While I've been impressed with the MJO quality I prefer to create my own recipes and dry them.
It is more economical and it is a great way to deal with leftovers rather than letting them sit in the fridge until they fester. I also like the control of flavor, spice, salt, and such.
Last night for example... we had a dish of ground turkey that I seasoned as Hot Italian Sausage would be seasoned. To the turkey mixture I added zucchini, mushrooms, onions, garlic, sweet peppers, tomatoes, fresh basil, fennel, chili sauce (or plain tomato sauce), black pepper, and a pinch of red pepper flakes. Oh and a splash of red wine to deglaze the pan. This was sauteed and we have tons leftover. So now it's on the dehydrator now and will be used tossed with pasta, olive oil and shavings of good quality parmiggiana-reggiano.... or it will be used hot in a pita or wrap with some rehydrated dried feta cheese. If early in a trip I might even pack in some nice Italian rolls and have it hot on that with a slice of smoked provolone.
Sometimes it seems complicated but drying what you are already cooking for a meal at home can really add variety to a menu and, if you create a stock of meals in your freezer, you'll have a selection at your fingertips.
Now if only I could keep Bryan from taking the meals on his business trips and rehydrating them in his hotel room. He's such a pain! (smiles)