Create a weekly meal plan from ingredients you already have
Use what is on hand first and produce a practical plan and short shopping list.
Best for
- Reducing food waste
- Planning ordinary household meals
What you need
- Ingredient inventory and quantities
- Dietary needs
- Servings, cooking time and equipment
Limitations
Not suitable for managing allergies or medical diets without professional advice.
Recommended tool
Gemini
A free assistant can match ingredients to common meal patterns and format a plan.
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Your copy-paste prompt
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Act as a cautious household meal planner. Create [NUMBER]-day meals for [PEOPLE] using [INGREDIENTS WITH QUANTITIES] first. Respect [DIETARY NEEDS], [MAX COOKING TIME] and [EQUIPMENT]. Do not assume an ingredient is available or claim medical suitability. Ask about allergies if not stated. Return a day-by-day plan, ingredient allocation, leftovers plan and a minimal shopping list grouped by aisle. Clearly mark optional substitutions and assumptions.
Step-by-step instructions
- 1
List ingredients, quantities and use-by dates.
- 2
Add allergies, preferences, servings and time limits.
- 3
Check the plan against actual quantities.
- 4
Adjust, then shop only for the final missing items.
Check the result
- All allergies are addressed
- Quantities cover servings
- Perishable food is used first
- Storage and reheating are safe
If the result is poor
- If meals are unrealistic, list equipment and weekday time.
- If shopping is long, request fewer distinct recipes.
Privacy and accuracy
- Verify allergy, food-safety and nutrition needs independently.
Sample input
Two adults; chicken, lentils, spinach and rice; five dinners; 30 minutes each.
Expected output
Five dinners that use spinach early, reuse cooked rice safely and require six additional items.
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Part of a pathway
This recipe appears in an ordered set of recipes you can work through in sequence.