We found classic recipes that are hearty and easy to make during the busy work week when time is of the essence.

Here are a few timesaving tips to help you get dinner on the table quickly:

» Make sure everything is ready to go before starting the cooking process.

» Prep what you can ahead of time.

» Keep cooking staples (salt, pepper, onions, garlic, favorite seasonings) within reach.

» Think ahead and defrost.

» Look for ready-to-eat products while shopping.

THAI CURRY STEW WITH CHICKEN AND ZUCCHINI

1-1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch pieces
Salt, to taste
2 tablespoons vegetable oil
1 cup yellow onion, minced
3 cloves garlic, peeled and diced
1 tablespoon grated ginger
1 cup red bell pepper, seeded and cut 1-inch strips
1 cup zucchini, cut into 1/2-inch pieces
1 to 2 teaspoons Thai red curry paste, or to taste
2 (14-ounce) cans unsweetened coconut milk
1 teaspoon ground cumin
1 bay leaf
1/2 cup canned water chestnuts, drained
8 ears canned baby corn, drained
1/8 cup fresh lemon juice
1/4 cup fresh cilantro, minced

Pat chicken dry and season with salt. In casserole set over medium-high heat, warm the oil until it is hot, add chicken and cook it, turning, until no longer pink. Transfer to plate.

Add onion to casserole and cook it, stirring occasionally, for 3 minutes. Add garlic and ginger and cook, stirring, 1 minute. Add bell pepper, zucchini and salt, and cook, stirring occasionally, for 5 minutes more.

Return chicken to pan, add curry paste and cook, turning and stirring, 1 minute. Add coconut milk, cumin and bay leaf. Bring to a boil and simmer, stirring occasionally, for 20 minutes.

Add water chestnuts, corn and more salt to taste, and simmer, stirring occasionally, for 10 minutes, or until chicken is cooked through. Discard bay leaf. Stir in lemon juice and cilantro. Serves 6.

Approximate nutritional information, per serving (not including salt to taste): 480 calories, 38 g fat, 27 g saturated fat, 110 mg cholesterol, 150 mg sodium, 13 g carbohydrate, 2 g fiber, 4 g sugar, 26 g protein

EASY SHRIMP AND BROCCOLINI PASTA

1 tablespoon olive oil
8 ounces frozen shelled medium-size shrimp, defrosted
1 clove garlic, peeled and minced
2 small bunches Broccolini (about 3 cups; can be substituted with your favorite green vegetable)
1/2 cup cherry tomatoes, halved
1/4 teaspoon red-pepper flakes (optional)
Kosher salt and ground pepper, to taste
1 tablespoon butter
1 tablespoon fresh lemon juice
1/2 cup pasta water
2 tablespoons capers
1 pound linguine pasta, cooked (reserve pasta water for sauce)
1/4 cup Parmesan cheese, for garnish

In medium nonstick skillet, heat olive oil over medium heat. Cook shrimp and garlic 1-2 minutes, then add Broccolini, tomatoes, chili pepper flakes, salt and pepper.

Remove skillet from heat and add butter, lemon juice, 1/2 cup pasta water and capers. Stir until the butter has melted.

Spoon over cooked pasta. Garnish with Parmesan and serve immediately. Serves 4.

Approximate nutritional information, per serving (not including salt to taste): 590 calories, 10 g fat, 4 g saturated fat, 130 mg cholesterol, greater than 700 mg sodium, 90 g carbohydrate, 5 g fiber, 7 g sugar, 32 g protein

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More Hawaiian Electric Co. recipes are available at www.heco.com.