Split four recipe servings between two households

Plan a 2 + 2 split for each of five dinners, label every destination, and give cooling, collection and receiving one named owner. Prepare the two later-week bases for prompt freezing while cooking the first three dinners fresh.

This worked example starts 2026-10-26 and makes 4 cooking servings at each dinner. Its stock and package sizes are examples. Enter your own quantities, dates, labels and equipment before using the plan.

Carry out the task

Agree on four equal recipe servings, a 2 + 2 destination split, checked ingredients and named cook, collector and receiver.
Shop from the single four-serving week list and subtract usable pantry stock once. Cook Monday through Wednesday fresh.
Prepare only the selected Thursday and Friday bases on Sunday. Respect the soup’s two capacity batches and record each actual finish.
Divide each actual cooked output into A1, A2, B1 and B2 shallow portions. Record actual cooling and prompt freezer actions for the later-week bases.
Arrange transport with the food kept at its required temperature; for chilled food use an ice or gel-pack cooler at 4°C or below. Enter real handover and arrival details.
Have the receiver check labels, retain original times and limits, and record the actual storage or thawing action before reheating the correct dinner portions to 74°C.

Agree on four equal recipe servings and two destinations

Use one four-serving plan for October 26–30. Household A receives two equal recipe servings and Household B receives two for every dinner: Lemon chickpea rice on Monday, Broccoli and black bean rice on Tuesday, Mushroom and pea pasta on Wednesday, Tomato chickpea pot on Thursday and Lentil cabbage soup on Friday. The split is an allocation of the recipe’s four servings. It is not a nutritional assessment of either household’s needs. Agree on ingredients, actual package labels and exclusions before shopping.

Name the cook, the person collecting Household B’s food and the receiving person before cooking begins. Confirm that the destination has the required refrigerator or freezer space. Record the destination and dinner on every container so two households cannot each mistake the whole batch for their share. If the two households need different recipes or quantities, rebuild the relevant plans instead of silently changing the 2 + 2 split after ingredients have been purchased.

Cook the first three dinners fresh and freeze the later bases

This starting plan selects only Thursday’s tomato chickpea pot and Friday’s lentil cabbage soup for Sunday preparation. Both are supported freezable cooked components. Sunday-to-Thursday and Friday would exceed the planner’s conservative maximum 72 refrigerated hours, so portion and freeze them promptly on Sunday while still usable. A later pickup does not justify holding the bases chilled for the whole week. Keep the original cooking finish and earlier ingredient limits with both households’ portions.

Monday’s 320g dry rice, Tuesday’s 320g dry rice and Wednesday’s 320g dry pasta are cooked for their own dinner days. Do not send an unlabeled Sunday rice batch as a replacement. The six-litre setting gives Friday’s soup two planned capacity batches; divide all ingredients proportionally and retain a finish record for each. A second pan may finish later than the first. Cooking estimates and automatic batch counts do not prove the food is cooked or safely cooled; follow the recipe’s checks.

Divide measured output and record actual cooling

For each cooked component, stir to distribute solids and liquid and measure the actual edible output if practical. Divide into four equal serving shares: A1, A2, B1 and B2. Each household receives half the output. Use shallow food-safe containers; split a serving between extra containers if needed for a shallow fill. Add each actual cooking finish, refrigerator entry and freezer entry to the appropriate row. Raw ingredient grams are accounting amounts and do not predict the final cooked weight.

Start cooling promptly and refrigerate or freeze perishable food within two hours, or one hour above 32°C. Do not wait for the whole pot to become cold on the counter. Keep the fridge at 4°C or below and the freezer at −18°C or below, checked with appliance thermometers. A recorded fridge entry confirms that action only; it is not evidence of a universal internal cooling time. The downloadable sheet starts with planned destinations and blank actual times so the cook records what really happened.

Hand over the food and its history together

For a chilled transfer, the collector uses a suitable cooler with enough ice or frozen gel packs to keep perishable food at 4°C or below and checks with a thermometer. Keep the cooler closed as much as practical. Record the actual departure, arrival and receiving storage action. No journey length in this workbook guarantees a cold chain. The cook owns prompt portioning and initial storage; the collector owns transport conditions; the receiver checks the labels and promptly places the food in its required storage.

For later-week portions, agree who retains them frozen and who records the actual move to the refrigerator for thawing. If transport causes a frozen portion to enter the thawing stage, preserve that actual history rather than writing a fresh planned time at arrival. The planner’s maximum 24-hour actual-thaw window is a conservative product rule and any earlier declared limit wins. Reheat suitable cooked leftovers throughout to 74°C with a thermometer. A transfer, a new household label or reheating never restarts the original clock. These recipes have not been human kitchen-tested.

Check the worked quantity

The combined four-serving week needs 600g edible potatoes for Thursday and 400g for Friday, or 1,000g total. The illustrative usable pantry supplies 500g once across both households. The net 500g is rounded to one example 1,000g bag, leaving 500g projected raw surplus. Each household receives half of the cooked dish, not an extra pantry credit.

Example ingredient balance
Ingredient	Needed	Example stock used	Net to find or buy	Example purchase	Unassigned balance
Potatoes	1000g	500g	500g	1000g	500g

Need and stock must use the same food state: raw. A cooked weight, can’s gross weight or finished sauce is not a second raw-stock credit. Purchase sizes are editable examples and do not show shop availability or price.

Keep a task record

The supplied rows are examples or fields to complete. They do not confirm an actual label check, food temperature, preparation time or household handoff.

View the record included in the CSV

Task-specific example record
Dinner / component	Destination / serving IDs	Earlier limit / actual use
Mon 2026-10-26 / Lemon chickpea rice	A: A1 + A2 / B: B1 + B2	Fresh cook planned
Tue 2026-10-27 / Broccoli and black bean rice	A: A1 + A2 / B: B1 + B2	Fresh cook planned
Wed 2026-10-28 / Mushroom and pea pasta	A: A1 + A2 / B: B1 + B2	Fresh cook planned
Thu 2026-10-29 / Tomato chickpea pot	A: A1 + A2 / B: B1 + B2	Prompt Sunday freezing planned
Fri 2026-10-30 / Lentil cabbage soup	A: A1 + A2 / B: B1 + B2; identify pan	Prompt Sunday freezing planned; two cook batches

The complete five-dinner menu

2026-10-26: Lemon chickpea rice

4 cooking servings · Use 1 batch(es) with your 6L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.

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Ingredients and complete method for 4 servings

Scaled ingredients for Lemon chickpea rice
Ingredient	Amount	State
Rice	320g	dry
Chickpeas	480g	drained
Zucchini	600g	raw
Carrots	300g	raw
Onions	200g	raw
Olive oil	40ml	raw
Lemon juice	40ml	raw
Salt	6g	dry
Black pepper	2g	dry
Recipe water	600ml	raw

Cut 600g zucchini into 1.5cm cubes, 300g carrots into 5mm dice and 200g onions into 5mm dice. Heat 40ml olive oil in a skillet over medium heat. Cook carrot and onion for 5 minutes, then add zucchini and cook for 6–8 minutes until tender with golden edges. Spread onto two pans if liquid pools.
Add 480g chickpeas, 6g salt and 2g black pepper. Cook for 5 minutes, stirring until the chickpeas steam throughout. If the pan is dry, loosen with a little processing water.
With two burners, cook this rice while making the topping; on one burner finish the topping first and allow extra time. Rinse 320g rice and cook with 600ml recipe water in a covered saucepan according to the packet ratio. Bring to a boil, then cook on low for 12–18 minutes until tender. Add a little boiling processing water if hard in the centre, then rest off the heat for 5 minutes.
Stir 40ml lemon juice through the hot chickpea topping just before serving. Fluff the rice and divide the topping over it.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits. For this planner, refrigerate cooked rice for at most 24 hours or freeze promptly on the preparation day after rapid cooling in shallow containers. This 24-hour rice limit is a conservative product choice, not a USDA-specific rice rule. Reheat the cooked portion evenly to 74°C with a thermometer.

A separate recipe page has its own serving controls. The quantities above already use the workbook’s 4 servings.

2026-10-27: Broccoli and black bean rice

4 cooking servings · Use 1 batch(es) with your 6L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.

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Ingredients and complete method for 4 servings

Scaled ingredients for Broccoli and black bean rice
Ingredient	Amount	State
Rice	320g	dry
Broccoli	600g	raw
Black beans	480g	drained
Lemon juice	40ml	raw
Olive oil	30ml	raw
Salt	6g	dry
Black pepper	2g	dry
Recipe water	700ml	raw

Rinse 320g rice and put in a fitted-lid pot with 700ml recipe water, checking the packet ratio first. Bring to a boil, reduce to low, cover and simmer for 12–15 minutes until most liquid is absorbed but the centre of a grain is still slightly firm.
Cut 600g broccoli into 2cm florets and peel thick stems before slicing them 5mm thick. Scatter over the rice, cover and steam for 5–7 minutes until a knife enters the stems easily. If rice is hard and dry, add a splash of boiling processing water before covering again.
Fold in 480g black beans, 30ml olive oil, 6g salt and 2g black pepper. Cover over low heat for 3–5 minutes until the beans steam throughout. Rest off the heat for 5 minutes.
Stir through 40ml lemon juice and fluff gently without crushing the broccoli. Divide evenly into bowls.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits. For this planner, refrigerate cooked rice for at most 24 hours or freeze promptly on the preparation day after rapid cooling in shallow containers. This 24-hour rice limit is a conservative product choice, not a USDA-specific rice rule. Reheat the cooked portion evenly to 74°C with a thermometer.

A separate recipe page has its own serving controls. The quantities above already use the workbook’s 4 servings.

2026-10-28: Mushroom and pea pasta

4 cooking servings · Use 1 batch(es) with your 6L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.

Open this recipe

Ingredients and complete method for 4 servings

Scaled ingredients for Mushroom and pea pasta
Ingredient	Amount	State
Pasta	320g	dry
Mushrooms	500g	raw
Peas	300g	frozen
Onions	200g	raw
Olive oil	30ml	raw
Salt	6g	dry
Black pepper	2g	dry
Recipe water	200ml	raw

Wipe 500g mushrooms clean and slice 5mm thick; cut 200g onions into 5mm dice. Heat 30ml olive oil in a broad pot over medium-high heat. Cook onion for 3 minutes, then add mushrooms in one layer and leave for 2 minutes before stirring. Continue for 6–8 minutes until their liquid evaporates and edges brown; use two batches if they pool liquid.
Add 300g peas, 200ml recipe water, 6g salt and 2g black pepper. Simmer over medium heat for 5 minutes until peas are tender and the pan holds a little glossy liquid. Scrape browned bits into the sauce; add a splash of processing water if dry.
Transfer the sauce to a bowl for one-pot cooking. Boil about 2L processing water per two servings in the pot and add 320g pasta. Cook for the packet time, about 8–12 minutes, until firm but no longer hard; drain and retain a little cooking water.
Return the sauce and pasta to the pot. Toss over low heat for 1–2 minutes until hot; add a spoonful of retained water if it sticks together.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.

A separate recipe page has its own serving controls. The quantities above already use the workbook’s 4 servings.

2026-10-29: Tomato chickpea potato pot

4 cooking servings · Use 1 batch(es) with your 6L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.

Open this recipe

Ingredients and complete method for 4 servings

Scaled ingredients for Tomato chickpea potato pot
Ingredient	Amount	State
Chickpeas	480g	drained
Canned tomatoes	800g	canned
Potatoes	600g	raw
Onions	200g	raw
Ground cumin	4g	dry
Olive oil	30ml	raw
Salt	6g	dry
Black pepper	2g	dry
Recipe water	400ml	raw

Cut 200g onions into 5mm dice and 600g potatoes into 1cm cubes. Heat 30ml olive oil in a pot over medium heat and soften the onion for 5 minutes. Stir in 4g ground cumin for 30 seconds until fragrant.
Add potatoes, 800g canned tomatoes, 400ml recipe water, 6g salt and 2g black pepper. Bring to a simmer, partly cover and cook over low heat for 20–30 minutes until a fork passes easily through a potato cube. Tomatoes can slow softening; if cubes are firm, add a little hot processing water and continue cooking instead of adding the beans early.
Add 480g chickpeas and simmer uncovered for 5–7 minutes until steaming throughout and the sauce clings to the potatoes. Stir gently to avoid breaking the chickpeas.
Rest for 2 minutes and divide into bowls. If preparing a late-week portion, chill in shallow containers and freeze promptly on the preparation day.
The displayed quantities already match your selected servings. For 1 serving use a small covered pot and check liquid early; for 2 use the stated method. For 4 or 8 use the planned pot-capacity batches and divide every ingredient proportionally. Keep each pot below 80% full. Maintain a gentle simmer and judge each batch by texture, not by multiplying the cooking time. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.

A separate recipe page has its own serving controls. The quantities above already use the workbook’s 4 servings.

2026-10-30: Lentil cabbage soup

4 cooking servings · Use 2 batch(es) with your 6L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.

Open this recipe

Ingredients and complete method for 4 servings

Scaled ingredients for Lentil cabbage soup
Ingredient	Amount	State
Red lentils	320g	dry
Cabbage	600g	raw
Carrots	400g	raw
Onions	200g	raw
Potatoes	400g	raw
Olive oil	30ml	raw
Salt	6g	dry
Black pepper	2g	dry
Recipe water	1800ml	raw

Sort and rinse 320g red lentils. Cut 400g carrots and 400g potatoes into 1cm cubes, 200g onions into 5mm dice and 600g cabbage into 5mm ribbons. Heat 30ml olive oil in a large pot over medium heat and soften onion and carrot for 5 minutes.
Add lentils, potatoes and 1800ml recipe water. Bring to a boil, partly cover and simmer over low heat for 20–30 minutes, stirring occasionally, until lentils break down and potatoes are fork-tender. If the base catches, lower the heat and add a little hot processing water.
Add cabbage, 6g salt and 2g black pepper; simmer for 5–8 minutes until the thickest cabbage ribs are tender. If it is too thick to ladle, add and record extra processing water.
Rest for 2 minutes and serve in warmed bowls. Freeze late-week prep portions promptly in shallow containers on preparation day.
The displayed quantities already match your selected servings. For 1 serving use a small covered pot and check liquid early; for 2 use the stated method. For 4 or 8 use the planned pot-capacity batches and divide every ingredient proportionally. Keep each pot below 80% full. Maintain a gentle simmer and judge each batch by texture, not by multiplying the cooking time. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.

A separate recipe page has its own serving controls. The quantities above already use the workbook’s 4 servings.

Combined shopping for all five dinners

Net subtracts only the example stock or recorded preparation allowed by the plan. Remaining is a calculated balance, not proof that food was bought, eaten or remains safe. Check the full recipes for processing water and actual product instructions.

Five-dinner grocery quantities
Ingredient	Need	Stock used	Net	Pack example	Purchase	Remaining	State
Rice	640g	0g	640g	Example package: 500g usable quantity. Confirm label/edible weight.	1000g	360g	dry
Chickpeas	960g	0g	960g	Example: 400g gross can, 240g drained. Confirm your label.	960g	0g	drained
Zucchini	600g	0g	600g	Buy exact edible weight; record any trimming losses.	600g	0g	raw
Carrots	700g	0g	700g	Example package: 1000g usable quantity. Confirm label/edible weight.	1000g	300g	raw
Onions	800g	0g	800g	Example package: 500g usable quantity. Confirm label/edible weight.	1000g	200g	raw
Olive oil	160ml	0ml	160ml	Example package: 500ml usable quantity. Confirm label/edible weight.	500ml	340ml	raw
Lemon juice	80ml	0ml	80ml	Example package: 250ml usable quantity. Confirm label/edible weight.	250ml	170ml	raw
Salt	30g	0g	30g	Example package: 250g usable quantity. Confirm label/edible weight.	250g	220g	dry
Black pepper	10g	0g	10g	Example package: 50g usable quantity. Confirm label/edible weight.	50g	40g	dry
Broccoli	600g	0g	600g	Example package: 400g usable quantity. Confirm label/edible weight.	800g	200g	raw
Black beans	480g	0g	480g	Example: 400g gross can, 240g drained. Confirm your label.	480g	0g	drained
Pasta	320g	0g	320g	Example package: 500g usable quantity. Confirm label/edible weight.	500g	180g	dry
Mushrooms	500g	0g	500g	Example package: 250g usable quantity. Confirm label/edible weight.	500g	0g	raw
Peas	300g	0g	300g	Example package: 500g usable quantity. Confirm label/edible weight.	500g	200g	frozen
Canned tomatoes	800g	0g	800g	Example package: 400g usable quantity. Confirm label/edible weight.	800g	0g	canned
Potatoes	1000g	500g	500g	Example package: 1000g usable quantity. Confirm label/edible weight.	1000g	500g	raw
Ground cumin	4g	0g	4g	Example package: 40g usable quantity. Confirm label/edible weight.	40g	36g	dry
Red lentils	320g	0g	320g	Example package: 500g usable quantity. Confirm label/edible weight.	500g	180g	dry
Cabbage	600g	0g	600g	Example package: 800g usable quantity. Confirm label/edible weight.	800g	200g	raw

Checks for this example

Reference packaged-food ingredients may differ by brand. Check actual labels and cross-contact information. Exclusions filter recipe ingredients and cannot certify allergy safety.

Check the actual products

Reference ingredient tags in this menu: gluten, mushroom, tomato. This list is not a complete check of every possible allergen. Read every actual ingredient label and relevant cross-contact information, including sauces, wraps, bread, grains and seasoning mixes. A reference exclusion does not certify a product or kitchen as allergy-safe.

Take the plan with you

Shopping CSV Full example plan JSON Task record CSV Planned portion labels CSV

Open the complete week planner

To use this exact example, download its full-plan JSON, open the linked week and choose Import full plan JSON. Review the dates, example inventory, servings and product limits, then apply your changes before exporting again. The linked week otherwise opens with its own saved settings.

The labels are a preparation schedule. Record actual completion, chilling, storage and thawing when they happen. Neither a planned date nor an imported file extends a product limit. You can print this workbook with your browser.

Sources and handling notes

Refrigerator Thermometers - Cold Facts about Food Safety | FDA
Read 2026-10-25.

Tips to Chill Food (Food Safety for Moms-to-Be) | FDA
Read 2026-10-25.

Handling Food Safely While Eating Outdoors | FDA
Read 2026-10-25.

Cook to a Safe Minimum Internal Temperature | FoodSafety.gov
Read 2026-10-25.

Cold Food Storage Chart | FoodSafety.gov
Read 2026-10-25.

Use the storage guide and each recipe’s shorter handling limits. Keep cold finishing ingredients separate from components being reheated. Later-week food must be made fresh or frozen promptly when the recipe and actual food history allow it.

The workbook and example calculations are original guidance. The recipes have not undergone real kitchen trials. A saved record cannot verify actual cooling, cold-chain conditions, temperatures or product labels. Cooking servings are quantities, not individual nutritional advice.