Summertime is family time. With a few extra hours of sunlight and the kids on summer break, it’s the perfect time for camping, picnics and beach outings. So slather on the sunblock, grab your shades and head outside.

This week try some quick and easy kid-friendly recipes that will have you spending less time in the kitchen and more time having fun in the sun!

ROASTED VEGGIE PASTA

By Hawaiian Electric Co.

• 1 plum tomato, sliced
• 1 zucchini, diced
• 1 green bell pepper, chopped
• 1 onion, cut into 1/2-inch slices
• Olive oil, as needed for roasting
• 1 (16-ounce) box rotini pasta
• Salt and pepper, to taste
• 3/4 cup bottled pesto sauce
• 3 tablespoons olive oil

Heat oven to 375 degrees. On a baking sheet, spread tomatoes, zucchini, bell pepper and onions evenly. Sprinkle with olive oil; season with salt and pepper. Roast 30 minutes, or until cooked and slightly soft. Set aside.

Cook pasta according to box directions, drain.

In a medium bowl, combine roasted vegetables, pasta, pesto sauce and olive oil. Toss. Serves 5.

Approximate nutritional analysis, per serving (not including salt to taste): 600 calories, 26 g total fat, 4.5 g saturated fat, no cholesterol, 400 mg sodium, 77 g carbohydrate, 2 g fiber, 5 g sugar, 16 g protein.

CORNFLAKE CHICKEN TENDERS

By Hawaiian Electric Co.

• Nonstick cooking spray
• 1/3 cup plain Greek yogurt
• 1 tablespoon lemon pepper seasoning
• 1-1/4 pound chicken tenders
• 2 cups finely crushed cornflakes
• 1/3 cup grated Parmesan cheese
• 2 tablespoons olive oil

Heat oven to 450 degrees. Coat a wire rack with nonstick cooking spray and set on baking sheet.

In a medium bowl, stir together yogurt and lemon pepper. Add chicken tenders and toss until coated.

In a small bowl, stir together crushed cornflakes, Parmesan cheese and olive oil. Coat each tender in crumb mixture and place on a wire rack. Bake until cooked through, 12-15 minutes. Serves 4.

Approximate nutritional analysis, per serving: 420 calories, 13 g total fat, 3 g saturated fat, 80 mg cholesterol, 600 mg sodium, 44 g carbohydrate, no fiber, 18 g sugar, 39 g protein.

CHOCLATE-PEANUT BUTTER PUDDING

By Hawaiian Electric Co.

• 1/3 cup sugar
• 2 tablespoons cornstarch
• 2 tablespoons Dutch process cocoa
• 1-1/2 cups low-fat milk
• 1/2 cup light cream
• 2 ounces milk chocolate, finely chopped
• 1/4 cup creamy peanut butter
• 1 tablespoon chopped unsalted, dry-roasted peanuts

In medium saucepan, whisk together sugar, cornstarch and cocoa. Whisk in milk and cream. Bring to a boil over medium-high heat. Cook 1 minute or until thick and bubbly. Remove from heat.

Add chocolate and peanut butter, stirring until smooth.

Spoon about 1/3 cup pudding into each of 6 bowls. Top with peanuts. Chill until firm. Serves 6.

Approximate nutritional analysis, per serving: 250 calories, 14 g total fat, 6 g saturated fat, 15 mg cholesterol, 100 mg sodium, 27 g carbohydrate, 1 g fiber, 21 g sugar, 6 g protein.

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