LET’S EAT

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1. A playful workbench

A shoe-organizing bench is a good size and height for building and storing (we found this Prepac Shoe Storage Cubbie Bench for $129.99 on amazon.com). Use removable foam mounting squares to attach baseplates to the top. (The plates can be cut to any size with a sturdy pair of scissors.) To make it mobile, add casters. See how on page 92.

2. &3. Nifty take-along kit

For toting bricks to a restaurant or friend’s house, a hardware sorter works wonders (we got a Stanley Professional Organizer for $16.97 at Home Depot). Organize the pieces in the small bins and stash small baseplates underneath them. 4. &5. Magnet magic Sort smaller pieces in magnetic spice containers, then stick them to magnet boards and strips secured to the bench with foam mounting tape. Use hot glue to attach magnets to the backs of Lego figures. Or glue a magnet to a small brick that can serve as a storage stand for those precious figures. 6. Instruction file What to do with all those assembly manuals after the work is done? For safekeeping, slip them into sheet protectors and file them in a three-ring binder. 7. Box it up For sorting larger building pieces, try cereal boxes. Simply cut them down to fit into your bench’s storage shelves or cubbies, then, if you feel like spiffing them up, cover them in wrapping paper or kraft paper.

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SHEET PAN SUPPERS

In this new twist on the all-in-one meal, the ingredients for a complete dinner are cooked together, resulting in big, bold, perfectly melded flavors. Minimal prep and easy cleanup make these feasts a stressfree solution for busy weeknights.

BY MOLLY GILBERT

MINI MEAT LOAVES, GREEN BEANS & POTATOES

Cooking this recipe in two tiers provides more space to spread ingredients. It also infuses the potatoes with some of the smoky barbecue goodness from the meat.

INGREDIENTS 1½ lbs. fingerling potatoes, quartered 2 tbsp. olive oil Salt 2 lbs. lean ground beef 1 tbsp. garlic powder ½ yellow onion, finely chopped ½ cup plain bread crumbs ¾ cup plus 2 tbsp. barbecue sauce 1 lb. green beans, trimmed

ACTIVE TIME: 20 MIN. TOTAL TIME: 60 MIN. MAKES: 8 SERVINGS

1. Heat the oven to 400° with a rack in the center position. 2. Toss the potatoes on a rimmed baking sheet with 1 tbsp. of the olive oil and a sprinkle of salt. Spread them evenly, then set a wire rack on top. 3. In a large bowl, gently combine the beef, garlic powder, onion, bread crumbs, and ¾ cup barbecue sauce. Shape the mixture into 4 small loaves and place them on the wire rack over the potatoes. 4. Bake the potatoes and meat loaves for 30 minutes. Meanwhile, toss the green beans with the remaining olive oil and a pinch of salt. 5. Remove the pan from the oven. Brush the loaves with the remaining barbecue sauce and scatter the green beans around them. Return the pan to the oven and bake until the potatoes and beans are tender and a thermometer inserted into a meat loaf registers 150°, about 12 minutes more.

PER SERVING: 331 calories, 28g protein, 9g fat, 3g sat. fat, 35g carbs, 4g fiber, 496mg sodium

3 ADDITIONAL RECIPES FOLLOW

ROASTED SAUSAGE WITH MUSHROOMS, SQUASH & POLENTA Complementary ingredients and textures make this hearty autumn dinner a winner. The light sprinkle of fresh herbs lets the flavors of each component shine through.

INGREDIENTS 2 cups (about 6½ oz.) sliced cremini mushrooms 2 cups peeled, cubed butternut squash 2 cups (about 12 oz.) precooked polenta, cut into 1-inch cubes 3 tbsp. olive oil Salt and pepper 1 lb. (about 6 links) mild Italian pork sausage 1 tsp. chopped fresh rosemary

ACTIVE TIME: 15 MIN. TOTAL TIME: 45 MIN. MAKES: 6 SERVINGS 1. Heat the oven to 425° with a rack in the center position. 2. Toss together the first four ingredients on a rimmed baking sheet and season with salt and pepper. Spread the mixture evenly. 3. Use a fork to prick each sausage a few times, then tuck them among the other ingredients. Sprinkle on the rosemary. 4. Bake until the sausages are cooked and nicely browned, stirring halfway through, about 30 minutes.

PER SERVING: 346 calories, 13g protein, 24g fat, 8g sat. fat, 16g carbs, 2g fiber, 663mg sodium

PARMESANCRUSTED COD WITH GARLICKY SUMMER SQUASH

A cheesy bread crumb topping makes fish irresistible—even to finicky eaters. Paired with savory summer squash, this dish is a light yet satisfying meal. For the recipe, see page 94.