If you are new to cooking, the trick is repetition of a few flexible meals rather than a different recipe every night.

• Monday: Sheet-pan chicken and vegetables — one pan, minimal cleanup.
• Tuesday: Pasta with a basic tomato or garlic-olive-oil sauce.
• Wednesday: Stir-fry using leftover vegetables and rice.
• Thursday: Tacos or wraps with seasoned ground meat or beans.
• Friday: Baked fish or a hearty soup to finish the week.

Build a short shopping list around these meals, cook double portions where you can, and reuse ingredients across days. Within a month you will have learned core techniques — searing, boiling, roasting, and seasoning — that apply to almost any recipe.