Yeah, the last thing I would do is divide the room into separate kitchen and dining/living room areas. I just got done tearing down such a wall, in a house that's considerably larger (5BR / 2-1/2BA) to make a large kitchen/dining/living room where everything melds together. Many people are either renovating their older homes to achieve that or buying new ones that start out that way, because it suits how many of us live nowadays. Kitchens are no longer private areas where someone labors for hours a day to prepare family meals; rather it's a gathering area with cabinets and appliances designed to look good, and thus it's a room you want your guests to see. Fewer people want formal separate dining rooms anymore - why reserve the nice table, chairs, and china for a few special occasions each year? With your home I'd arrange everything so no matter whether you're preparing food, eating, cleaning up afterward, socializing, or watching TV, you sit or work in a large room with those nice views unhindered. I'd also nix the big range, and consider a good 24" cooktop - several have small knobs in front off to one side such that it leaves almost the entire surface for burners, rather than the traditional 6" of width at the right used for controls, so you still have a roomy surface to work on. (Personally, I'd be fine with a 12" or 15" wide two-burner setup for a 2BR/1BA home, but I know many others wouldn't be). I'd also consider a 24" undercounter oven. I used one with a side-hinged door, glide-out racks, and a very slim control panel at the top so the oven cavity is as high as possible. I don't need to lean downward to insert or remove food from the top rack, and the door and slide-out rack arrangement means I don't ever have to lean over or around an open drop-down door like you would with most ranges. And there's room for a drawer underneath it, great for baking tray storage. If I need additional oven space, I have an Advantium high-speed oven that can also be used as a conventional oven or a microwave. These (and other similar units) are available in wall-cabinet, undercounter, and over-the-cooktop configurations.

Double-bowl sinks are great when you have a 36" sink. But when you are limited to a 30" sink cabinet, you won't find a sink with 2 bowls with one being a good size. You should get a single-bowl sink. There are about a million threads on this forum about the advantages of single-bowl sinks. Since you have a dishwasher, there shouldn't be much need for 2 bowls. I have had double-bowl sinks, and now have a single bowl, and cannot imagine going back to the inconveniences of a double bowl in a 30" width. No more banging pots into the divider, I can set down to soak my largest roasting pan, and there is only one drain, so no need to dump the contents of a greasy slimy drain strainer into the other side where the disposal is. There's more room under a single-bowl sink too, cause there aren't two drainpipes. Get a single bowl sink and make your life easier. :)

If you've got a 22x33 in there now, a 22x33 will go back in, even undermounted. The only advantage to the smaller sink is that it will be able to be pulled farther forward without cabinet alterations. Bigger is better with sinks.

I have a 30" sink installed in a 33" base cabinet. Until about a month ago, I only had divided 36" sinks. The 30" single basin is more width than I could ever need - I would not get a 36" unless I was cooking/baking with extra-wide pans. Like Sophie said, your cabinet and your contractor's installation method may constrain your options. Mounting clips would not have fit into my 33" base cabinet without notching the sides, so we used a different mounting system. My sink is 8-1/2" deep, plus 1-1/4" countertop, and the depth is perfect. I wouldn't want it any deeper for a clean-up sink. On the other hand, my 15" prep sink is 10" deep, and that is perfect for filling narrow pitchers, coffee maker, etc.