The only situation that i find myself in that requires intensive detailed food planning is when I go on canoe trips, on which case I usually start with perishable food, my meats and vegetables. About midway through the week I'll dig into the pastas and breads and wraps. Usually by the end of the week i'll be down to mountain house.
For breakfast a neat trick I use a lot is to bring a nalgene bottle full of pre-mixed eggs. You just pour them right on the frying pan and scramble them up, and the nalgene keeps them fresh right into the week. Also, some piping hot apple cinnamon instant oatmeal is incredible when paired with instant coffee.
Another thing i did a few months ago and I think I'm going to do again is cook bannock, I make bannock all the time at home on the open fire, but lately I've been taking out raw bannock dough in a tinfoil package, I place that on the coals and let it go for a while, then dip in some homemade blueberry jam, the sheer deliciousness of it is indescribable.
Bannock recipe:
http://www.twobay.com/bannock.htmReally good, I strongly advise it.
