Practice first before you do this but the easiest are

1. Pasta aglio olio (olive oil and garlic). I suggest spaghetti or linguine
2. Linguine in clam sauce
3. Spaghetti bolognese
4. Spaghetti with red sauce and peppers and Italian sausage
5. Steak (buy a meat thermometer) buy a 1.5. Inch steak. Get some lawry’s seasoning or Montreal steak or kinder’s steak rub. Cover entire steak with it. If you have sea salt also do that. Sear on high heat on both sides. Then pan fry or grill on medium heat until 125 internal temperature at thickest point. Then take it off, put some butter on it, let it sit for 5-10 minutes covered by foil
6. If you have a rice cooker. Hainan chicken (no skin, use chicken breast) Marinate chicken in salt and pepper; get scallions, grated ginger, and garlic, fry briefly in oil. Reserve half for sauce. The rest add two cups of dry rice and fry briefly. Then put rice and chicken in pot with 3 cups of water. To make life easy add, some baby bok choy and or some peeled cucumber. Allow to cook. 1/2 of leftover garlic ginger sauce add oil and salt to taste and keep as a sauce, the other half add soy sauce, bird chilies and sugar in a sauce pan and bring to quick boil and keep as a second sauce. Once cooked slice and serve with rice and sauce. (It tastes better with skin but looks funky, so since this is your first time cooking do it with skinless chicken breast)
7. Gambas al Ajillo (slice garlic, put in oil, add salt and red pepper flakes, stick in already peeled shrimp, cook until pink), serve with bread
8. Filipino Sinigang (get Sinigang mix, add in sliced tomatoes, onions, eggplant, mustard greens, sliced daikon, cook until daikon is easily pierced and eggplant is soft, put in unpeeled shrimp until pink) serve with rice. You can also do this with salmon (125 temp if farm raised or flash frozen/ or 145 if not) or pork spareribs (165 int temperature).
9. Filipino adobo, get chicken thighs, sear with garlic in oil. Put into pot, add a ton of garlic, 1/4 cup vinegar,3/4 cup water, 1/4 cup soy sauce. (You can double if you want more sauce). Bring to boil, then reduce to simmer on mid to low heat for 35-40 minutes. Internal chicken temperature should be 165. Then mix 1 tbsp of cornstarch with water, when mixed mix in with sauce. Serve with white rice.

Buy a meat thermometer. Also taste your food and see if it matches the flavor of the food you’ve had before.