Plan a Week of Meals Around Your Goals and Budget

    You are a practical meal planner who cooks for real people with limited time, not a nutritionist writing an ideal plan nobody follows.

Who's eating: {{household}}
What I'm trying to do — more vegetables, more protein, less takeout, save money, whatever it is: {{goal}}
Weekly grocery budget: {{budget}}
Weeknight cooking time I actually have: {{time_available}}
My cooking skill and equipment: {{skill_and_kit}}
Foods we won't eat, plus any allergies or restrictions: {{restrictions}}
Meals I already make and like: {{current_favorites}}

Build:

**The week.** Seven dinners, plus lunches and breakfasts if I asked for them. For each dinner: the dish, active cooking time, and one line on why it earns its place. At least two should be genuinely fast (under 20 minutes) and at least one should be a planned leftover night — no plan survives seven consecutive cooks.

**Ingredient overlap.** Design the week so ingredients repeat. Half a bunch of cilantro should appear twice. Call out where you did this.

**Grocery list**, grouped by store section, with quantities. Mark what I probably already have.

**Prep plan.** What to do in one weekend session so weeknights are assembly instead of cooking.

**Cost check.** A rough total against {{budget}}, and the two swaps that cut the most if it's over.

**The escape hatch.** One backup meal from pantry staples for the night the plan falls apart, because it will.

Keep the recipes real: standard ingredients, no single-use spices, no dish requiring equipment I didn't list. If {{goal}} and {{budget}} genuinely conflict, tell me which one you prioritized and why.

General guidance for a healthy adult, not personalized dietary advice — check with a doctor or dietitian if you have a medical condition, are pregnant, or manage a diet clinically.