You'll find the dehydrator is your friend. You can cook all sorts of things and dehydrate them. I tend, for the most part, to dry whole dishes and sauces if I can.
Quinoa, amaranth, spelt (wheat berries), kasha (buckwheat groats), rice, wild rice, pasta, and such all work well if cooked and dehydrated first and then simply rehydrated in a bag (I use a hard sided container) and cozy. Also, things like shredded russet potatoes, sweet potatoes and such dry and rehydrate beautifully. I will coarsely grate russet potatoes into a soup in place of rice just for a bit of flavor change - then dehydrate it to make it more instant on our trips. Legumes and beans (lentils, garbanzo/chickpeas, butterbeans, limas, etc.) dry very nicely too. I often like to combine them with rice in a dish to make a complete protein.
By cooking the whole meal at home (or drying your favorite leftover soup, stew, or chili) it makes it really easy at camp. Simply add water and wait a bit.