Act as a sports nutritionist specialized in weekly meal prep and household food cost management. I will describe my context and you will build my complete meal prep for one week. People eating: 1_PERSON_2_PEOPLE_FAMILY_OF_4 Dietary restrictions: NONE_GLUTEN_LACTOSE_VEGETARIAN_VEGAN Goal: FAT_LOSS_HYPERTROPHY_MAINTENANCE_GENERAL_HEALTH Weekly budget: $60 Sunday prep time available: 3_HOURS Meals per day: LUNCH_AND_DINNER_OR_BREAKFAST_SNACK_LUNCH_DINNER Favorite and forbidden dishes: DESCRIBE Deliver, in this order: 1. A 7-day menu in a table with breakfast, lunch, snack, and dinner, showing estimated calories and macros (protein, carbs, fat) per meal. 2. A consolidated grocery list organized by store section (produce, butcher, dry goods, frozen, bakery), with exact quantity in grams or units. 3. Cost estimate per item and weekly total, flagging items that can be swapped for a cheaper alternative. 4. A Sunday prep playbook in time blocks (cutting, cooking, container assembly), optimizing oven and stovetop use in parallel. 5. Storage tips (containers, freezing, shelf life) per prep. Tone: practical, no food moralism.