it also tastes great.)

Heat oven to 350 degrees F.

In a 13x9 pan pour half a can of enchilada sauce on the bottom, spread with a spoon.

In a non-stick skillet heat up chicken with cream cheese and taco seasoning (optional) in the pan until heated through. Then mix in the other half of the can of enchilada sauce and chilies and beans into the mixture.

Heat the tortillas in a ziplock bag in the microwave for 1 min.

Spread some of the chicken mixture evenly on to a tortilla then add a little cheese to the filling while you are making them. Roll it and place it in the pan. Repeat this until the pan is full. Cover evenly with the other can of enchilada sauce. Cover with your shredded cheese and olives. Cover it with foil and bake in the oven for 20-25 min.

Creamy Rice, Chicken & Spinach Skillet

1/2 cup Roasted Red Pepper Italian with Parmesan Dressing, divided
1 lb. boneless skinless chicken breasts, cut into wide strips
1-1/2 cups fat-free reduced-sodium chicken broth
2 cups instant brown rice, uncooked
8-oz. pkg.Neufchâtel cheese, cubed
1 pkg. (8 oz.) baby spinach leaves
1 large tomato, chopped
2 Tbsp. Grated Parmesan Cheese

HEAT 1/4 cup of the dressing in a large deep skillet on medium-high heat. Add chicken; cook 3 min. Add broth; bring to boil. Stir in rice; return to boil. Cover. Reduce heat to medium; simmer 5 min.
ADD cream cheese; cook 2 to 3 min. or until melted, stirring frequently. Add another 1/4 cup of the dressing and mix it in. Add spinach. (Pan will be full.) Cook, covered, 1 min. or until spinach is wilted. Stir gently to mix in spinach.
REMOVE pan from heat. Let stand, covered, 5 min. Stir in tomatoes; sprinkle with Parmesan cheese.

Cream Cheese Pumpkin Bread

1 cup canned pumpkin
1 cup plus 3 Tbsp. granulated sugar, divided
3/4 cup packed brown sugar
4 eggs, divided
1/2 cup milk
1/4 cup oil
2 cups flour
2-1/2 tsp. Baking Powder
2 tsp. pumpkin pie spice
1/2 tsp. salt
1 1/2 pkg. (12 oz.) Neufchâtel cream cheese, softened
Make It!
HEAT oven to 325ºF.
Mix pumpkin, 1 cup granulated sugar, brown sugar, 3 eggs, milk and oil in large bowl. Add flour, baking powder, spice and salt; stir just until moistened. Beat cream cheese, remaining granulated sugar and remaining egg with whisk until well blended.
Spoon half of pumpkin batter into greased 9x5-inch nonstick loaf pan; cover with layers of cream cheese mixture and remaining pumpkin batter.
BAKE 1 hour 15 min. or until toothpick inserted in center comes out clean. Loosen bread from sides of pan; cool in pan 10 min. Remove bread from pan to wire rack; cool completely.

Cookies 'n' Cream Cheesecake

1 pkg. (1 lb. 2 oz.) Oreo Cookies, divided
1/4 cup (1/2 stick) butter or margarine, melted
4 pkg. (8 oz. each) Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup Sour Cream
4 eggs

HEAT oven to 325ºF.
LINE 13x9-inch pan with foil, with ends of foil extending over sides(I didn't do that when this picture was taken, I don't know why). Process 30 cookies in food processor until finely ground. Add butter; mix well. Press onto bottom of pan.
BEAT cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating just until blended after each. Chop remaining cookies; stir 1-1/2 cups into batter. Pour over crust; top with remaining chopped cookies.
BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

Cheesecake Brownies

1 box of Duncan Hines(because it's the best kind) brownie mix (for 13x9 size)
1 8 oz. package of neufchâtel cheese(softened)
1 egg
1/2 c. sugar
1/4 c. flour

Preheat oven to 350 degrees. Mix brownie mix according to the directions on the box. Pour into a 13x9 baking pan sprayed with cooking spray.

Mix neufchâtel cheese, egg, sugar, and flour until well blended. Spoon over brownie batter. Cut through batter with knife several times for marble effect.

Bake 30-35 minutes or until toothpick comes out with just crumbs. Cool on wire rack.