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To turn recipes into an accurate grocery list, calculate how many portions you actually need, divide by the recipe's original yield, multiply each ingredient by that scaling factor, combine repeated ingredients across recipes, subtract what you already own, then convert the remaining amounts into store packages.
The right weekly vegetable quantity depends on how many meals you plan to eat at home, how much your household normally uses, what vegetables you already have, and how much should be fresh versus frozen or longer-lasting.
The right amount of pasta depends on whether it is a main meal or side, how much each person normally eats, and whether you want leftovers. Calculate from dry pasta whenever possible, then adjust for pantry stock and package size.
There is no single weekly rice amount that works for everyone. Calculate how many rice meals you actually plan to eat, multiply by your normal dry-rice portion, subtract what is already in the pantry, then adjust for package size and cooking yield.
Do not start with a fixed number of pounds of meat per person. Count the meals that will actually contain meat, add the portions needed for the people eating each meal, include planned leftovers, subtract freezer stock, then convert the result into the packages sold at your store.
There is no universal amount of food everyone should buy for seven days. The right weekly quantity depends on how many meals you will actually eat at home, how much your household uses, the leftovers you plan to create, and what is already in your kitchen.