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1 lb of chicken cutlets (3 chicken breast)

2 tablespoons olive oil

coarse salt and ground pepper

2 mixed bell peppers ( ribs and seeds removed), thinly sliced

1 large red onion, halved and thinly sliced

4 garlic cloves, thinly sliced

6 oz. sliced provolone cheese

4 soft hoagie rolls, split lengthwise

1/4 cup light mayonnaise

On Foreman grill, the chicken breast; saute onion, garlic, peppers, salt & pepper in olive oil. Mix onion, peppers and chicken breast (cut into strips) on a baking dish; Top the chicken, peppers & onions with the provolone cheese; broil until cheese is bubbling. 30 seconds to 1 minute. Scoop out most of the doughy center from both halves of rolls; discard. Spread rolls with mayonnaise; fill with chicken and vegetables. Serve immediately.

This is a favorite.

A Martha Stewart Recipe

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Party Rules - Not Many

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1 large onion, halved, thinly sliced

Spray 5-quart slow cooker with cooking spray. Arrange onion and potatoes in slow cooker. Place beef over vegetables. Sprinkle with taco seasoning mix, cumin, red pepper, salt and pepper. Pour tomatoes over beef and vegetables.

• Cover; cook on Low heat setting 8 to 9 hours or until beef is tender. Serve beef and vegetables with sauce.