You could freeze part of your leftovers or if you have friends/family/neighbors who cook, you could trade leftovers with them. It's still reheated, but at least you get more variety.
I used to do the same thing. I think the best way to get out of that cycle is to start trying to cook something good just 1 day per week. The rest of the week can be trash, but just plan 1 good recipe.
In the beginning, making a new dish takes forever and feels really stressful because it's all unfamiliar, but if you do it enough, it becomes something you can do on autopilot with very little thought or planning. Even having just 2 or 3 autopilot recipes that you've perfected logged in your brain somewhere makes such a huge difference. That doesn't mean you have to cook them every night, but you can at least break up the monotony and unhealthiness of your current meal options.
Plus, at least for me, having a meal that is healthy and actually tastes really good makes me so much more productive when I get back to work.
Josh's wife here. We actually don't get the CSA food delivered...I pick it up. But I feel the same way. We eat a lot more vegetables and fresh food and it forces us to come up with new recipes to use up ingredients. A few weeks ago we got some chayote, which I had never seen in my life, but we ended up making a really good stew with it.
Even though we aren't getting a meal plan and instructions with our box of meat and produce, it still feels like part of the work is done. I see it as a good in-between option: not as expensive as the meal delivery services and not as much work as just planning and shopping for meals from scratch. I can see how it could be overwhelming for beginners, though, if they receive a bunch of ingredients they aren't familiar with.
I think that's where building the intuition and creative-thinking part of cooking becomes important. We're working on balancing this with CookAcademy -- trying to walk users through the cooking process in great detail, without letting them rely on that detail too much. We hope that teaching them the concepts behind what they're doing and encouraging experimentation will help them eventually rely on their senses and experience rather than relying on timers and measuring cups. To me, cooking feels like much less of a chore when you can get to that point.