Saturday dinner homemade thin crust pizza, cooked on a pizza stone. I love this dough recipe. I use my bread maker more for doughs than baking bread, keeps it at a great temp for rising.
http://www.foodnetwork.com/recipes/pizza-dough-recipe2/index.html
I divide into 3. We had pepperoni, peperoni/bacon/green peppers, and one with roasted garlic and herbs. Enough leftover for lunch too
Tonight will be burritos. Leftover cilantro/lime rice, chili marinated/smoked chicken, sautéed peppers and onions, fresh tortillas I picked up at a local tortilla factory. I will make guacamole and have some tostitios cantina style chips too, as well as rcss black label chipotle salsa (best bottled salsa and chips IMO, just like I used to get/crave at Mexican restaraunts in Texas)