Okay, now I'm thinking TWO meals on the next trip will be dehydrated, chili and burritos.  I wanted to get into this new world slowly...  But I've never been very patient!

prouboy

The dehydrator gets very busy in the weeks leading up to our annual trip. In addition to the burrito fixings I dried spaghetti sauce, apple sauce, apples, strawberries, bananas, jerky, mixed vegetables, and deli ham.  Also several pounds of ground meat for use in the spaghetti and Zatarin's dirty rice mix.

In the past I have dehydrated tuna and shrimp, but I was not really happy with how they rehydrated, and my wife was not happy with how they smelled.  

Pat

My wife and I are very big on dehydrating.  It makes things so easy and light.  Pasta sauces are great to dehydrate.  Just make them up as you normally would and spread the finished product out on sheets (which you can buy or use parchment paper) and dehydrate.  You'll end up with something the consistency of a fruit roll up, which is easy to rehydrate for a quick and tasty meal.
ST is right about dehydrating oily stuff.  That being said we do it with caramelized onions, asparagus and a few other items.  Those things dehydrated with oil won't last for a long time, say a year, but will certainly last months.
This year I went to the cheese store and had all our choices (hard cheeses like gruyere, parmesan, emmental etc.) cut to 100 gram increments and then each one shrink wrapped separately.  It worked out really well.  None of the cheese went off and any oil was contained.
I wasn't so clever, however, with tortilla wraps.  I had them shrink wrapped four in each packet.  They stuck together and became inseparable resulting in a bread like substance of dwarf star density. Ah well, life is for learning.

Tortillas are a mainstay for almost everything we eat.  (Even egg rollups for breakfast.)  We had a "tortilla crisis" once where I wasn't monitoring until too late, and we had to do some creative scrambling to avoid running out of tortillas!  Since then I error on bringing in too many, and then I freeze any unopened packages.  On the advice of a grocer, I only buy the tortillas sold on the shelves, not in the coolers. 

prouboy

I cut the marinara sauce sheet of leather up with a pizza cutter om a cutting board.  Seemed to hydrate quickly that way.  Have read of people using a food processor to cut it up.