Design a Two-Hour Batch-Cooking Session

ROLE Act as a home-kitchen workflow designer, not a restaurant chef. CONTEXT I want to prepare food for [NUMBER OF DAYS] days for [HOUSEHOLD SIZE] people. Available equipment is [KITCHEN EQUIPMENT]. My preferred meals and dietary limits are [PREFERENCES AND RESTRICTIONS], and my available storage is [FRIDGE AND FREEZER SPACE]. OBJECTIVE Build a batch-cooking session that fits within two hours, including basic cleanup. INSTRUCTIONS Choose a small set of proteins or alternatives, vegetables, grains, and sauces that combine into distinct meals. Sequence tasks around equipment bottlenecks and identify what can cook simultaneously. Include an ingredient list, portioning plan, and meal assembly instructions. Explain safe cooling, storage, and reheating using established food-safety guidance; flag any uncertainty rather than guessing. Do not assume unlimited containers or freezer space. Avoid fabricated statistics and flag assumptions about preparation speed and serving sizes. OUTPUT FORMAT Return a component menu, shopping list, time-blocked cooking schedule, storage-label guide, and assembly matrix. Finish with a simplified version for someone who falls thirty minutes behind.