This morning was just poached eggs and toast.
But for lunch I decided to try out a new recipe I came across for pasta with artichokes and ricotta. It was pretty simple and straightforward - just cook some tube pasta as usual. In the meantime, drain and chop up some canned artichoke hearts and add them to a frying pan along with some olive oil and fresh garlic. Saute a bit until the artichoke just starts to get a little golden. Drain the pasta and add in some fresh ricotta along with some parmesan cheese and the artichokes, and a little bit of lemon juice. Season with salt and pepper and toss everything together. Garnish with a bunch of fresh parsley (or you could have mixed it in with the pasta). That's it.
The sauce is more or less an "alfredo" with healthier ingredients. Olive oil in place of the butter, plus you're using less of it in general. Ricotta in place of the cream, which has a fraction of the fat. And although you are using regular parmesan, you can use less of that too if you like. It's got a slightly grainy texture, but the flavor was delicious, and it was pretty foolproof - as opposed to making an alfredo sauce from scratch and the cheese separates on you into a greasy mess.
The artchokes added some meatiness to the dish. I could have added some other stuff, like roasted red peppers, but I wanted to keep it simple.
Might throw a few frozen peas in there too. I found the recipe at: http://www.poorgirleatswell.com/2012/02/recipe-smoky-split-pea-carrot-soup.html if anyone's interested 
They won't last long! 