Wow, that's incredibly organised. I'm never sure enough how often I'll be cooking during a week to plan in any level of detail. I just cook from the stuff I have in the fridge, and buy a load of food whenever I'm low on raw materials and I've time to shop. When I shop I often plan one or two meals and just buy generally useful ingredients otherwise. I tend to keep a stock of stews, curries, Bolognese sauce and so in in the freezer to cover shortages.

I have an extremely small freezer, so it's difficult to cover shortages like that; hence I work much more on a just-in-time-supply basis and actually buy what I'm going to need that week (in theory).