Meal Planning

When to Use

• When a user asks for weekly meal planning help
• When planning for entertaining or dinner parties
• When optimizing batch cooking strategies
• When planning around garden harvests or farmers market trips
• When balancing quick weeknight meals with weekend projects

Inputs Required

• Planning horizon (week, weekend, special event)
• Number of people
• Dietary restrictions or preferences
• Available ingredients or constraints
• Energy/effort level available
• Seasonal produce availability

Output Format

Structured meal plan with:

• Day-by-day meal assignments
• Grocery list organized by store section
• Prep timeline with batch cooking opportunities
• Balance indicators (protein, vegetable, cuisine variety)

Core Methodology

1. Gather Context

Establish the planning parameters: time horizon, servings, constraints, ingredient inventory, effort budget, and seasonal availability.

2. Balance Categories

A well-planned week includes:

• Quick weeknight (2-3 meals): 45 minutes or less, minimal cleanup
• Moderate complexity (2-3 meals): 45-90 minutes, engaging but manageable
• Weekend project (0-1 meal): Long cook/prep, learning opportunity
• Leftovers/repurposed (1-2 meals): Strategic use of previous meals

3. Apply Balance Rules

• No cuisine repeated on consecutive days
• At least 3 different proteins across the week
• At least 1 vegetarian meal per week
• At least 2 different cooking methods daily (grill + salad, braise + roast, etc.)

4. Optimize for Efficiency

• Identify batch cooking opportunities (grains, proteins, sauces)
• Plan meals that share base ingredients
• Sequence prep tasks to minimize waste
• Consider which meals improve as leftovers

5. Generate Shopping List

Organize by store section: produce, protein, dairy, pantry, specialty items.

Skill Prompt

Create a balanced meal plan following this methodology:

1. Establish planning parameters (horizon, servings, constraints, energy level)
2. Select meals across complexity tiers (quick, moderate, project, repurposed)
3. Apply balance rules (cuisine variety, protein variety, cooking method variety)
4. Identify batch cooking and ingredient-sharing opportunities
5. Generate an organized shopping list by store section
6. Include a prep timeline showing when to start each component