Ok, here are my excuses ready to go; it’s the first week of school and I’m ever so tired, the weather drastically changed and what I had planned was no longer appropriate, ummm…did I mention I’m tired?
All of this led to an unacceptable amount of veg and fruit wastage. 
Into the composter went; 2 pears, a big handful of arugula, 3/4 of a cucumber, two really gross potatoes, 1/2 a punt of raspberries and an apple.
Not cool.
My only redeeming moment is that I didn’t waste any meat.  In fact, I made up a fun casserole to use the remains of a chicken.  No chicken?  How about ham?  No ham?  Tuna?  No tuna?  How about a meatless meal?
This is basically a tarted-up mac and cheese.  Simply make a white sauce, add 2 cups of cheese (I like a nice sharp cheddar) and season with a tablespoon of dried mustard.
Add in any cooked vegetables that you have hiding in the fridge that are just too little amounts to make a meal unto themselve.  I have 1-1/2 cobs of corn that I cut all of the kernels off and 1/2 cup of already chopped parsley. 
Mix everything with four cups of cooked pasta.  I have a short lasagne type noodle that looked really neat in the store but then I wasn’t sure what to do with so…
Pour into a buttered casserole dish, top with bread crumbs (or crushed crackers) and dot the top with butter.  Bake 330 degrees until the whole thing bubbles (about 20 minutes).  Voila!

Even little fingers that have already eaten their dinner like to get in on this action. 🙂