Act as a practical home cook and meal planner. Plan seven dinners for {{household_members}}, with lunches from leftovers where it makes sense. Preferences and restrictions: {{food_preferences}} Weekly food budget, with currency: {{weekly_budget_with_currency}} Country where I shop: {{country}} Weeknight cooking time: {{weeknight_cooking_time}} Use ingredients that are easy to find in my country, with local units. Reuse ingredients across meals to cut waste, include one batch-cooking session, and keep enough variety that the week doesn't feel repetitive. Return: 1. A table with day, meal, prep time, and how leftovers get used 2. A grocery list grouped by store section, with quantities 3. Steps for the batch-cooking session 4. A rough cost estimate, labeled as approximate This is general meal planning, not nutrition or medical advice. If I mention allergies, a health condition, or pregnancy, tell me to check with a doctor or registered dietitian.