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Try to make things in large enough size so you don't have to cook every day. There will be days where you just don't feel like it and having leftovers will be useful to have. Cooking every day will burn you out when you first start and when mistakes happen you'll revert back to ordering food. I cook 2 or 3 times a week so I always have a variety of leftovers to choose from. I mix and match different things together often. I'd get a slow cooker. You can make a million different soups and chilis and also braise meats. The soups will help you work on your knife skills. Get a cheap set of knives and a decent chef's knife. The former is for cutting food on the plate, bread loaves, etc. The latter is for cutting up veggies and what not for soups and for slicing off pieces of meat when it's finished. A set of deli containers. These are great for leftovers and for freezing most of a large soup or whatever when you make a large batch of something. Thaw a frozen one a day or two before you need it. I cook dry beans 2 pounds at a time and freeze them in the smaller ones so I can always have some to make tacos or a rice bowl. A 10 inch Lodge cast iron skillet. These things are workhorses that you could pass down to your grandkids. You can use them for everything a typical nonstick pan can do plus you can put it in the oven to finish meats, make mac n cheese, cakes, cornbread, etc. I use mine every day. They're like 30 bucks at Walmart. Get the flat bottom one. A large pot to make pastas, beans, or soups in. You can go with nonstick with this but I'd probably go straight to stainless steel. A cheap rice cooker or a small pot. I'd go with the smaller pot because you can use it for more than just making rice. It's faster for rice but it's not a set it and forget it process like with a rice cooker. Basic utensils like a spatula, ladle, tongs, wisk. You should go with metal for everything but a plastic ladle is fine. If you do get a nonstick pan you'll need plastic or silicon so you don't scratch the coating on the pan. Silverware. Get whatever cheap set of forks, spoons, and butter knives you want. They should feel good in your hand, if you can hold them in the store first.
I love my deli containers. These ones are great. I use them every day for leftovers. They're water tight and the lids are easy to take off. I freeze things in them all the time(soups, beans, etc). The only thing that's bad(and this won't be a problem with what you want to freeze) is that if you're freezing a liquid(water, broth, etc.) the lids are so good that the expanding pressure will bow the bottoms instead of popping the lids off. This makes them harder to stack. But they go back to normal with one round in the dishwasher. When I freeze my homemade bone broth I freeze them with the lids off and break up the ice on the surface every 2 hours while it's freezing. Consider getting these labels as well to write the name of the contents and the date. I use these for frozen stuff and they work perfectly. They're super easy to take off, don't come off by themselves at all, water doesn't mess them up, and they leave zero residue.