I’ve tried a variety of different foods for expeditions ranging from Himalayan style where you just hire a cook and they take care of it all to dumping hot water in a bag of freeze dried food. My current, and favorite technique is to eat as much “normal” food as possible as I think it is less of a shock on the system, tastes better and doesn’t take too long to cook.
One of the mainstays of my meals is dehydrated vegetables. I’ve tried going with the entire dehydrated program (Sweet & Sour Pork, etc.,) and while I’m sure there are dry-masters out there who can do it, my experience was a certified disaster. I’m still pulling chunks of stringy beef out of my teeth six years later. But, what does work really well is to buy big bags of frozen veggies, hash-browns and other similar items, then dump them straight into the food drier while they are still frozen. Very little muss, fuss or hassle. The only catch is that it takes a day to dry a load, so you have to start a week or so ahead of time.
The advantage of dehydrated veggies is that you can make a meal out of them by themselves, or more often, just throw a handful into soups, rice or mashed potatoes and they do a good job rounding out a meal.
My drier is a standard issue Nesco unit with four trays. I got it as it was basic and cheap, and now after many years of use it has paid itself off many times over. As a basic example, it will turn eight pounds of mixed veggies into about one pound of very durable, lightweight, easy to eat food. Yummy.