Finding time to cook on weeknights can be quite the challenge. After a full day of work, soccer practice and piano lessons, there’s little time — or energy — to prepare a home-cooked meal.

But just a bit of forethought can go a long way: Plan a weekly menu and use the weekend to ready vegetables, sauces and marinades to reduce the load during the week; incorporate seasonal local produce full of flavor that need little preparation to taste delicious; and double your favorite recipes so there are plenty of leftovers.

Here are some quick meal ideas to get you started.

TURKEY CIABATTA WITH ASIAN-STYLE GUACAMOLE

2 tablespoons sesame seed oil
2 teaspoons grated fresh ginger
1 clove garlic, grated
1 tablespoon low-sodium soy sauce
4 (about 1-1/2 pounds) turkey breast cutlets
Salt and pepper, to taste
4 large slices ciabatta, toasted or grilled
8 large Manoa lettuce leaves

» Guacamole:

1/4 cup chopped green onions
2 tablespoons olive oil
2 teaspoons rice wine vinegar
1 teaspoon grated fresh ginger
1 teaspoon wasabi paste
1 avocado, ripe but still firm, pitted, peeled and diced
1/4 cup quartered grape or cherry tomatoes
Salt and freshly ground pepper, to taste

Mix guacamole: In medium bowl, combine green onion, oil, vinegar, ginger and wasabi. Gently mix in avocado and tomatoes. Season with salt and pepper; set aside.

Combine sesame oil, ginger, garlic and soy sauce.

Brush turkey with mixture and season with salt and pepper. Grill on high 3 minutes per side or until done.

Take one slice of bread and layer with 2 lettuce leaves and 1 turkey cutlet. Top with guacamole. Serves 4.

Nuritional information unavailable.

STIR-FRIED UDON

3 tablespoons olive oil
2 cloves garlic, crushed
1 medium Maui onion, sliced
2 pieces boneless, skinless chicken thighs, cut into strips
2 cups extra-firm tofu, cubed
1 cup chop-suey mix vegetables
1 cup sugar snap peas
1 cup baby spinach
4 (8-ounce) portions udon noodles, prepared according to package directions
1 teaspoon sesame oil
Salt and pepper, to taste

» Sauce:

1 heaping tablespoon chili-garlic sauce (available in the Asian section of markets)
1/2 cup yuzu juice (substitute with lime)
1 tablespoon honey
1 tablespoon rice wine vinegar
1/4 cup low-sodium chicken broth
2 tablespoons low-sodium soy sauce

In bowl, combine sauce ingredients; set aside.

In large wok, heat olive oil. Add garlic and onion, and cook 1-2 minutes. Add chicken and cook thoroughly, 5-7 minutes. Add tofu, vegetables and 1/4 cup of sauce mixture; cook another 3 minutes.

Add noodles and remaining sauce. Heat through, 2-3 minutes. Season with sesame oil, and salt and pepper to taste. Serves 6.

Approximate nutritional information, per serving (not including salt to taste): 250 calories, 13 g fat, 2 g saturated fat, 35 mg cholesterol, 400 mg sodium, 19 g carbohydrate, 2 g fiber, 7 g sugar, 13 g protein

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