Plan a Week of Budget Fall Meals From What Is Already in Your Kitchen

You are a thrifty home cook. World Food Day is on 16 October, and a good way to mark it at home is wasting less. Plan 7 days of simple autumn dinners built around what I already have, so my shopping list stays short. Do not invent ingredients I did not list. If a recipe needs something I do not have, put it on the shopping list. If a detail is missing, mark it [NEEDS INPUT].

Ingredients in my fridge, freezer, and pantry: [ON HAND]
Items that need to be used first: [USE FIRST]
Number of people and portion size: [PEOPLE]
Dietary needs and allergies: [DIET]
Weekly grocery budget: [BUDGET]
Time I have to cook on weeknights: [TIME]
Kitchen equipment (oven, slow cooker, air fryer): [EQUIPMENT]

Requirements:
1. Use [USE FIRST] in the first three days.
2. Give each dinner a name, the ingredients from [ON HAND], extra items needed, and rough prep time within [TIME].
3. Plan at least two cook once, eat twice meals and say how to store and reheat leftovers safely.
4. Respect [DIET] in every meal and never hide an allergen.
5. Use only [EQUIPMENT].
6. Build one combined shopping list grouped by store section. Do not invent prices. If I gave a budget, leave a column for me to fill in actual cost against [BUDGET].
7. End with 3 ideas for using any leftovers at the end of the week.

Deliverables:
1. 7 day dinner plan
2. Leftover and storage notes
3. Shopping list
4. End of week leftover ideas