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Cook Your Veggies
16. Bake potatoes for a baked-potato-bar supper later in the week. Refrigerate, then reheat in the microwave.

17. Roast root vegetables, such as carrots, parsnips, turnips, potatoes, fennel or acorn or kabocha squash, for a side or to toss with pasta. Store in the fridge, and later, reheat by microwaving for three minutes or warming on a sheet pan in a 350-degree oven for 10 minutes.