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New Year, New You!

2 January 2020

PlanBuyCook has also released a book to go with the App which was released on Jan 1, 2020.

It's hard to believe that we've reached the end of a decade and of course what way to kick start your 2020 with some delicious and easy recipes to make this your best year yet! Jen and Gaby from meal planning app PlanBuyCook gave us some quick tips on how to make meal planning simple along with some tasty recipes that we can all make at home (perfect for after training hard in the pool!)

How to Meal Plan

  • Sit down for 10 to 15 minutes a week to plan your meals.
  • Think back over last week's meals and try to do something different. Ask the other members of the household for ideas.
  • Think about your week and know when you have time to cook and how many meals you will need to cook.
  • Look in the refrigerator, freezer and pantry to see what ingredients you need to use.
  • Enter your choices on your meal planner or meal planning app. Share it to avoid the daily "What's for dinner?" question.
  • Write out your shopping list, including all the sides. Double ingredients for freezable meals where possible (our app does this easily for you).
  • Don't forget snacks or lunchbox fillers, breakfasts and lunch basics like cereal, bread, cheese, fruit etc.
Write your own recipes and the ingredients will automatically be added to the shopping list within the App


Chicken Enchiladas

This chicken enchilada recipe is one of those meals that that whole family will instantly fall in love with. We used a store-bought cooked chicken, but you can also poach your own chicken or use leftovers from a roast. The red rice in this dish is very more-ish! Make this when you have less than an hour to cook dinner one night.

Prep: 15 mins
Cook: 40 mins
Serves: 4


  • 1/2 brown (yellow) onion, diced
  • 1 tbsp of butter
  • 1/2 tsp cumin seeds
  • 2 tbsp of tomato paste (concentrate)
  • 3/4 cup of jasmine rice
  • 1 cup of chicken or vegetable stock, boiling
  • 400g / 14oz of tinned black beans
  • 1/2 store-bought roast chicken, shredded 8 soft tortilla wraps
  • 750mg / 2 jars of mild chunky salsa
  • 100g / 3 oz of grated cheese

Optional extras to put on top:

  • 2 avocados, sliced or diced
  • 8 tbsp of sour cream
  • 1/2 iceberg lettuce, shredded


1. Preheat oven to 160C degrees / 320F / Gas mark 3.

2. Place the onion and butter in a saucepan and cook over a low heat until soft.

3. Add the cumin seeds and cook until fragrant add tomato paste/concentrate cook for a minute while stirring.

4. Add the rice coat the grains in the tomato butter mix then add the hot stock bring to the boil place a lid on top and simmer for 12 minutes.

5. Remove from heat and allow to stand for 5 minutes with lid on. Then add the drained rinsed beans and stir through.

6. To assemble the enchilada, place 8 enchiladas on the bench top divide the shredded chicken between the 8 enchiladas and put 2 spoons of rice mix on each.

7. Roll each, then place them in a baking dish and cover with the tomato salsa. Sprinkle with grated cheese, then place in the oven.

8. Bake in the oven for 30 minutes.

To serve: place two enchiladas on each plate and place the avocado, sour cream and lettuce in the middle of the table and allow people to add this themselves.

This is a generous recipe for four serves, so you will usually have leftovers. These are great for after school snacks or a leftover meal later in the week.



Spanakopita is a fantastic vegetarian dish the whole family can enjoy, and perfect for an occasion when you have lots of mouths to feed. Freeze any unused portions for later.

Prep: 10 mins
Cook: 45 mins
Serves: 4


  • 500g / 18oz of frozen spinach
  • 1 tbsp / 20ml of olive oil
  • 1 brown (yellow) onion, finely diced
  • 1 clove of garlic, crushed or grated
  • 400g / 13oz of fresh firm ricotta 100g / 3oz of feta, crumbled
  • 1/2 cup of grated parmesan
  • 2 eggs
  • 2 sprigs of flat leaf parsley, chopped
  • zest of 1 lemon
  • a pinch of ground nutmeg pepper
  • 100g / 4oz of filo pastry
  • 30g / 1oz of butter, melted for glazing or olive oil
  • lemon wedges


1. Defrost the spinach then squeeze out any excess liquid.

2. In a saucepan, heat the olive oil and cook the onion and garlic until fragrant (about 10 minutes). Add a bit of water to stop the onion from colouring. Turn onto a plate and allow to cool.

3. In a large bowl, mix ricotta, feta, parmesan, eggs, parsley, lemon zest, nutmeg and pepper. Add spinach and cooled onion mix to the bowl and mix to combine.

4. Preheat the oven to 180C / 375F / Gas mark 4 - 5.

5. Line the base of a 25cm/10" round or 30cm x 20cm (12"x 8") rectangle ovenproof dish with 2 sheets of filo pastry. The edges should overhang the dish. Spread the spinach and cheese filling evenly over the base, then fold in overhanging edges of pastry.

6. Brush the edges with butter, then place another 2 sheets of filo pastry on the top, then brush with butter.

7. Place in the oven and bake for 30 - 40 minutes.

8. Remove from oven and leave to stand for 15 minutes, then cut to serve.

This is also great served cold.

To check out the PlanBuyCook App head to the App Store now!

Planbuycook.com.au / fb: planbuycook / IG @planbuycook

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