I personally think that freeze dried gets a bit of a bum rap. I suppose the pros and cons can be debated till the cows come home but I think it can be useful, especially if weight is a concern.

On shorter trips I find it easier to get by with other options but on longer trips the weight savings make it attractive especially if you can punch it up with some other additions (like some fish). If you are loaded with dough the individual foil serving packets are fine but seem to add up ($) rather quickly if your trip is more than 10 days or so.

Here is what I do. I prefer mountain house and I purchase the #10 tins when they go on sale in the middle of winter. Then I empty the tins into a nalgene 96 oz water canteen. These canteens are mislabeled IMO and should be marketed as food storage containers. Excellent for oats or freeze dried they have a wide mouth air tight seal, are flexible and nearly indestructible. It is easy to manipulate the bag to empty the contents. They are tough to find as most folk don't use them for water and thus they probably sell infrequently.
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You will need a "cozie" for your pan as you now haven't got the option of the foil pouch. Somewhere in the past I have mentioned the company you can get the cozies from (previous thread). The whole system works very nicely. Just boil the water, add the freeze dried and stick it in the cozie for 15 minutes. I like to let it set a bit longer than what is called for. Don't worry, it will be plenty hot.

I actually prefer this method over the individual servings as I don't have the messy foil pouch to worry about after I eat. Yup, you have to wash it out and then you have to store it or burn it (and it doesn't burn that great). No matter how well you wash it there will be some left over food particles and over time it will start to smell and you might end up with some uninvited company.