Tasty Care Package Ideas
It's unanimous: there’s no taste like home. For students, a homemade meal is a great way to bring back the memories of home. Remind your student how much you care by making one of their favorite home-cooked meals. Vacuum seal the love inside and send the meal along for the ride back to campus. With every bite, they’ll know how much they mean to you.
Check out our recipes that your students will love:
Brined Pork Chops
Have all the comforts of home with this hearty meal.
- Nonstick cooking spray
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1-pound pork tenderloin
- 1-tablespoon olive oil
- 6 new potatoes, scrubbed and quartered
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- In a large pot over high heat, combine the salt, brown sugar, bay leaf, rosemary, peppercorns and the 3 c. water. Bring to a boil, stirring to dissolve the salt and sugar. Remove from heat and add the 3 c. ice water.
- Refrigerate the brine until cold. Place the pork chops in the brine, submerging them completely. Cover and refrigerate for at least 12 hours or up to 24 hours.
- Preheat an oven to 400°F/205°C.
- Remove the pork chops from the brine, rinse under cold water and pat dry with paper towels. Brush the chops on both sides with olive oil. Preheat the griddle over medium-high heat.
- Arrange the chops on the griddle and cook, turning once, until browned on both sides, 3 - 4 minutes per side. Transfer the chops to the rack and set the rack on top of the griddle. Transfer the griddle to the oven and bake until an instant-read thermometer inserted into the center of the chops, away from the bone, registers 145°F/63°C, about 15 - 17 minutes.
- Allow the chops to cool, and then carefully transfer to FoodSaver® Pint-Sized Heat-Seal Bag.
Cherries n' Chips Cookies
Top of the meal with this sweet treat.
Yields 18 Cookies
- 2 c. all-purpose flour
- 3/4 c. cocoa
- 1 tsp. baking soda
- 1/2 tsp. salt
- 12 Tbsp. (1 1/2 sticks) unsalted butter, softened
- 1 1/4 c. sugar
- 2 large eggs
- 2 Tbsp. milk
- 2 tsp. pure vanilla extract
- 1 c. white chocolate chips
- 1/2 c. sour dried cherries
- Preheat the oven to 325°F/160°C.
- In a large mixing bowl, combine the flour, cocoa, baking soda and salt.
- In the bowl of an electric mixer fitted with a flat paddle, cream the butter and sugar for 2 minutes on medium speed.
- Add the eggs one at a time, mixing thoroughly after each addition.
- Add the vanilla. Scrape the inside surface of the bowl.
- Add the milk and mix until combined.
- On low speed, add the flour mixture and mix until incorporated.
- Fold in chips and cherries.
- Scoop heaping tablespoons (approx. 1/4 c.) of dough onto a large baking sheet 2 inches apart.
- Bake for 13 - 15 minutes or until the edges of the cookies are firm. Do not over bake.
- Cool on cookie sheets 5 minutes. Remove to wire racks; cool completely and then carefully transfer it to FoodSaver® Pint-Sized Heat-Seal Bag.