Still with me cause here is where it gets crazy? Just joining catch up by taking a look at my GISHy meal plan. Alrighty – I am gonna walk you through each day and what I do.
Saturday – Pizza night
It’s the first night, my head is usually spinning as I try to get a grasp on all the Damnit Mishas the next week has in store for me. Pizza night, whether it’s frozen or delivery, it’s a simple way to kick off the hunt.
I know it’s nuts to take a chunk of time away from the hunt but I usually do the prep Sunday morning. Saturday is out of the way with a pizza night and it gives me time to think about the items I’ve claimed. There of course is some wiggle room in the timeline this is just what works best for me. Starting Sunday morning also makes sure the meals will be fresh for the week ahead. I worked very hard to put this in the order that I think will flow best, it’s obviously not iron clad so yeah – do whatever you want.
I like to start with the vegetable prep first.
- Shred the head of lettuce and store in the fridge.
- Chop the cilantro (about a cup and a half). Store about 1/2 cup of it in the fridge for later, and place the remainder in a gallon ziplock bag.
- Slice the lime into wedges for squeezing over tacos or putting into gin and tonics, store in the fridge.
- Before moving on to the messy stuff this is a good time to slice up any fruit or veggies you may have gotten for a snack. Orange slices are always nice.
- Slice the tomatoes in half lengthwise and put them into a container with a lid.
- Finely chop the shallots, place in a small ziplock, then tuck them in with the tomatoes. Toss em in the fridge.
- Chop both of the white onions. Put half in with the cilantro and set the other half aside.
- Remove the seeds from the jalapeno, chop and add it to the bag with the onions and cilantro.
Next I like to move on to the sauces and marinades.
- Make the stir fry sauce if you are doing so. I like to use lime juice, soy sauce, toasted sesame oil, ginger, garlic and a little brown sugar. A container with a tight lid makes it easy to shake the sauce and mix it.
- If making your own enchilada sauce now is the time. My husband prefers the canned stuff so that is what I do.
- Next I make the carne asada marinade. I typically use all kids of citrus juice, soy sauce, brown sugar, lots of spices and then pour it over the onions, cilantro and jalapenos. If you got premade, be sure to doctor the sauce by incorporating the onions and what not.
Finally I move on to the meat.
- Cook and shred 2lbs of the chicken. Add Italian seasoning to half of the shredded chicken and store it in the fridge.
- Using the other half of the shredded chicken assemble the chicken and cheese enchiladas. Save some of the Mexican cheese for tomorrows tacos. These can be stored in the fridge or freezer, just be sure to pull them out mid week so they can thaw.
- Finally rub the remaining chicken breasts really well with the taco seasoning and a little oil. These can be grilled, sliced and stored now or cooked off tomorrow.
- Slice one flank steak for stir fry. I usually season it with salt and pepper before tossing it into the fridge to chill before dinner time.
- Put the other flank steak in the carne asada marinade. Smush it around real good and place it in the fridge. This is always best if marinated two days.
- Remember that second onion that got chopped? Brown the ground beef in a skillet with the onion. Break the meat up with a wooden spoon. While it cools cook the lasagna noodles and, yep, assemble that lasagna with the mozzarella and .ricotta and giant jar of marinara. This can also go in the freezer getting pulled out mid week.
I can usually do all of this start to finish (including clean up) in less than 3 hours. This gets all the heavy lifting out of the way before the hunt gets into full swing.
Sunday – Stir Fry Beef and Veggies
Stir fry the sliced flank steak with the sauce and veggies of your choice. Serve over white rice and call it done!
Monday – Chicken Tacos
It’s chicken taco night! I know it’s not Tuesday but it’s also not a normal week. If you haven’t already done so, cook the chicken and slice it. Assemble the tacos with the shredded lettuce, tortillas and whatever other toppings you may have scored. Squeeze of lime and your done.
Tuesday – Carne Asada
By now your brain is getting really GISHy but that’s okay cause that flank steak is gonna be so tender. Reserve the marinade and toss that steak on the grill. While that is happening bring the marinade to a light simmer. This makes the most fabulous sloppy sauce, sometimes after we slice the steak we will dip in in the sauce real quick. Assemble those tacos with sliced steak, lettuce (I know it’s not traditional but it holds the sloppy sauce), cilantro, s and whatever else.
Wednesday – Chicken Pasta in light sauce
Pasta is a comfort food anytime, but it’s especially nice mid hunt week. Start a pot of water for the pasta, don’t forget to season it. In a heavy dutch oven heat a generous tablespoon of oil over medium heat. Once the olive oil is shimmery add the tomatoes and shallot. Stir until the tomatoes start to break down and get wrinkly, this happens pretty quick since they were sliced in half. Add the chicken broth and cook until the sauce reduces by half. Toss in the shredded Italian seasoned chicken to reheat it. Meanwhile cook the pasta and add that in with the chicken. Toss in a splash of pasta water if the sauce isn’t lose enough to coat everything, it’s not gonna be a heavy or thick sauce. Taste and season as needed. This is also a prime opportunity to use up fresh basil that has been growing like a weed all summer.
Psst – pull the meals in the freezer out.
Thursday – Chicken and Cheese Enchilada
Bake it at 350C until it’s heated all the way through, cover them with foil if they look to be getting to dry. This is the home stretch, lets not burn dinner or complicate things now.
Friday – Lasagna
Rinse and repeat from Thursday. Bake at 350C until it’s heated all the way through. If the edges start to brown cover the pan lightly with foil.
You have made it to the last day – it’s Saturday. Saturday is usually leftovers or take out or a nervous breakdown; one time it was a pizza made to look like the celling of the Sistine Chapel.
I’m always exhausted, pushing that last bit out, but at the same time so immensely proud of myself and my team. There will be no doubt that we made a difference, infused the world with a little more kindness and did a lot of weird stuff. Well the first week of August, not only do you know what I’ll be doing but you now know what I’ll be eating.
Want to know more about GISH? Have a GISH story to tell? Try my meal plan and love/hate it? Let me know in the comments.
Something else I do that I find immensely helpful. I set out all the containers I’m gonna need with sticky notes that say what goes in what. Then I use the notes to label the shelves in the fridge. I’m super short and it helps me to find what I might not be able to see shoved to the back.