Slow Cooker Chicken Tortellini Soup

Ingredients
 
1½ pounds boneless chicken breast
3 medium carrots, peeled and diced
3 stalks celery, diced
1 medium onion, diced
3 cloves garlic, minced
6 cups low sodium chicken broth
1 cup water
2 bay leaves
1 teaspoon Italian seasoning, or more to taste
2 cups cheese tortellini
chopped fresh parsley for serving, if desired
salt and pepper to taste

Instructions
 
Add all of the ingredients to a slow cooker except for the tortellini.
Cook on low for 6 hours.
Remove the cooked chicken from the slow cooker and shred or cube and add back to the slow cooker.
Add in the tortellini and cook for 15 minutes or until they are cooked all the way through.
Season with salt and pepper to taste.
Discard bay leaves and serve immediately with chopped parsley, if desired.

I served this soup with some pretzel rolls that I already had.

But definitely warm up some french bread or whatever you choose, so you can dip it in the broth.

Breakfast Bread

You will need:

3  cans of regular biscuits (generic are perfectly fine)
8 eggs
splash of milk
1 tsp ground mustard
1lb of breakfast sausage
1 4oz pkg of shredded cheese (your choice, cheddar or mexican is best!)

Brown the sausage in a skillet and drain well.
Beat the eggs into a bowl and add the splash of milk, ground mustard, and salt and pepper to taste.  Slice the biscuits into quarters.
In batches, dip the biscuits into the egg mixture and place in a bundt pan.
You will want to layer in biscuits, sausage, cheese, and pour a little bit of the egg in.  I think I did about 3 layers of biscuits. 
Pour any leftover egg mixture on top.
Bake at 350 for about 35-40 minutes or until the top is golden brown.

Serve immediately!

Once my pan cooled for 5-10 minutes, I turned the bread over onto a plate like you would a bundt cake.

Then you can pull the bread apart or slice it to serve it.