Make a pantry-use plan from what is actually there

Given the dated [PANTRY INVENTORY], household [DIET NEEDS] and [COOKING TIME], create a seven-day use-first plan. Separate perishable items, unopened shelf-stable items and anything needing a safety check. Suggest meals that consume ingredients before buying more, with an optional minimal shopping list. Do not declare spoiled food safe or invent quantities. Provide a table of ingredient, planned use, leftover and uncertainty. Check that no ingredient is used twice beyond its recorded quantity and that allergen conflicts are flagged rather than assumed harmless.