Martell has the right idea. Cook up complete meals (including rice or noodles) and dehydrate them. If the pieces aren't too large, you can rehydrate by pouring boiling water over them (use zippered freezer bags), stir or shake the bag a little, cover with a cozy or wrap in your jacket, let sit 10-15 minutes, enjoy. No cooking pan to wash! Do experiment at home, first. A few caveats: My efforts at dehydrating peas resulted in green shotgun pellets capable of breaking a tooth even after 15 minutes cooking over the stove. If you want peas, get the freeze-dried kind by "Just Tomatoes" (sold at Wild Oats and Fred Meyer that I've seen) and add before packaging. Also, ladele out your portion size and dry each portion individually, at least until you have enough experience to know how much of the dehydrated stuff is enough but not too much. Finally, remove as much of the fat as you can so it won't turn rancid. Meats (especially hamburger) should be cooked separately first and as much of the fat removed with paper towels as you possibly can.
For less advance prep, couscous (I prefer the whole-wheat kind) makes a great instant meal. You can use seasonings, dried boullion, TVP or dried hamburger, and some of those "Just Tomatoes" freeze-dried veggies to spice it up. The "Spice Hunter" risotto carried by Safeway in their health food section is also really good (again, I add a little TVP and veggies). I also use the dehydrator to dry store-bought dried fruits for another hour or so to get more of the moisture out of them. They are chewier but definitely lighter after this treatment.
http://www.freezerbagcooking.com/index.htm is an excellent source, especially if you want your outdoor meals simplified. Of course sarbar is trying to sell her book, but there are lots of recipes and hints on the website.
May your trails be crooked, winding, lonesome, dangerous, leading to the most amazing view.--E.Abbey