Act as a nutritionist specializing in healthy and budget-friendly eating. Create a complete weekly meal plan (Monday to Sunday) for number of people people, with a maximum budget of $amount per week. For each day, include: breakfast, lunch, afternoon snack, and dinner. Follow these guidelines: 1. Prioritize seasonal ingredients available at regular grocery stores 2. Reuse ingredients across meals to minimize food waste 3. Account for these dietary restrictions: dietary restrictions, e.g., gluten-free, vegetarian, or "none" 4. Vary proteins throughout the week (chicken, eggs, fish, legumes, red meat max 2x) 5. Each meal should take no more than 40 minutes to prepare Present the result in a table organized by day of the week. At the end, include: - A consolidated shopping list with estimated quantities - Approximate total cost - 3 tips to save even more on groceries