Sloppy Joe Calzones

Grubilicious Contributor: Stacy McCarty

This is soooo good, ya'll. And, the kids will love it.

1 lb. ground beef
1 cup chopped onion
1 cup chopped green bell pepper
1 (15 oz) can black beans, rinsed and drained
1 can (6 oz) of tomato paste
1/2 c. water
1/2 c. ketchup
1 tsp. dried oregano
1/4 tsp. salt
2 tubes (8 oz. each) refrigerated crescent rolls
1 c. (4 oz.) shredded cheddar cheese

In a large skillet, cook the beef, onion and bell pepper over medium heat until meat is no longer pink. Drain the fat. Stir in beans, tomato paste, water, ketchup, oregano, and salt.
Separate cresent dough into 4 rectangles. Seal perforations. Spoon 1/4 of the meat mixture onto half of each rectangle, sprinkle with cheese. Fold dough over filling, pinch edges to seal. Cut slits in tops.
Place on an ungreased baking sheet. Bake at 375 for 13-15 minutes or until golden brown. Yields 4 servings

Simple & Delicious magazine, August 2009

Creamy Shrimp Alfredo with Tomato & Basil

Grubilicious Contributor: Stacy McCarty

2 T. Olive Oil
1 medium onion, finely chopped
1 rib celery, finely chopped*
1 medium bell pepper, chopped
2 cloves garlic, finely chopped
1 can chicken broth
1 jar Tomato & Basil Sauce (I used Bertolli)
1 jar Alfredo Sauce (I used Bertolli)
1 lb. uncooked fresh or frozen medium shrimp, peeled & deveined
Hot Pepper Sauce to taste (such as Tabasco)
1 (16 oz) fettuccine, cooked and drained

Directions:
Heat olive oil in a large skillet on medium-high heat. Add next 4 ingredients and cook for 5 minutes or until veggies are tender. Slowly stir in broth and bring to a boil. Once boiling, reduce heat and simmer on low for 5 minutes. Stir in both sauces and simmer, stirring occasionally for 15 minutes. Stir in shrimp and cook, stirring occasionally, 3-5 minutes or until shrimp turn pink. Stir in hot pepper sauce to taste. Serve over hot fettuccine.

*I didn't have celery, so didn't use it and it was perfectly fine.