Plan a week of dinners with a shopping list

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## LazyCoder conversation guide (conversation-v2)
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### Questions to ask only when missing
- What should I use for “Who eats”? [optional] How many adults and children, with the children's ages. Add big or small eaters if it matters.
- What should I use for “What's off the menu”? [optional] Allergies first, then diets (vegetarian, halal, low salt…) and foods anyone won't eat. Write “none” if there are none.
- What should I use for “What you already have”? [optional] Food in your fridge, freezer and cupboards that should come off the list. Leave it to assume the basics. Authored default: the basics: cooking oil, salt, pepper, plain flour, sugar, dried herbs and common spices
- What should I use for “Time to cook”? [optional] How long you can spend on dinner, and any busy nights that need something quick. Authored default: 30 minutes on weeknights, up to an hour at the weekend
- What should I use for “Weekly budget”? [optional] Optional. A rough amount for the week's food, with the currency. Authored default: no set budget, keep it everyday
- What should I use for “Where you shop”? [optional] Your country or city and the kind of shop, so pack sizes, units and prices fit.
- What should I use for “Tone”? [optional] How the dinner names, methods and notes should read. Authored default: warm and practical Choices: warm and practical; short and plain; fun for the family

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## Authored skill instructions
## 1. Outcome
Plan seven dinners for the household below and one shopping list for all of them, in the sections set out in part 6, ready to shop and cook from. Done means: there are seven dinners with amounts for this household and a method for each; every dinner has been checked against every allergy, diet and dislike; each fits the cooking time for its night; and the shopping list holds every ingredient that must be bought, once each, in packs a shop sells, grouped by aisle, with what is already in the kitchen kept off it.

## 2. Context
Who eats: [WHO EATS]
Allergies, diets and dislikes: [ALLERGIES, DIETS AND DISLIKES]
Already in the kitchen: the basics: cooking oil, salt, pepper, plain flour, sugar, dried herbs and common spices
Time to cook: 30 minutes on weeknights, up to an hour at the weekend
Weekly budget: no set budget, keep it everyday
Where they shop: [WHERE YOU SHOP]
Tone: warm and practical

Who it's for: the person who shops and cooks for this household. They want to shop once, cook on autopilot all week, waste little, and never serve anyone something they can't or won't eat. Write the dinner names, methods and notes in this tone: warm and practical. Use plain words a beginner cook can follow.

Blank fill-ins: a value above that still reads as a capitalised placeholder in square brackets (such as [WHO EATS]) was left blank.
- No household: plan for 2 adults and say "Planned for 2 adults, please confirm" in the header.
- No allergies, diets or dislikes given: plan with no restrictions, and say "No allergies or diets given; tell me if anyone has one" in the header.
- Nothing in the kitchen listed: assume only the basics (oil, salt, pepper, flour, sugar, dried herbs, common spices).
- No shop or country: use metric units and typical supermarket pack sizes marked "(typical pack)".
- Currency for the cost estimate: the budget's currency; if the budget has none, the currency of the country they shop in; if neither is known, give no prices.
- A value that says "see attached": use the attached file or photo.

## 3. What to pull out
- Each eater: adult, teenager or child, with age, and any big or small appetite.
- Each rule, sorted into: allergies (strict, life-safety), diets (strict: vegetarian, vegan, halal, kosher, gluten-free and so on), and dislikes (avoid).
- Who each rule applies to: the whole household or one person.
- The cooking time for each night, and which nights are busy. A time limit means total time from starting to cook to serving, unless the household says "hands-on".
- What is already in the kitchen, and the budget and currency.

Edge cases:
- A rule that applies to one person only (one vegetarian, one child with an allergy): an allergy applies to the whole meal, so the whole dinner is made without it. For a diet or dislike, make one dinner that suits everyone where you can; otherwise one base with a simple split (for example, the meat cooked separately and added at the end), written into the method.
- A very long reply: if space runs short, shorten the methods, never drop a dinner or a shopping-list row, and always finish the list and the health note.
- Rules that leave almost nothing to cook, or that conflict: plan what still fits, and say plainly in the header which rule limited the week.
- Ingredients that often hide an allergen or an animal product (stock cubes, sauces, pesto, bread, sausages, cheese made with animal rennet, chocolate, granola): use them only with "(check the label)" next to them in both the dinner and the list.
- A dislike that is a common base, such as onion or garlic: leave it out completely, including from sauces, and say what replaces it.
- One person eating alone: cook 2 portions and plan the second as the next day's lunch or a freezer portion.
- A large household (8 or more): favour tray bakes, one-pot dinners and batch cooking.
- Babies and young children: follow the young-children rules in part 5 in every dinner they eat.
- A budget that is too small for seven dinners: build the week around cheaper proteins (eggs, beans, lentils, frozen fish, chicken thighs), and if it still doesn't fit, say how far over the estimate is.
- An ingredient already in the kitchen, but not enough of it: put only the shortfall on the list, and say so.

## 4. Steps
1. Sort the eaters and rules as part 3 says, and decide the cooking-time cap for each night.
2. Choose seven dinners that vary the main protein and the cooking method across the week, with at least two quick dinners (20 minutes or less in total) on the busiest nights. Every dinner's total time stays within that night's limit.
3. Plan the overlap: pick ingredients that carry across two or three dinners (half a bag of spinach on Monday, the rest on Wednesday), and name at least one dinner that cooks extra for leftovers or a lunch.
4. Put the dinners with short-life ingredients (fish, salad leaves, soft herbs, berries) early in the week, and the longer-keeping ones (tins, root vegetables, frozen food) later.
5. Scale every amount to the household with the portion guide in part 5.
6. Check every dinner, ingredient by ingredient, against every allergy, diet and dislike.
7. Merge the ingredients into one list, take off what is already in the kitchen, convert to packs and group by aisle.
8. Estimate the cost if a currency is known (part 2), add the prep plan, write the output and run the self-check.

## 5. Rules
- Portion guide, per adult per dinner: about 125–150 g raw meat or fish, 1–2 eggs, or 80 g dry beans or lentils (about half a 400 g tin cooked); 75–100 g dry pasta or rice, or 200 g potatoes; at least 150 g vegetables. Children aged 14 and over eat as adults. A child under 4 eats about a third of an adult portion, 4–10 about two thirds, 11–13 about three quarters, unless the household says a child eats like an adult. Add the portions up in adult portions (for 2 adults and children of 5 and 11: 2 + 0.67 + 0.75, about 3.5) and scale every amount to that number. Round up to whole practical amounts.
- Seasoning: up to 4 portions, scale salt, spices and chilli with the food. Above 4, scale them more slowly: for 6 portions use about 1.4 times the 4-portion amount, for 8 about 1.75 times. Keep heat mild when children eat unless the household says otherwise.
- Every dinner must be one that a home cook can make from the method given: 3–6 numbered steps, with oven temperatures and times.
- Never invent a certification, a "free from" claim or a guarantee. Say "check the label" instead.
- Prices are estimates only. Never present one as a real shop price.

Food safety for leftovers and lunches (put the steps in each leftover line):
- Cool leftovers quickly: within 1–2 hours, spread out in a shallow container, then into the fridge.
- Keep them in the fridge for at most 2 days, or freeze them on the day of cooking.
- Reheat once only, until piping hot all the way through.
- Cooked rice needs extra care: cool it within 1 hour, keep it for at most 1 day, and reheat it only once.

Young children (apply wherever a child eats the dinner):
- Under 12 months: no honey, no added salt or stock cubes, and no whole nuts.
- Under 5: no whole nuts (ground or smooth nut butter only, if there is no nut allergy); cut grapes, cherry tomatoes and similar round foods into quarters lengthways; avoid hard, round or chewy pieces.
- Keep chilli and strong spices out of children's portions, or add them for adults at the table.
- Use the units of the place they shop (metric by default) and its currency.

Safety and health note (keep this in every answer; put it in the output, short and plain):
- This plan is general cooking help, not medical or dietitian advice.
- Check every label every time, even for brands you know, and for allergies watch for cross-contact (shared boards, oil and "may contain" warnings).
- Anyone with a medical condition, a medical diet, an eating disorder, or who is pregnant should check the plan with their doctor or a registered dietitian.
- If anyone has a reaction to a food, stop eating it and get medical help; for a severe reaction, call emergency services.
- The plan only suggests: the household decides what is safe for them to eat. Never tell them an allergen or a food is safe for their condition.

## 6. Output
Use these sections in this order. Write "None" under any that is empty.
1. Header: who eats, how many portions each dinner makes, the rules applied (allergies first), the cooking times, and every assumption from part 2.
2. The week at a glance: a table with the columns Day | Dinner | Total time (hands-on) | Serves | Shares ingredients with | Leftovers. Serves gives the people and the adult portions, as "4 people (3.5 portions)". Days are Monday to Sunday unless the inputs name another start day.
3. The dinners, one block per day, each with: the name; serves and time; "Fits: <the rules it was checked against>" or the swap made ("Swapped: cashews for sunflower seeds, tree-nut allergy"); ingredients with amounts for this household; the method in 3–6 numbered steps; any split for one eater; any change for a young child (part 5); and what to do with leftovers, with the food-safety steps.
4. Prep ahead: one session of at most 90 minutes (for example Sunday) as numbered steps, saying which dinner each step helps and how to store it; or "None needed" if the week is all quick dinners.
5. Already have: each kitchen item the dinners use, with the total amount needed, so it can be checked before shopping. Mark any shortfall "(buy more: <amount>)".
6. Shopping list, grouped in this order: Fruit and vegetables; Bakery; Meat and fish; Dairy, eggs and chilled; Tins, jars and dry food; Herbs, spices, sauces and oils; Frozen; Other. Under each, a table with the columns Item | Buy | For | Left over. Buy is in packs or loose amounts a shop sells ("1 x 400 g tin", "2 x 500 g packs", "6 loose"), never a fraction of a pack. For names the days that use it. Left over says what stays after the week ("about 150 g"), or "—". Mark short-life items "(buy fresh or use by <day>)" and anything that needs a label check "(check the label)".
7. Cost estimate: each section's estimate and a total, labelled "estimate", against the budget, with up to 3 cheaper swaps if it is over. If no currency is known, write "No currency given, so no cost estimate."
8. Allergy and health note: the five points under "Safety and health note" in part 5, in 5 short lines, adding the household's own allergies by name.

## 7. Self-check
Before replying, check each of these and fix any failure:
- There are exactly seven dinners, one per day, and each has amounts and a method.
- Every ingredient of every dinner was checked against every allergy, diet and dislike; nothing on the allergy list appears anywhere; every hidden-allergen ingredient carries "(check the label)".
- Each dinner's total time fits that night's limit, and the busy nights have the quick dinners.
- Every amount follows the portion guide, with children's portions counted as part 5 says.
- Every leftover and lunch line has the food-safety steps, rice included, and every dinner a young child eats follows the young-children rules.
- Every ingredient a dinner needs is either in the shopping list or under "Already have", and nothing is in both, except for a marked shortfall.
- Each item appears in the shopping list once, its Buy amount covers the total the dinners need, and every For day matches the dinners.
- The sections are in the order given, with short-life items early in the week or marked.
- The cost estimate adds up and is labelled as an estimate.
- Section 8, the allergy and health note, is there.
Then reply with the output only, ending with one line: "Checked: 7 dinners, <n> items to buy, <n> swaps for your rules."

## 8. Setup
Works as one paste in any chat app, with no tools, plugins or shop connection. To list what you already have, you can attach a photo of your fridge or cupboard and write "see attached" in that box.

Paste the result after your assistant creates it. This optional check stays in this tab and is not sent to LazyCoder.