I too tend to prepare meals before the trip, freeze them, then thaw them out. I don't have a portable fridge/freezer so on long trips you'll see a degeneration of the quality of meals as my supply of ice diminishes.
I'm not a big breakfast eater so I tend to focus on dinner as the main meal of the day. I'll have a bowl of oatmeal or a "Texas PB&J" (large flour tortilla instead of bread, they last longer that bread. Spread PB&J over whole surface, roll it up, easy to eat and delicious) for breakfast. Lunch on my expeditions is usually on the go and tends to be finger-food (cut up celery and carrots with dip, sliced dried sausage or biltong, cut up cheese, sliced apples and oranges, pretzels). I like to be at camp every night with enough time to make a solid dinner.
I take pride in my "Sonoran Chili Negro" so I'll make that at least one night. I like salads that use picked vegetables, like cukes, tomatos, onions, beets.
Another family favorite that freezes well and makes for a hearty dinner is a Portuguese "Caldo Verde", a hearty chowder of sausage, chicken, spinach and potatoes that we usually serve on the first day with crusty bread and good wine.
I pre-marinade (dry rub) and freeze trimmed chicken thighs, then grille them and serve them with tortillas and salsa fresca, guac and sour cream, maybe some quick Spanish rice on the side. If I'm grilling I'll take Texas Sweet or Vidalia onions, cut an X into them almost to the bottom, then pour a dash of Worcestershire and a dash of bourbon into the cut, then sprinkle with salt and pepper and place them in an oiled piece of heavy duty foil, wrap them tightly, grill them (turning frequently) for 45 minutes to 1 hour.
One night of the trip I usually do loaded baked potatos, big ones. Poke them, rub with oil, sprinkle with salt and pepper, cover in foil, cook them in the coals, turning regularly. Sour cream, pre-cut chives, pre-cooked and chopped bacon that you can reheat by packing it in foil, thick-grated jack cheese, maybe some leftover chili.
I also make a lot of couscous when camping, it's easy and quick, is filling, and you can make it in a 1,000 ways.
I also like to make "Venezuelan Breakfast" for one of the dinners, since it's hearty. Sautee diced roma tomatoes, mild Anaheim peppers (although Poblanos work well, too) and white onions until soft, then pour your eggs and scramble like you normally would until done (add salt and coarse ground pepper to taste). Serve it with pre-cooked (thawed) seasoned black beans and thick ham steaks grilled and basted with a Coke and Worcestershire reduction and either crusty bread or tortillas, depending on the length of the trip.
Speaking of tortillas (can you tell I live close to Mexico?), A friend of my wife just recently introduced us to a great dessert: she takes the smaller tortillas, sautees them in butter until soft, then takes apple pie filling from the can and rolls it inside the tortilla, covering the whole surface of a cast iron skillet with the rolls. She then sprinkles them liberally with brown sugar, cinammon and a little nutmeg, then bakes it for 30 minutes on hot coals, until the whole thing is bubbling! Like I said, we don't have one, but if we had an Engel set to freeze and could have broken out some vanilla ice cream to go with it, it would have been close to heaven!
Anyway, these are just some ideas, I spent 6+ months of the year *every year* from 1990-1994 in the Venezuelan outback, camping in pretty primitive conditions, and learned a lot about cooking decent menus with a good imagination and good prep.