Slow Cooker Pepper Steak, Chicken and Corn Pie with Cornbread Topping

It's been a while since I've reviewed recipes. Both of these recipes were delicious.

Slow Cooker Pepper Steak

• I followed the recipe, and it was really good.
• It was a little salty, even though I used lite/low-sodium soy sauce.
• I served it with rice.

Chicken and Corn Pie with Cornbread Topping

• This was a delicious recipe.
• I made this enchilada sauce up the day before. I used a little over half of it in this dish.
• I used frozen rotisserie chicken that we shredded before freezing it. The recipe called for 3 cups of chicken, but we only had 2 cups. It didn't seem to make a difference.
• I couldn't find a 6 oz. package of Mexican cornbread mix. I found a 7.4 oz. package of sweet corn cake mix. I used the whole package, and I don't think that it mattered.
• I also used 1/2 cup of shredded monterrey jack cheese and 1/2 cup of shredded cheddar cheese that I already had in my fridge instead of a Mexican cheese blend.
• Despite all of my substitutions/variations, this recipe was great. Very filling. We had it for dinner after we went for a run in some very windy and cold weather (the last time we went running outside, in fact). It was a great way to end our run.