I'm new too, and recently purchased/upgraded equipment and there are a couple of things I would have done different:
Don't brew indoors... it makes a mess, and takes up the kitchen for the entire duration of the brew.
Buy a turkey fryer with stainless pot and strainer in the 10 gallon range. It's big enough to move up to BIAB all grain brews, and small enough to do extracts too. I got mine for around $100 at Cabelas.
You'll need a chiller. Immersion chillers work really well for 5 gallon batches.
Unless you're set on bottling, skip all the bottling equipment and go straight to the corny (or others) kegging system. I never bottle anymore, and all my bottles, bottle tree, washers, etc. are just taking up floor space, not to mention the initial cost.
Go with a 6-1/2 gallon glass carboy with the S shaped air lock and a plastic bottling bucket for the secondary. The larger carboy will give you plenty of headspace, and the bottling bucket is much easier to draw from than a carboy.
Plan on collecting yeast from the very first transfer... it will save you money on future brews.
I don't know how handy you are, but there's a lot of home-projects that you can do to save money:
Keezer/kegerator build
Immersion chiller
brew stand
fermentation chamber
stir plate
You're doing the right thing... figure out exactly what you want, then work towards it, hopefully without wasting money and effort along the way.
Good luck!