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Leftover cooked chicken and canned red beans are simmered with diced tomatoes and tomato sauce, broccoli and carrots in this quick soup.
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Get Black-Eyed Pea Salad Recipe from Food Network
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If you can't get to the fairgrounds or your favorite Italian eatery, make these Italian sausage and pepper sandwiches at home. This recipe makes enough for a crowd.
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With some chicken, a box of corn bread mix, and a few pantry items, you can whip up a tasty Mexican-inspired casserole.
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A sweet and tangy cold cucumber salad has Thai-inspired flavors of cilantro, fresh mint, and peanuts.
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Enjoy the last sweet weekend of the summer with this deluxe cheese-stuffed burger served on buns with tomato and avocado slices. The recipe makes two large servings.
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Zucchini takes the place of pasta in this recipe, making it lighter than a regular lasagna. It's delicious!
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A subtle, sweet background flavor is essential to this spicy, Mexican-seasoned marinade. Boneless, skinless chicken breasts are delicious as well.
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Get BBQ Burger Pocket Recipe from Food Network
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Italian style stuffed bell peppers for the vegetarian (can easily be prepared vegan). Even my meat-eating husband loved these.
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Simmered in a silky tomato-based sauce, these delicate lamb meatballs have sweet prune centers.
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Get Chicken Shawarma Recipe from Food Network