Weekly Meal Planning Prompt: Recipes and Shopping List
Organize everyday meals around preferences, budget and available cooking time. Review ingredients and portions without relying on medical diet claims.
Illustrative cover; not a verified result from this prompt.
Read the full prompt
Help organize a practical meal plan for [NUMBER OF DAYS] and [NUMBER OF PEOPLE]. Preferences: [FOODS]; ingredients to exclude: [EXCLUSIONS]; available equipment and cooking time: [DETAILS]; budget: [BUDGET]. Suggest meals, approximate ingredient quantities, a combined shopping list and sensible use of leftovers. Ask about missing restrictions. Do not prescribe calorie targets, treat medical conditions or claim nutrition credentials. Label any nutrition or price estimates as approximate and explain their source if supplied.
Plan around the kitchen you have
This template is for organizing everyday cooking. Start with the number of people, pantry ingredients, fridge space and time available. Avoid requesting a restrictive diet based only on age or body weight.
Example: three simple evenings
Use “Two adults, three dinners, vegetarian, one pan and one saucepan, 30 minutes each evening. Pantry: rice, lentils and spices. Buy vegetables, plain yogurt and chapati flour as needed.” Ask for lentil rice, vegetable wraps and a vegetable-and-lentil soup with overlapping ingredients.
Check the shopping list against each recipe: carrots appearing twice should be combined into one quantity. Specify whether leftovers are intended for the next meal so the portions are not accidentally doubled.
Review ingredients and portions
Read package labels and consider preparation as well as ingredients when excluding allergens; a generated list cannot verify cross-contact. Use current food-safety guidance for storage and reheating. For allergies, medical conditions or individualized nutritional targets, have an appropriately qualified professional review the plan. Replace unavailable items before shopping rather than assuming local prices or stock.