What rules should I follow for improvised food recipes that aren't dangerous?
I've never heard of any two things which are safe to eat separately, but poisonous when combined.  When you consider everything gets mixed in the stomach anyway, I find it unlikely to ever find things like that.

Daniel's question about your food safety knowledge is an important one.  Make sure to use separate tools for raw meats, clean your tools, cook to appropriate temperatures, and not leave food out either thawing or cooling.  I wouldn't feel bad if -everyone- took a food safety class at least once in their life.  I mean, it's typically a few hour workshop.

In the long run, I would encourage you to aim for a diverse diet.  Make sure to include starches, green and root vegetables, and other oddities.  The underlying attitude of "I'll eat whatever is quickest to throw in a pot" can lead to frequently finding the same thing "quick to throw in a pot" and a less healthy diet.