If you’re a parent, you might be in the thick of Maycember, that end-of-spring flurry of activities that requires SEAL-Team-Six-level logistics and planning: school concerts, graduations, sports tournaments, dance recitals, field trips, themed dress-up days, classroom parties, teacher conferences, summer child-care planning. (What am I forgetting? Definitely something I’ll remember at 3 a.m.) I personally love the hustle and bustle of the almost-summer season, but I’d be lying if I didn’t admit that the idea of cooking dinner every night on top of it all is little overwhelming.

My first tip is this: Don’t. Schedule one or two (or three!) days for takeout, or something incredibly simple like store-bought frozen dumplings or burritos with a pile of cut up fruit and vegetables. For the rest, choose the most low-effort recipes in all the land, like those below. Many of them can be made in 30 minutes or less, are wonderful warm or at room temperature and can be tucked into a Thermos and eaten on the way to your kid’s 87th activity.

Sheet-Pan Chicken and Tomatoes With Balsamic Tahini

This sheet-pan meal of spicy herbed chicken and blistered green beans and tomatoes comes together in just 20 minutes. Broiling the chicken and vegetables instead of roasting swiftly creates well-browned yet juicy bites; while that’s happening in the oven, swirl together a creamy, sweet-tart sauce of tahini and balsamic vinegar — and perhaps get out rice, salad greens or pita to serve alongside. For even more ease, trim the green beans with scissors and you don’t need to clean a cutting board or knife.

Make-ahead tip: Toss everything together on the sheet pan, cover with plastic wrap and slide into the fridge until you’re ready to cook. Make the two-ingredient sauce in a resealable container. (No need to refrigerate if it’s just for the day.) — Ali Slagle

Yield: 4 servings. Total time: 20 minutes.

Ingredients

1 1/2 pounds boneless, skinless chicken thighs, patted dry

1 tablespoon Italian seasoning

1 to 1 1/2 teaspoons crushed red pepper

Salt

1 pint cherry tomatoes

8 ounces green beans, trimmed and snapped in half

3 tablespoons extra-virgin olive oil

1/2 cup tahini

3 tablespoons balsamic vinegar

Sugar

Torn parsley, basil or mint leaves, for serving (optional)

DIRECTIONS

1. Arrange an oven rack about 6 inches from the broiler and heat broiler to high. Line a sheet pan with foil for easier clean-up. On the sheet pan, toss the chicken with the Italian seasoning, crushed red pepper and a big pinch of salt until evenly coated. Add the tomatoes and green beans to the sheet pan, sprinkle with salt, then drizzle everything with the oil. Toss to coat, then spread into an even layer. Broil until the chicken is cooked through and charred in spots and the tomatoes and green beans are golden, 10 to 14 minutes.

2. Meanwhile, stir together the tahini and vinegar. Add water until pourable (around 1/3 cup, depending on your tahini). Add salt and sugar to taste: If flavors are muted, add salt; if tart, add sugar.

3. Serve the chicken and vegetables drizzled with the balsamic tahini and herbs, if using.

Borani-yeh Esfenaj (Spinach Yogurt Dip)

There are many types of Iranian borani, or yogurt-based dishes, and spinach borani is a classic. What sets borani-yeh esfenaj apart from a simple mix of wilted spinach and yogurt is that the spinach is first cooked down with flavorful golden onions, garlic and turmeric. The preparation of the onion is the backbone of the dish and not to be overlooked. Rather than cooking the onion low and slow, as is done when caramelizing, it’s cooked quickly over a higher heat to draw out its sweet and sharp flavors. Creamy Greek yogurt is mixed with thinner regular yogurt for a balanced consistency. Use more or less of either depending on your preference: You can serve the borani thicker as a dip with pita crackers or flat breads, or thinner as a light lunch or snack alongside rice.

Make-ahead tip: Assemble it in advance and then scoop out individual portions into to-go containers whenever you’re ready. — Naz Deravian

Yield: 6 servings. Total time: 35 minutes, plus at least 2 hours’ chilling.

Ingredients

3 tablespoons extra-virgin olive oil, plus more for serving

1 medium yellow onion, finely chopped

2 large garlic cloves, finely grated

Salt and black pepper

1/4 teaspoon ground turmeric

12 ounces fresh baby spinach, or thawed frozen spinach (no need to squeeze)

1 cup plain Greek yogurt

1 tablespoon regular plain yogurt (or water; see tip), plus more as needed

1/2 teaspoon lemon zest and 1 tablespoon lemon juice, plus more juice to taste

DIRECTIONS

1. In a large (12-inch) pan, heat the oil over medium-high. Add the onion and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Reduce the heat to medium-low, add the garlic, sprinkle with a little salt, stir and cook until fragrant, about 2 minutes. Add the turmeric, stir and cook until fragrant, about 30 seconds.

2. Add about half the spinach and increase the heat to medium. Using tongs, quickly and continuously toss the spinach with the onion mixture until slightly wilted and reduced in volume. Add the rest of the spinach, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss and cook until the spinach is wilted and any liquid has evaporated, 3 to 5 minutes. Increase the heat slightly if the spinach releases too much water. Transfer the spinach mixture to a bowl and cool to room temperature.

3. To the cooled spinach, add the Greek yogurt, regular plain yogurt, lemon zest and lemon juice. Stir well to combine, and add salt to taste. If the mixture is too thick, thin out with more regular yogurt, 1 tablespoon at a time. Taste and add more salt and lemon juice as needed. Cover and refrigerate for at least 2 hours and up to 24 hours. Stir to combine, then drizzle with olive oil and serve.

TIP: You can thin out the Greek yogurt with water instead of regular yogurt, but it might not be as creamy as using regular plain yogurt.

Slow-Cooker Butter Chicken

Not every version of butter chicken uses butter. Coconut milk gives this slow-cooker chicken its creamy richness. This is a fast recipe for the cook: Just prep it earlier in the day, even during your morning routine, getting your onion and spices going on the stove while simultaneously making lunches for grumpy children, folding dish towels, feeding the dogs and wondering once again why no one else has done any of the above. If you’re preparing pork or beef in the slow cooker, you’ll want to brown the meat first, but that’s not necessary with boneless cuts of chicken.

Make-ahead tip: I prep mine in the morning, but I aspire to be one of those people with a freezer full of slow-cooker meals in Ziploc bags. You could do that here. — Jennifer Steinhauer

Yield: 4 to 6 servings. Total time: About 5 hours.

Ingredients

3 tablespoons vegetable oil

1 medium yellow onion, diced

3 cloves garlic, finely chopped

3 tablespoons grated ginger

1 tablespoon garam masala

1 6-ounce can tomato paste

3/4 teaspoon kosher salt

3 pounds boneless, skinless chicken thighs or breasts, cut into 2-inch pieces

1 teaspoon lime zest

1 tablespoon lime juice

1 cup coconut milk (if necessary, whisk to combine the liquid and solids before measuring)

1/2 cup chicken stock

1/4 cup cilantro leaves, for garnish (optional)

Cooked basmati or jasmine rice, for serving

Naan, for serving (optional)

DIRECTIONS

1. In medium skillet, heat oil over medium-high heat. Add onions to skillet, and cook until softened, about 3 minutes. Reduce heat to medium, add garlic and ginger, and cook another 2 minutes. Add garam masala, tomato paste and salt; cook and stir 2 minutes.

2. Place chicken pieces in a slow cooker, then add tomato paste mixture, lime zest and juice, coconut milk and chicken stock. Stir everything together, cover and cook on low heat setting for 4 1/2 to 5 hours, until the chicken is cooked through. (You may let it cook up to 7 hours if necessary, but the chicken may be very soft and shred.) Garnish with cilantro and serve with basmati or jasmine rice, and naan if you have some.

Sheet-Pan Quesadillas

A single quesadilla thrown together on the stovetop takes mere moments, but when you want to make a larger batch all at once, a sheet pan comes in handy. Lightly greasing the pan results in the richness of a stovetop quesadilla, and the dry heat of the oven gives you crisp tortillas and bronzed, bubbling cheese in 10 minutes. A sprinkle of salt on the tortilla maximizes its inherent nutty flavor and all it needs is cheese to be a great quesadilla. But, a little extra filling in the form of vegetables — like corn kernels and onions, or leftover beans or shredded chicken — would be welcome. Serve with the usual accouterments: raw onion, cilantro and avocado, maybe sour cream and salsa or hot sauce, whatever you like to eat with your quesadillas. This recipe makes 6 quesadillas, but that amount can easily be scaled down.

Make-ahead tip: Imagine everyone gathering around the table on Sunday and assembling their own quesadillas and stacking them up on a plate for you to wrap in plastic wrap and then refrigerate until you’re ready to cook. —Eric Kim

Yield: 6 quesadillas. Total time: 15 minutes.

Ingredients

1 tablespoon avocado or canola oil

6 flour tortillas (5 to 6 inches)

2 cups/8 ounces shredded Mexican cheese blend, pepper Jack or mozzarella cheese

Chipotle chile powder, gochugaru, Aleppo pepper or smoked paprika

1 cup fresh or frozen corn kernels (optional)

Salt

Any combination of sliced avocado, diced white onion, chopped cilantro, lime wedges, sour cream, salsa and hot sauce, for serving (optional)

DIRECTIONS

1. Heat oven to 425 degrees.

2. Add the oil to a large sheet pan and use a single tortilla to smear the oil around. Add the remaining tortillas, spacing them out evenly. Divide the cheese among the tortillas, then sprinkle with as much chile powder as you’d like. Top with the corn, if using.

3. Bake the quesadillas until the cheese is melted, 5 minutes, then remove the pan from the oven. Using a spatula, fold each tortilla over itself to make half moons. Sprinkle with salt and return to the oven until crispy and lightly browned at the edges, 3 to 5 minutes.

4. Serve immediately with any desired toppings.

One-Pan Shrimp Scampi With Crispy Gnocchi

The best part of shrimp scampi is arguably the garlicky sauce, usually poured over pasta or mopped up with bread. This recipe offers another take: Pillows of potato gnocchi are crisped in a skillet that is then used to cook the shrimp. The gnocchi add heft, and their soft yet chewy texture goes nicely with the springiness of the shrimp. Serve this with a big green salad to round out the meal.

Make-ahead tip: Not much to do here, but if you’re using fresh shrimp, clean and devein them in advance. If you’re using frozen, you can pop the bag into the fridge in the morning to defrost. — Melissa Clark

Yield: 3 to 4 servings. Total time: 25 minutes.

Ingredients

3 tablespoons extra-virgin olive oil, plus more for serving

1 pound gnocchi (fresh, frozen or shelf-stable)

2 tablespoons unsalted butter

4 garlic cloves, finely grated or minced

1/2 cup dry white wine (or clam juice, or broth)

Kosher salt (such as Diamond Crystal) and freshly ground black pepper

1/8 teaspoon red-pepper flakes, plus more for serving

1 pound large or extra-large shrimp, shelled (deveined, if you like)

1 lemon

1/2 cup chopped parsley

DIRECTIONS

1. In a large, preferably nonstick skillet, heat 2 tablespoons oil over medium-high. Add gnocchi to the pan, breaking up any that are stuck together. Cook for 10 to 12 minutes, tossing every 1 to 2 minutes, so they get golden and crispy all over. Transfer to a bowl or plate.

2. In the same skillet over medium-high, add remaining 1 tablespoon oil and all of the butter, letting it melt for a few seconds. Add garlic and sauté until fragrant, 30 seconds to 1 minute. Add wine, 1/2 teaspoon salt, 1/4 teaspoon black pepper and all of the red-pepper flakes. Bring to a simmer, and let the wine reduce by half, about 2 minutes.

3. Add shrimp and sauté until they just start to turn pink, 2 to 3 minutes, depending on their size.

4. Return gnocchi to the pan and add another 1/4 teaspoon salt. Using a Microplane or other fine grater, grate the zest from the lemon into the pan. Add parsley, tossing well. If your pan looks dry, add a splash of water, 1 tablespoon at a time, tossing to combine, then remove pan from the heat.

5. Cut the naked lemon in two and squeeze in the juice from one half, gently tossing to combine. Taste and add more salt if you like. Cut the remaining lemon half into wedges for serving.

6. Top with more olive oil and more red-pepper flakes, if you’d like, and serve with lemon wedges on the side.