Here is foolproof chicken:
Get chicken breasts, salt, extra virgin olive oil, and Kerrygold salted butter.
Put 2 pats butter in a frying pan and 2 spoons olive oil. Warm it up and add the chicken breasts. Now cover it 90% with a lid, leaving 1 inch open. Put it on medium-low heat, aka 2.5 to 3 out of ten on an electric stove. It should be sizzling well. After about 20 minutes or so, check to see if the bottom is golden brown. If so, sprinkle salt on top, flip it, and cook for another 15 minutes or so in the same way, then add salt. Comes out to die for every time.
Easy grilled cheese:
Melt butter in a skillet. Add 2 slices of bread, swirl it around to soak up the butter, and a cheese slice on top of one of the slices of bread. Put one slice on top of the other, butter side out. Flip periodically until both sides are golden brown.
Easy spinach: Get a plastic clamshell pack of spinach. Boil some water and put a bowl of ice water next to it. Dump about 2 cups of the spinach in the boiling water and let it wilt. Quickly take it out with a slotted spoon or chopsticks, and put it in the ice water. Half a minute later, drain the ice water and serve the spinach. This is really good with added chicken stock, lemon juice, and salt.
Mejaddara: Mix brown rice and lentils together 50-50. Put them in a saucepan, cover with water, stir it around with your hand, and drain the stuff in a strainer. Now chop up an onion and fry it on medium heat, stirring occasionally, in a splash of olive oil in the saucepan. Don't burn the onion. Add the strained rice and lentils, add 3 times as much volume of water as volume of rice'n'lentils to it, stir, and bring it to a boil. Once it boils, partially cover it with a lid, lower the temperature, and let it simmer for 30-40 minutes. Now's the time to add salt (don't skimp), cumin powder, and maybe coriander.
Joy of Cooking is hands down the best guide to introducing you how to cook for yourself. Luck OP