Here are the 8 most popular recipes of 2020 according to you, the LG community. These are the most viewed, saved and cooked meals, so I rounded them up in this blog post for you to enjoy.

I always preach about the powerful combination of exercise and nutrition. A great place to start with healthy eating is putting your focus on cooking really delicious and nutrient-dense meals that are portion-friendly. The more you enjoy what you’re eating, the more satisfied you’ll be, and the more you’ll stay consistent with healthy eating.

If you like these, I highly suggest checking out my cookbook – it contains 300+ yummy recipes just like these.

Chicken Parmesan Casserole

Imagine your favorite dish of chicken parmesan, but in a warm easy casserole.

Chicken Parmesan Casserole

Course Entrees
Servings 4 servings


  • 1 1/2 lbs breaded chicken tenders
  • 1/2 jar spaghetti sauce 28 oz jar
  • 1/2 cup shredded mozzarella cheese
  • 3/4 cup panko or Italian bread crumbs
  • 1/2 cup shredded parmesan
  • 2 tbsp unsalted butter room temperature
  • 1/2 tbsp fresh basil roughly chopped
  • 2 tsp dried parsley
  • 2 tsp dried oregano


  • Preheat oven to 400 degrees.
  • Place chicken strips on a large cookie sheet lined with parchment paper. Bake for 15 minutes.
  • Let the chicken cool slightly, and roughly chop.
  • Place the chicken in the bottom of an 8×8 baking pan.
  • Top with spaghetti sauce, mozzarella, breadcrumbs, parmesan, and butter.
  • Bake for 20-25 minutes or until the cheese and the breadcrumbs are golden brown.
  • Garnish with basil, dried parsley, and dried oregano.


You may choose to use boneless, skinless chicken breasts or breaded chicken tenders.
Garlic Butter Steak Bites

Everything you love about a nice steak im tiny little bites.

Garlic Butter Steak Bites

Servings 4 servings


  • 1 tbsp olive oil
  • 1 1/2 lbs. chuck-eye steak, cut into 1 1/2 in. pieces
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp unsalted butter
  • 3 cloves garlic, diced
  • 1 tbsp diced white onion
  • 1 tsp dried parsley


  • Preheat a very large frying pan over medium high heat with olive oil. When the olive oil is hot but not smoking, add in the steak. Brown on one side for 2 minutes, flip, and brown on the other side for 2-3 minutes or until cooked to your preference.
  • Remove steak from the pan and place into a bowl.
  • In the same pan, add in the garlic, onion, and butter. Stir for 2 minutes or until the garlic and onions are softened and butter has melted.
  • Pour the butter over the steak and toss. Stir in fried parsley. Enjoy!
Lasagna Chicken

The dinner recipe you’ll have on repeat in your home. My entire family literally inhaled it the first time I served it,


Lasagna Chicken

Course Entrees
Cuisine American, Italian
Servings 4 servings


  • 1 cup ricotta
  • 1/2 cup shredded parmesean
  • 3 tsp dried oregano, divided
  • 2 tsp lemon juice
  • 2 tsp dried basil
  • 1/2 tsp lemon pepper
  • 1/2 tsp kosher salt
  • 4 boneless chicken breasts (5-6 oz. each)
  • 1 1/2 cups spaghetti sauce
  • 1 cup shredded mozzarella
  • 2 tsp dried parsley


  • Preheat oven to 400 degrees. Line a large, rimmed sheet pan with parchment.
  • In a medium bowl, combine the ricotta, parmesan, 2 teaspoons oregano, lemon juice, basil, lemon pepper, and salt.
  • Place the chicken breast on the prepared pan.
  • Cut a slit into the chicken to create a pocket. Repeat with all the chicken.
  • Divide the ricotta mixture between the chicken breasts, and fasten with toothpicks to close.
  • Ladle spaghetti sauce over the chicken breasts, dividing evenly. Divide mozzarella between chicken.
  • Bake for 30-35 minutes, or until a meat thermometer registers 165 degrees in the thickest part of the chicken.
  • Sprinkle with remaining oregano prior to serving.
Chicken Cauliflower Fried Rice

A guilt-free as it’s packed with protein, nutritious and lower carb than the traditional version

Chicken Cauliflower Fried Rice

Course Entrees


  • 1 medium head cauliflower roughly chopped
  • 1 tbsp olive oil
  • 2 tsp fresh ginger
  • 3 medium carrots diced
  • 1 small red onion diced
  • 1 1/2 cups shredded rotisserie chicken
  • 1/4 cup tamari
  • 1 tbsp sriracha
  • 1 tbsp sesame oil
  • 1 tbsp scallion greens sliced


  • Process the cauliflower into rice-sized pieces in a food processor fitted with a shredding blade.
  • Heat olive oil in a large skillet over medium heat. Add the ginger and stir for 1 minute.
  • Add the carrots and onions; sauté for 5 minutes.
  • Stir in the chicken and cook for 2 minutes.
  • Add the Tamara, sriracha, and sesame oil to the pan; stir for 1 minute.
  • Remove the mixture with a slotted spoon and transfer into a large bowl.
  • Add the cauliflower to the pan and cook through.
  • Stir the chicken mixture back into the pan and toss with the cauliflower.
  • Garnish with scallions.
Everything But the Bagel Pork Chops

There is just something about this seasoning on a pork chop that is too good for words.

Everything Bagel Pork Chops

Servings 4 servings


  • 1 tbsp olive oil
  • 1/2 cup plain Greek yogurt
  • 1 1/2 cups panko breadcrumbs
  • 2 tbsp “everything but the bagel” seasoning
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 bone-in pork chops


  • Preheat oven to 200 degrees.
  • Heat olive oil in a large nonstick skillet over medium heat.
  • Spoon yogurt onto a medium plate.
  • Combine panko breadcrumbs, bagel seasoning, salt, and pepper into a large pie plate.
  • Coat both sides a pork chop with the yogurt and dredge through the panko mixture.
  • When the oil is hot, add the pork chop to the skillet.
  • Repeat with the following pork chops.
  • Cook the pork without moving it in the pan for 5-6 minutes, or until you see the bottom browning. Flip using tongs, and cook for an additional 5-6 minutes or until browned at least 145 degrees.
  • Fit a large, rimmed sheet pan with a baking rack and place the pork on the rack.
  • Keep warm in the oven while repeating the steps with the remaining pork chops.
Apple Crisp Crumble

Macro friendly.. meaning you can have a servings and easily fit it into your macros/portions to enjoy on track + most importantly, you won’t  even notice it’s a “healthier” version.

Apple Crisp Crumble

Servings 5 servings


  • 4 Gala apples, peeled, cored and diced
  • 3 tbsp water
  • 1 tbsp maple syrup
  • 2 tsp lemon juice
  • 2 tsp cinnamon
  • 1 cup old-fashioned oats
  • 1/2 cup almond flour
  • 1/2 cup roughly chopped almonds
  • 1/4 cup room temperature coconut oil
  • 1/4 cup maple syrup
  • 1 tsp cinnamon
  • 1/2 tsp sea salt
  • Cooking Spray


  • Preheat oven to 350 degrees.
  • Toss apples with water, maple syrup, lemon juice, and cinnamon in a medium bowl.
  • To make the Topping, toss oats, almond flour, almonds, coconut oil, maple syrup, cinnamon, and sea salt in a separate medium bowl.
  • Grease 9×9 pan with cooking spray.
  • Place apples in the baking pan, and top with topping (oat mixture).
  • Bake for 40 minutes, until bubbly.
  • Let cool for 5 mins and enjoy.
Southwestern Pasta Salad

A delicious southwestern twist to pasta salad.

Southwestern Pasta Salad

Servings 4 servings


  • 1/4 cup plain, nonfat Greek yogurt
  • 1/4 tsp dried parsley
  • 1/4 tsp dried dill
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp sea salt
  • 1/4 tsp pepper
  • 1 12 oz. package bowtie noodles
  • 1 15 oz. can canned black beans, rinsed and drained
  • 1 14.75 oz. can roasted corn kernels
  • 1 pint cherry tomatoes, quartered
  • 1 cup shredded rotisserie/cooked chicken
  • 1 avocado, pitted and roughly chopped
  • 1/4 cup cilantro, roughly chopped
  • 1 large scallion (white and green parts), thinly sliced


  • Combine Greek yogurt, parsley, dill, onion powder, garlic powder, sea salt, and pepper together and mix to create the ranch dressing. Set aside.
  • Cook pasta according to package directions.
  • Drain pasta, and rinse under cold water for 1 minute.
  • Combine noodles, black beans, corn, tomatoes, chicken, avocado, cilantro and scallion in a large bowl.
  • Mix in desired amount of ranch dressing and enjoy!
Loaded Baked Potato and Chicken Casserole

This recipe combines all you love about a loaded baked potato with the convince of a family-friendly casserole dish.

Loaded Potato and Chicken Casserole

Course Entrees
Servings 2 servings


  • 2 large russet potatoes diced into 1 inch pieces
  • 1 tbsp olive oil
  • 1/2 tsp ground sea salt
  • 1/2 tsp freshly ground black pepper
  • 1 medium onion diced into 1 inch pieces
  • 2 large cooked chicken breasts diced
  • 3/4 tsp paprika
  • 1/2 tsp garlic powder
  • 1 tbsp hot sauce
  • 2 pieces cooked bacon crumbled
  • 2 tbsp shredded monterey jack or sharp cheddar cheese


  • Preheat oven to 400 degrees.
  • Toss potatoes with olive oil, and season with salt and pepper. Place on a large rimmed baking sheet lined with parchment paper.
  • Bake for 20 minutes, or until browned.
  • Flip the potatoes, and add the onion, chicken, paprika, garlic powder, and hot sauce.
  • Cook for an additional 15-20 minutes, or until potatoes are golden brown and the onions have cooked through.
  • Top with bacon and cheese. Bake for 5 minutes or until cheese has melted.

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