New Years Eve Dinner

I made these two dishes for New Years Eve, while my dad made a ham to make it a "not so vegetarian" meal.



Nutty Warm Brussell Sprouts Salad
From Cooking Light

Ingredients

• 1 1/2  teaspoons  extra-virgin olive oil, divided
• 1  garlic clove, minced
• 1/3  cup  fresh breadcrumbs
• 3/4  pound  Brussels sprouts, trimmed and halved (about 8 cups)
• 1/4  teaspoon  salt
• 1/8  teaspoon  freshly ground black pepper
• 1 1/2  tablespoons  finely chopped walnuts, toasted
• 1/2  ounce  shaved Asiago cheese

Directions

1. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add garlic; cook 1 minute or just until golden, stirring constantly. Add breadcrumbs; cook 1 minute or until lightly browned, stirring constantly. Transfer garlic mixture to a small bowl.

2. Separate leaves from Brussels sprouts; quarter cores. Heat remaining 1/2 teaspoon oil over medium heat. Add leaves and cores to pan; cook 8 minutes or just until leaves wilt and cores are crisp-tender, stirring frequently. Remove from heat; toss with breadcrumb mixture, salt, and pepper. Top with walnuts and cheese.

Pesto Quiche with Sun-dried Tomatoes
From The Gracious Pantry

Ingredients

1 cup spinach
1 cup broccoli
16 oz. carton of egg whites 
1 cup shredded low fat cheese
1/4 cup parmesan
1 tbsp. italian spice
1 tsp. pepper
1/4 cup (generous) sun dried tomatoes (I used the kind packed in oil.)
1 tbsp. pesto
1/2 cup diced mushrooms (optional)
1 refrigerated pie crust

Directions
1. Preheat oven to 350 degrees F.
2. Put all the ingredients (except for the crust) in a bowl and mix it all together to distribute the spices evenly.
3. Pour into your pie crust and place in a pre-heated oven for about 45 minutes, or until cooked through (There should be no liquid when you cut into it).