Not sure if this might help on the (not) cooking front
https://www.dietdoctor.com/low-carb/without-cooking
If you see something you fancy and struggle with the recipe maybe your wife could talk you through it before you step into the kitchen so you are clear about the steps.
My asd’s tend to not go through recipes beforehand and then when they get to a “meanwhile” or a “using the stuff you prepped earlier “ bit or realise later the list of ingredients specified some sort of preparation that the method hasn’t mentioned then it all falls apart as they aren’t ready for the next instruction and it’s needed right now and panic ensues. I think that’s common enough in anyone not used to recipes to some extent.
Personally I’m not too anal about things like 127g instead of 125g. I mean just how accurate are my scales anyway. Also I will miss or exchange ingredients if I don’t like them or haven’t got them. Eg I don’t like walnuts so I just miss that out. If it uses two different flours and I run a bit short of one I up the quantities of the other. I’m sure you get my drift.
So reading the whole thing first, noting preparation descriptions like sliced, chopped, steamed, boiled in the ingredients part and having everything out and to hand before starting is a great way to make it a bit more foolproof. And being willing to not be too rigid if the need or desire arises means you get more creative and possibly invent new dishes along the way. The trick then is remembering what you did differently so you can recreate it.