I have not done freeze dried since my back packing class, but back then they all tasted the same, salty.
My buddy and I do week long trips and eat pretty good. We always carry an extra days worth of food, in case we cannot resupply. If you want to explore the wonderful world of real food, here are some brief tips.
1. Aluminum and Ti cookware are great for boiling water, but real cooking takes stainless steel. We use an MSR Alpine 2 pot kit, and a small GSI teapot.
2. 2 stoves are great, one for cooking and one for heating water. We use a pair on Trangia Alcohol stoves (but not with their pots). There are other stoves out there, just read the threads...
3. Foil pouch chicken is great. You can also get salmon and that is not bad. You can decide about everything else, but we found canned shrimp to be wretched. I was raised Roman Catholic and I am permanently scarred by canned or foil pouch tuna fish (my Protestant wife loves the stuff).
4. You can make a great marinara sauce from a small tin of corned beef, just know that the sodium is high. Maybe just as high as freeze dried food.
5. You can do a lot with whole wheat pasta and whole grains.
6. Oatmeal, grits, and cream of wheat are the staples of breakfast.
7. Peanut butter, jelly, and tortillas travel well.
8. Condensed canned milk and canned parmesan cheese is the basis for great white sauces. You can get a couple of days out of the parmesan cheese before you have to toss it as garbage.
9. Plan to resupply regularly, maybe even daily. I once resupplied from a party store on Cape Breton Island that mostly sold beer, but I made a fabulous dinner from Rice-A-Roni, canned peas, and canned chicken, and promptly exhausted their food section.
Regardless of what kind of food you carry, practice bear bagging. It works for varmints too.