For the curry, I peeled, cubed, and boiled enough sweet potatoes for 3 servings (I can't tell you how much this is-how much sweet potato do you eat in one sitting?), mashed them in my KitchenAid, using some of the leftover pot liquor to thin them a bit for good mashing. Then I divided it in thirds, and spread it on parchment paper about 1/8" thick. Then dehydrated it at 135 until it was crackly. Mine took about 10 hrs (I just left it go overnight). I broke the sweet potato leather into pieces, but you could also grind it to powder in a food processor/blender/coffee grinder. I bought Thai Red Curry Paste (I prefer Mae Plong brand), spread it out on parchment, and dehydrated it at the same time as the potatoes. When the paste was done, I ground it in my food processor. In a quart ziplock, I put one of the servings of potatoes, about 2T of the dried curry paste, about 1/4 c of coconut cream powder, and about 1/2 c of freeze dried pork sausage (from Honeyville). I often make this at home on the stovetop, and use a can of coconut milk instead of the powder. This version of the recipe is pretty zesty/curry heavy. Either up your coconut cream powder, or back off on the curry powder if you don't like the strong flavor.
For the mashed sweet potatoes (you can do this with regular potatoes or instant potatoes too), I did the same potato prep, put it in the quart bags with 1/2 c of either FD ground beef or chicken, 2T of butter powder (you could also put cheese powder in here, or freeze dried cheese), and some dried chantrelle mushrooms I got at Whole Foods. This one definitely needs at least salt/pepper to zest it up a bit.
For spaghetti, I baked a spaghetti squash whole, let it cool a bit, cut it in half, cleaned out the seeds, and spread the pulp on two dehydrator trays (I figured 1 serving for each half). I also dehydrated a jar of my favorite no meat spaghetti sauce (I find the serving ratio works best at about 1/3 jar a serving, but do what works) for about 10 hrs, until it's leathery. Put the squash & the sauce-leather in a ziplock along with 1/4C ea. of FD hamburger & sausage, & some more of the chantrelle mushrooms. Separately package some grated parmesan (I use little teeny ziplocks like you can get at a craft store), and voila!
I know these aren't very exact, but I hope it gives you some ideas. Hope this helps!