Freeze dried has improved a lot. But the shelf stable food market has improved a lot as well including MREs. While it's heavier and a bit bullkier, it's cooking time is minimal or even skippable wtih some other techniques. The hydrogen heating packs are quite compact, but the packages themselves are often quite dark so setting them out in the sun on a warm day can heat them right up in 30 minutes or so.
The trade off point in weight happens at about the 2.5 day mark. Until then shelf stable food can be lighter and often of equal or better quality. After that point you should look at dried/freezedried foods.
Fuel is often the primary contention in what types of meals you'll pack and eat. If you can work with fires, there are stick burning stoves that are quite efficient and save all the fuel weight and bulk. This opens up more options in quality crafted lightweight meals.
Living in Utah, there is a lot of self sufficiency attitude from the prevailing religion. This trickles out into the economy in useful ways for backpacking with dehydrators, information, recipes and ready dried separate ingredients so you can craft your own sauces and meals.
I'll usually use a mix of commercial and home crafted meals but I don't usually do long trips so my options are more wide open. Cous cous is a good option for example. It's inexpensive, requires only boiling water and standing time to cook. Forms a good basis for a meal. Maybe a little harissa, some foil pack tuna or chicken and freeze dried vegies and you've got a light weight minimals home crafted meal.
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