If getting out the door in the morning is hectic, beat the rush by preparing your home lunches the night before. From make-ahead wraps to cookie bars, these recipes will hold up well in your lunch box and get you through your day.

Grilled Veggie and Hummus Wrap

• 4 slices red onion
• 1 red bell pepper, seeded and quartered
• 1 eggplant, sliced
• 2 tablespoons olive oil, divided
• 1 cup chopped cilantro
• Salt and pepper, to taste
• 1 cup plain hummus, divided
• 4 flatbreads
• 1/2 cup feta crumbles
• 1 small avocado, diced (optional)

Heat large grill pan over medium-high. Brush onion, bell pepper and eggplant with 1 tablespoon oil. Cook onion and bell pepper in pan, 3 minutes on each side or until grill marks appear; remove from pan and set aside.

Add eggplant to pan; cook 3 minutes on each side or until grill marks appear; remove from pan and set aside.

Coarsely chop cooked vegetables. Combine with remaining oil, parsley, and salt and pepper to taste; toss to combine.

Spread 1/4 cup hummus over each flatbread, leaving a 1/2-inch border around edges. Divide vegetables over each flatbread; top each serving with 2 tablespoons feta and avocado if using.

Roll up and cut diagonally in half. Serve right away or store in refrigerator. Note: If refrigerating, omit avocados as they will brown. Serves 4.

Approximate nutritional information, per serving: 600 calories, 31 g fat, 9 g saturated fat, 15 mg cholesterol, 900 mg sodium, 67 g carbohydrate, 13 g fiber, 70 g sugar, 17 g protein

Mexican Bean and Rice Salad

• 2 cups cooked brown rice
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15.25-ounce) can whole kernel corn, drained
• 1 small sweet onion, diced
• 1 green bell pepper, diced
• 2 jalapeno peppers, seeded and diced
• 1 lime, zested and juiced
• 1/4 cup chopped cilantro leaves
• 1/4 cup minced green onions (optional)
• 1 teaspoon minced garlic
• 1-1/2 teaspoons ground cumin
• Salt and pepper, to taste

In large salad bowl, combine all ingredients except salt and pepper. Lightly toss all ingredients to mix well, and sprinkle with salt and pepper to taste. Refrigerate salad 1 hour, toss again and serve. Serves 10.

Approximate nutritional information, per serving (not including salt to taste): 400 calories, 2.5 g fat, 0.5 g saturated fat, no cholesterol, 100 mg sodium, 75 g carbohydrate, 23 g fiber, 2 g sugar, 23 g protein

Raspberry Oatmeal Cookie Bars

• 1/2 cup packed light brown sugar
• 1 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup rolled oats
• 1/2 cup butter, softened
• 3/4 cup seedless raspberry jam or other jam of choice

Heat oven to 350 degrees. Grease an 8-inch square pan and line with greased foil. In medium bowl, combine brown sugar, flour, baking soda, salt and rolled oats. Using a pastry blender, cut butter into oatmeal mix to form crumbly mixture.

Press 2 cups of mixture into bottom of prepared pan. Spread jam to within 1/4-inch of edge. Sprinkle remaining crumb mixture over top, and lightly press it into the jam. Bake 35-40 minutes or until lightly browned. Cool before cutting into bars. Serves 9.

Approximate nutritional information, per serving: 300 calories, 12 g fat, 7 g saturated fat, 30 mg cholesterol, 200 mg sodium, 46 g carbohydrate, 1 g fiber, 28 g sugar, 3 g protein

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