I seriously wanta "FAST-Cookbook" right now... Just toss the pineapple...
But pineapple makes some wonderful cakes -- carrot cake, upside down cake, hummingbird cake...
Anyway pick up any UK style farmhouse kitchen type cooking book*, wind in some curry (Bengali tending to be my direction rather than most Indian provinces or Pakistan, I consider Thai, Jamaican and Japanese their own separate thing and all have delicious options) and stir fry when you have no time and you have my general approach to cooking. I usually go with French style base -- fry up some onions (red onions is best onions, indeed red/purple options for any vegetables is the superior choice when there is another), garlic, celery and carrots which could be a slight heresy but it works so well.
It is not unhealthy if you have something vaguely like portion control and actually get some exercise.
I don't do tomatoes so substitute that for jars of baked peppers (greek shops tending to be where you might find such things if they are not otherwise available around you) I slice up, put in with some frying onions and garlic and then blend (mixed herbs if you want).
I usually also figure life is way too short to make puff pastry or filo pastry so if I make any then it is some variation on the theme of shortcrust, though I will occasionally buy in some puff or filo/will generally have some in the freezer.
I am not a fan of pig meats (don't eat bacon at all, never would seek out pork) or turkey so use them sparingly/because that is all that is in the freezer. Generally though kill it, cook it and I will give it a nibble.
On vegetables then other than tomatoes I don't do courgette/zucchini, aubergine/eggplant, squashes unless cunningly hidden in curry/stew (and pumpkins are better anyway)
Beyond that it tends to be what I have in the cupboards/freezer/fridge combined with what I have not had in a while that decides what gets made. Pasta, potatoes (baked**, mashed, boiled, fried, sauted... many options for this one) , sweet potatoes, lentils, yorkshire puddings (
https://www.jamieoliver.com/recipes/sausage-recipes/double-whammy-toad-in-the-hole/ . It looks like a lot of eggs, and it is compared to most, results are the best I have ever had though), pastry, rice, bread, wraps, dumplings, scones
Chicken (try thighs), beef (cuts and mince), lamb, liver (get a good lamb liver, onions and gravy... wonderful and cheap), fish (bream is my favourite, though haddock if doing everyday fish available in the UK), sausages (good ones, can do cheap cuts of most things and make it work but not that), goat if I can get it, duck
Cheese sauce, pepper sauce/tomato sauces, stir fry, curry sauces, slow cooker (stews, casseroles, chilli)
Do be sure to poke around the import food section of the supermarket as there can be good stuff there, or at least something that can mix it up. I also have a mental map of all the local fruit trees/bushes because wild food is cheap and good. Make your own stock if you can (it freezes well, keeps for a while in the fridge too).
*the main things there being bangers and mash, yorkshire pudding/toad in the hole, shepherd's pie/cottage pie, lasagne, stews, gravy, cheese sauce. Learn those and the rest is nothing major. Learn some curry and oriental cooking and life is easy.
**clean them, poke them with a knife a bunch of times, olive oil (the oil I use for everything I can really, including cake) rubbed all over, salted and done for many hours in an oven is the way I roll. Never had a good microwaved one.
The number of potential combinations there means it never really gets boring. Can all be done pretty cheaply too, and once you learn to make it (not my thing but restaurants make their food taste good by loading it with butter and salt, otherwise it is all the same ingredients you have at home) how you like then it is delicious.
Sharp knives are safe knives, and learn how to cut
Though short version of cutting things is round things roll so keep it flat/appreciate that/get to flat as soon as possible, and make it so your fingers are not going to be in the path of the blade at all (the whole knuckle rest thing with fingers folded under is not a trick to look fancy, pinch whatever you are cutting over the blade where that is not possible).
Similarly things of the same size cook at the same rate. If your parsnips are being burned on the tips or still uncooked on the other then realise they are a tapered item and slice them into pieces of the same size/thickness.
If you can get to the point where you can think up substitutes on the fly (maybe you have a surprise vegan at the dinner party and it would be a social faux pas to ostracise them like they deserve) then you are laughing.
. For me the best mayonesse its the normal one or flavored with lemon.
Alright you guys, I'll end the debate. "Best Foods" mayonnaise is the best out of all of them. and just for this post, I'm going to make a cold cut sammy. So Hummmph to you guys. 
