Act as a nutritionist and chef specialized in meal prep. I want to cook my meals for the week in advance to save time and money. My details: - Number of people: number - Meals to prepare: e.g., lunch and dinner Monday to Friday - Dietary restrictions: e.g., lactose-free, vegetarian, none - Approximate budget: amount - Time available to cook on the weekend: e.g., 2 hours - Equipment: e.g., oven, air fryer, freezer Create: 1) A weekly menu with recipes that keep well in the fridge or freezer. 2) The most efficient cooking order to prepare everything at once. 3) Storage instructions and how many days each dish lasts. 4) A shopping list organized by grocery section, with quantities. Prioritize affordable ingredients reused across recipes to reduce waste. Present the menu as a table by day and meal.