The way I get round most of that is just using recipes for inspiration / a base and only using recipes that call for the sort of stuff I use anyway.
This means anything by Jamie Oliver is usually off the menu!!
So if a recipe has dried herbs / spices / oils etc then I will buy them but generally I susbsitute or omit anything too out of the ordinary,
You can batch cook without a freezer eg we had gammon, cauli cheese, wedges and veg last night. I made a massive cauli cheese and will add macaroni and a bit of extra cheese sauce to make another dinner.
Bolognaise = lasagne
Chillli = tacos / enchiladas
Casserole = pie
And all of the above plus jacket potato. Does your oven / any other kitchen gadgets have a timer?? Definitely learn how to use it so you can get stuff on the go before you get home eg potatoes.
Ask / research the zillions of threads about meal planning - don't go too mad but maybe try 2 new dishes a week. Slowly you will add to your repertoire. Take photos of your meal plans or put them all in one place so you can easily flip through past ones for inspiration.
Don't be tied to recipes - eg sausages, mash and freezer veg. or jacket potatoes, salad and cooked chicken (bought) takes minutes to put together once spud is cooked.
Work out shortcuts you are happy with eg I use packets of vegetable micro rice - plus oven baked fish plus veg is a very easy dinner with no waste.
Plan in a 'fridge harvest' meal every few days and get inventive to use up leftovers. Currys / pasta sauce / soup / pies (use shop pastry) are good for that.
And yes to recipe boxes. They are expensive but teach great techniques which took my cooking up a notch. I don't use them anymore but it was good to have 1 a month for about a year.