What is the shelf life of dehydrated, precooked meals?
Dehydrating food is a common practice for trekking and backpacking.  Dehydrating vastly reduces the water activity in foods, making them a less hospitable environment for bacterial activity. You'll want to use a reliable dehydrator with a variable temperature setting, as different ingredients require different temperatures and times to properly dehydrate.  I think it would be better to dehydrate your ingredients individually, then combine them into meals.  For example, Backpacker Magazine has a handy guide with some good suggestions.  Dehydrated vegetables have a very long shelf life.  From my internet research, it seems that many folks recommend consuming dehydrated meat within two weeks.  I'm not sure you want to freeze your products.  They might become moist when thawing, thus beginning the re-hydration process before you want.  This could theoretically impact safety.