Depends on what kind of cook you are. I make cinnamon buns, and pizza, from scratch on site. Cook over a portable stove and have an outback oven for long trips. But 3 nights, anything pasta or rice is easy. You can find Envelopes with sauses in any grocery stores. I found some pre-packed bought meals tasted horrid, others very salty and all very expensive.  There are great recipes too be had on the net for home prepared dry meals.

Mmmmm food. We like to eat well on camping trips and prefer to avoid the prepackaged dehydrated stuff (mostly, I'm just cheap).

We just recently got a dehydrator but have several tried and true recipes that don't call for dehydration. Some of my favs:

Pasta with a simple olive oil and herb sauce: you don't need much oil, throw some herbs (oregano, garlic, basil, hot pepper flakes, etc) right into the oil or pack separate (if you store the hot peppers in the oil, it will be SPICY). We like to add sun-dried tomatos (can get at bulk barn), sausage and shaker parmasean to the pasta for a full meal.

You can also replace the oil sauce with a creamy alfredo. You can get powdered alfredo in envelopes at the grocery store or in bulk at bulk barn. Bring some instant powdered milk, mix it all together for a creamy pasta sauce. 

Pancakes and shelf-stable bacon are easy and delicious.

French Onion Soup: Powdered onion soup mix (just add water and heat), add croutons and break up some baby bell cheese. 

Coleslaw: cabbage keeps fresh for a few days even when it's hot. Bring an vinegar and mustard based sauce (it won't be a creamy slaw). Prep the coleslaw first and let it sit in the vinegary-sauce while you make the rest of your dinner.

For your first or second night, potatoes and carrots and celery are easy to bring pre-cut. Wrap em in tin foil with some oil and spices and throw in the coals for 20 mins for a delicious dinner. 

I also find some good stuff on backpacker.com but you'll need to sift through some stuff that requires a dehydrator.
 
The biggest change we made when going from short weekend trips to longer trips was to watch portions. We always used to come back with half a food pack full. Now, we carefully portion everything out so we're not lugging extra, unnecessary food (although we always have a safety margin of food). 

It's contrary to the regulations. But I can no longer get clams in a pouch.. I love pasta and clam sauce.

I sometimes bring steak for the first day, with a slightly less elaborate packing job than scoutergriz - just frozen steaks in a freezer back wrapped in newspaper. The newspaper seems to stay dry enough to burn. A package of hotdogs will be fine for at least a couple of days... the issue there is I don't like packing buns since they take up room and get squished, but pita (or bannock mix to cook on the fire) is a decent alternative.

Beyond that all the basics are mentioned above, and I do sometimes use store-bought freeze-dried food. We sometimes take "Kitchens of India" products, which are these packets of various sorts of curry that you dunk in hot water to heat up and then open and serve... it's not ultralight-friendly since it contains all necessary liquid, but it is non-perishable, and if you're not too worried about weight it's a good option for those who want to do zero work at dinner time and like Indian food. (There's another brand or two making equivalent stuff but I can't remember the names.)

The ultralight options can be a bit bland, but that's a motivator to catch more fish...

I don't have a dehydrator so I use my oven.  My kids, teenage girls, now refuse to eat leftovers, so I just throw them in the oven on 150 and leave it for a few hours. Jerky, lasagna, chilli, stew, vegetables, eggs, whatever.

Tip for checking how fresh eggs are; as I'm a farmer I take the following for granted,but maybe it's is not as well known as it should be.
To check an egg for freshness, lay it in an a tall pot with water, if it lays sideways across the bottom it's real fresh ( fresh eggs have a small air chamber)
An older egg has a bit more air in the chamber, and put into the water will point slightly upwards with its broadside.
An egg 6 weeks or older ( or one that has gone bad) has a lot of air in the chamber, it will either stand on its narrow point and face upwards with its broad end, or, will float altogether.
In that case, throw it out.

John, consider getting a dehydrator.  You're possibilities are endless, and you are saving on weight.  We've had a dehydrator for over 10 years.  Its been great preparing food for both backpacking and canoeing trips.  Just got a new book for Christmas on dehydrating and I'm keen to test some recipes at home.  I do have some tried and tested favourites (without dehydrator) and as mentioned by others they are primarily pasta or rice based.  A concoction of rice, fried potatoes and cheese is a group fav.  Throw some bacon bits, too and you've got yourself a meal.  If I used my oven to dehydrate I'd have to get a second job to pay for the hydro.

I second JB's suggestion to check Kijiji. My brother bought me one for Christmas from Kijiji for >$30. I think many people buy them with just fruit leather in mind and then sell them after they've made a few batches. 

I don't even know what brand mine is but I do know it takes a lot longer than a lot of dehydration recipes call for (if the recipe says it will take 8 hours to dehydrate, mine will do it in 12). I also have to rotate the trays a few times throughout to get the air flow right. 

But! It's been awesome and I highly recommend.

On the other hand, we managed for 5+ years without one and ate very well so you can go either way.