Slice an onion.
Slice mushrooms.
Fry up with ground beef.
Add a little water or soup stock or bone broth.
Let simmer for a minute.
Quick meal.
Just one of a million examples for quick recipes that take minimal skill. You can even run the veggies through a chopper or food processor.
I'm not really buying the "no time to eat healthy" thing.
The real time it takes is in the time you need to learn a bunch of skills that make that possible. In an ideal world you learnt those skills at your mother's knee, but we are now 3 generations into "fast food" so it's probable that was missed.
It takes time, and effort, to regain those basics. From something as trivial as boiling water, to using a knife, to "knowing" how long things cook for. Then experience as to what ingredients go together (tomatoes love Basil, chocolate doesn't like garlic).
A skilled person can make a lovely pasta dish in minutes, an unskilled person has literally no idea.
My mother learnt to cook with minimal information (recipe books and magazines), my children can get a master-class in anything on YouTube.
We live in an age where we have access to any knowledge we want, and yet seem to be incapable of doing anything for ourselves.
Mole (https://www.allrecipes.com/recipe/223261/authentic-mole-sauc...) would like a word with you...
BTW, not learning math can be very costly to your financial future.
It’s easy to say we “seem to be incapable of doing anything ourselves” but home-cooked meals are still de rigueur for younger generations.
That could be "learned" in 1/2 an hour if you don't want nice TV chef uniformity in the veggies.
Do you find the Vitamix ones reliable. I've run though a number of blenders from other companies and had them fail after a while. Usually the motor just stops working.
Also, the optional stainless container is a lot easier to clean than the plastic one that comes with it.
I've had various juicers and blenders in the past, the vitamix replaces all of them.
No, I am not shilling for vitamix. I'm just a satisfied customer.
Slice a head of cabbage, an onion, and 5 slices of bacon (or alternatively use smoked ham hocks or turkey necks).
In a large pot or dutch oven over medium heat, saute the bacon until not quite fully cooked. Add the onion to scrape up the fond and cook until soft. Add a cup of chinese cooking wine, cook for 3 minutes, then add two cups of chicken stock and a tablespoon of chicken bouillon. Add cabbage. Cook with lid on for about 45 minutes over medium heat and then another 15 minutes with lid off, stirring occasionally until the liquid is evaporated. Finish with pepper and season to taste with a bit more bouillon. It's slightly sweet, savory, smokey, and salty. My kids tear it up.
Want to make it a main course? Add some cooked ground meat and a few of cups of cooked rice. Now you have a meal that can last you all week. LOL.
And you also need rice/potato with it unless you go keto in which case you need much more cleaning/slicing mushrooms and more meat.
FWIW, in my ~10 year professional cooking career I think I've washed a batch of mushrooms a grand total of 2 times, only because they were uncommonly dirty. You've probably eaten unwashed mushrooms many times in restaurants. Eating a little dirt probably isn't going to hurt you. If there's anything pathogenic on them a rinse in water isn't going to do much.
I should mention that the mushrooms are always cooked well.
Rice can be put in a cooker and prepared ahead of time. Some cookers even let you specify a time in the future when it should be ready. Similarly, marinading develops a lot of flavor over time that you could be doing work or errands.