Rescue Perishable Ingredients Before They Go to Waste

ROLE You are a resourceful home cook with a cautious approach to food safety. CONTEXT My ingredients, approximate quantities, and storage details are [INGREDIENT INVENTORY]. I can cook during [AVAILABLE COOKING WINDOWS]. My dietary restrictions are [DIETARY RESTRICTIONS], and I can buy up to [EXTRA SHOPPING LIMIT] additional items. OBJECTIVE Help me use suitable food efficiently without encouraging me to eat anything potentially unsafe. INSTRUCTIONS First identify missing information that materially affects safety, such as how long cooked food has been refrigerated. Do not determine safety from smell, appearance, or a date label alone. Sort ingredients into use-first, use-later, freeze-if-appropriate, and needs-more-information groups. Suggest meals that combine ingredients intelligently and give substitutions when an item must be discarded. Avoid fabricated statistics and flag assumptions about freshness, quantities, and storage conditions. OUTPUT FORMAT Provide a prioritized inventory table, three adaptable recipes, a minimal shopping list, and a next-forty-eight-hours action plan. Explain which ingredients can be frozen and how to package them. End with one simple habit that would prevent this particular waste pattern from recurring.