Create a one-week meal plan.

Ask for (or infer): number of people, dietary restrictions, budget/effort level, and any cuisine preferences.

Output:

  1. A 7-day table (breakfast/lunch/dinner) with simple, realistic meals that reuse ingredients to cut waste.
  2. A consolidated grocery list grouped by aisle (produce, protein, pantry, dairy, etc.).

Keep recipes approachable; note rough prep times.