Roasted Potatoes
Prepare your favorite recipe, just double the amount made and reserve to use later in the week.

Roasted Potato Salad

Saute 1 shredded carrot and 1 chopped celery stalk in 2 Tbs olive oil until crisp tender, about 3 minutes. Add reserved roasted potatoes, quartered if not done when originally prepared. Heat potatoes, stirring frequently, about 5 minutes and drain any excess oil. Serve immediately on a bed of salad greens and top with a vinaigrette.