School is back in full swing, and with it, after-school sports, tutoring, music lessons and more. Who has time to put a home-cooked meal on the dinner table?

You do. Some tips:

» Prepare a dinner menu for the week.

» Freeze proteins in ready-to-use portions.

» Double recipes and freeze leftovers.

» Try one-pot or skillet meals for easy cleanup.

Try these quick recipes, and you’ll have a meal ready in 30 minutes.

Chicken Enchilada Skillet

» 1 tablespoon olive oil
» 1 clove garlic, minced
» 3 cups shredded roasted chicken breast without skin, or rotisserie chicken
» 1 large beefsteak tomato, diced
» 1 large green bell pepper, diced
» 8 ounces (about 1/2 can) black beans, rinsed and drained
» 1 (10-ounce) can red enchilada sauce
» 1/2 cup half-and-half
» 2 ounces cream cheese
» 1 cup shredded Mexican blend cheese, divided
» 1/4 cup chopped cilantro

Heat olive oil in large nonstick skillet. Add garlic and chicken; cook over medium-high heat 1 to 2 minutes or until hot, stirring frequently.

Add tomatoes, bell pepper, beans, enchilada sauce, half-and-half and cream cheese. Mix until cream cheese is incorporated. Sprinkle with 1/2 cup cheese. Cover skillet and cook 5 minutes or until hot, stirring occasionally.

Sprinkle with remaining cheese and cilantro. Serve immediately with rice or tortilla chips. Serves 5.

Approximate nutritional information, per serving: 400 calories, 20 g fat, 10 g saturated fat, 115 mg cholesterol, 1 g sodium, 19 g carbohydrate, 5 g fiber, 7 g sugar, 37 g protein

Creamy Pasta

» 1 tablespoon butter
» 1 clove garlic, minced
» 1-1/2 cups cooked ham, cubed
» 1/3 cup low-sodium chicken broth
» 1/3 cup heavy cream
» Pinch freshly grated nutmeg
» 1/2 cup grated Parmesan cheese
» 1/2 cup grated mozzarella cheese
» 1 pound fettuccine, cooked al dente according to package directions
» 1 cup frozen peas
» 1/2 teaspoon ground black pepper
» Salt, to taste

In large nonstick skillet over medium, heat butter. Add garlic and ham; cook, stirring occasionally, until lightly browned, about 3 minutes. Add chicken broth, cream, nutmeg and cheeses. Cook until cheese is melted and sauce is slightly thickened, about 3 minutes.

Add pasta, peas, pepper and salt; toss to coat. Serves 4.

Approximate nutritional information, per serving: 680 calories, 19 g fat, 10 g saturated fat, 100 mg cholesterol, 1 g sodium, 92 g carbohydrate, 5 g fiber, 7 g sugar, 35 g protein

Mongolian Beef

» 3/4 cup vegetable oil, divided
» 2 teaspoons grated ginger
» 4 tablespoons chopped garlic
» 1/2 cup low-sodium soy sauce
» 2/3 cup dark brown sugar
» 1 tablespoon rice wine vinegar
» 1/2 cup water
» 2 pounds flank steak, cut against the grain into bite-size strips
» 1/2 cup cornstarch
» 6 green onions, sliced diagonally in 1-inch pieces
» 1 teaspoon sesame oil

In skillet over medium-high, heat 2 tablespoons vegetable oil until hot. Add ginger and garlic and let sizzle 30 seconds. Add soy sauce, brown sugar, vinegar and water, stirring frequently until dissolved. Bring sauce to a boil, then reduce to simmer 2 to 3 minutes. Remove from heat and set aside.

Place meat and cornstarch in bag and toss to coat. Set aside 10 minutes.

Meanwhile, heat remaining vegetable oil in skillet over medium-high until hot. Add meat and cook about 2 minutes, or until lightly browned. Remove from skillet and drain on paper towels.

Pour out excess oil from skillet and return meat. Cook on high about 2 more minutes. Add sauce to skillet and cook 1 minute. Add green onions and sesame oil and cook another minute. Remove from heat and serve over rice. Serves 5.

Approximate nutritional information, per serving: 750 calories, 43 g fat, 8 g saturated fat, 110 mg cholesterol, 1 g sodium, 47 g carbohydrate, 1 g fiber, 30 g sugar, 42 g protein

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.