Past Jenmi Jenmi Recipes That Freeze Well

Posted by Jennifer & Jennifer on February 1, 2013

Here are some our recipes posted in the past that also freeze well.


White Bean and Mushroom Soup (recipe here)


 Soy Chorizo Chili (recipe here)


Italian Stew (recipe here)


The Best Minestrone Soup I Have Ever Had!  (recipe here)

 Creamy Baked Mushroom Pasta (recipe here)


Chicken Chile Verde  (recipe here)


Broccoli Soup (recipe here)


My Chicken Soup (recipe here)


 Old-fashioned Meat Marinara (recipe here)

 Thank you for stopping by!

♥ ♥

Viva La Chicken

Posted by Jennifer (the student) on February 1, 2013


This is a dish my mom used to make and I almost forgot about until I found the recipe a few years as I was looking through her recipe box. Every time I make it my husband loves it and it is so simple. I have tried to make it a little healthier by using Pacific Organic Condensed Soups. Usually I divide this into to baking dishes and I freeze one and used the other for dinner that night.


  • 8 skinless, boneless chicken breast, cooked and shredded
  • 1 dozen corn tortillas, cut into stripes
  • 1-12oz box Pacific cream of chicken soup
  • 1-12oz box Pacific cream of mushroom soup
  • 1 cup milk (any kind you like)
  • 1 onion, diced
  • 7 oz salsa verde
  • 1 pound cheddar cheese, grated


  1. In a large mixing bowl, combine soups, milk, salsa and onion and blend.
  2. In a baking dish, layer tortillas, chicken, liquid mixture and cheese and repeat layering one more time.
  3. Let stand in the refrigerator for the 24 hrs or freeze.
  4. Bake at 300 degrees for 1 ½ to 2 hours.
  5. Let set for 10 minutes before serving.
  6. Serve and enjoy!

* We usually serve it with a few avocado slices.

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Vegetarian Lasagna

Posted by Judy (a friend of the blog) on February 1, 2013



  • 2 eggplant, 1/4 inch slices
  • 4 zucchini, 1/4 inch slices lengthwise
  • 1 medium onion, medium mince
  • 4 carrots, small mince
  • 2 bell pepper, medium mince
  • 1 large bag of kale, steamed
  • 1/2 head of garlic, roasted
  • Fresh basil, sliced thinly
  • 2 tsp. dried oregano
  • 2 tsp. dried basil
  • Salt
  • Pepper
  • Nutmeg to grate on zucchini
  • 1 jar of spaghetti sauce, your choice, or homemade
  • 1 box no cook lasagna noodles
  • 2 T butter
  • 2 T flour
  • 1 cup milk
  • 1 1/2 cups shredded Parmesan
  • 8 oz grated smoked cheddar cheese


Place eggplant slices on paper towel and salt. Let set, turn over, salt again and then pat dry. Season eggplant and zucchini with salt, pepper and nutmeg. Bake on cookie sheets in single layer for 10 minutes a side. Set aside. Sauté carrot, onion, bell pepper and 1 tsp. oregano and basil on medium heat in 2 T of olive oil until tender and translucent. Melt butter in small saucepan, add flour, and cook about 3 minutes. Add milk and smashed garlic and whisk until smooth and creamy. Add 1/2 cup Parmesan and all of the cheddar cheese and stir until melted. Put a layer of spaghetti sauce in bottom of 9 x 13 cake pan lined with aluminum foil and oiled. Layer noodles, sautéed vegetables, noodles, fresh basil, spaghetti sauce, remaining Parmesan cheese, remaining vegetables. Pour cheese sauce over entire top. Bake at 350 degrees for 35 minutes covered with foil, then remove for last 10 minutes, raise temperature to 400 degrees to brown top. Remove from oven and let set 15 minutes before slicing.

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Edamame Hummus

Posted by Jennifer (the RD) on February 1, 2013

I don’t usually freeze anything, but this recipe held up pretty good in the freezer when I couldn’t eat it all.


  • 1 1/2 cups frozen shelled edamame, boiled in salted water for about 4-5 minutes
  • 1 TB olive oil
  • 2 TB Thai sweet chile sauce
  • 1 tsp. finely minced garlic

Put all ingredients in a cuisinart or blender and blend together until it resembles the consistency of chunky peanut butter.  If  you feel it needs to be less stiff, you can a littlge water.   Spread on crackers and enjoy!

♥ ♥

Pizza Bake

Posted by Judy (a friend of the blog) on February 1, 2013



  • 1 package of NoYolk noodles
  • 2 jars of pizza sauce (8 oz)
  • 1 pound ground beef (80/20)
  • 1 8 oz. mozzarella cheese, grated
  • 1 8 oz. cheddar cheese, grated
  • 1 onion, minced
  • 1 bell pepper, minced
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • Salt and pepper, to taste


Boil noodles until tender. Cook meat, onion, green pepper and seasonings until brown. Drain fat from meat and pour in pizza sauce. Simmer for 10 minutes. Put noodles in oiled 9 x 13 inch pan. Sprinkle 1/2 of each cheese on noodles, and then cover with meat sauce. Put remaining cheese on top and bake in oven at 350 for 30 minutes. Broil 3 minutes to brown top.

Wait 15 minutes to slice.

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My Favorite Food to Freeze

Posted by Denise (sister of Jennifer the RD) on February 1st, 2013


I love to freeze avocado bought duing the summer when they are cheapest and most abundant.  I put them in foodsaver bags when ripe (sliced) so I can have fresh avocado all year.

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Welcome to Day Five


Welcome to Jenmi Jenmi’s One Year Anniversary Party day five!  We are celebrating for 5 days, each day will feature a different post-sharing themes to enhance and help anyone wanting to make healthy changes. Since our anniversary coincides with the New Years celebration our theme will be “Fresh Start.” Jenmi Jenmi will be sharing recipes, hints, tips, foods, exercises and advice on how to maintain our healthy “Fresh Start: All Year Long.”

Today we will be sharing  Freezer Recipes, because we all know that planning ahead is the best way to eat healthy.

Thank you to everyone who has attended and a big thank you to everyone who participated in our party. Jenmi Jenmi plans on grow and improving in our second year. Thank you for visiting!

♥ ♥