10 Easy Party Snacks for the Oscars 2023

These are super easy to make ahead and pop in the oven, microwave or air fryer to heat quickly when ready to serve!

Ingredients:

1lb ground chicken

1 egg

½ cup parmesan cheese

½ cup breadcrumbs

2 cloves garlic, minced

4 packets True Lemon

1/2 cup toasted chopped pecans

1 tsp oregano (fresh)

1 tsp basil (fresh)

1/2 tsp salt

2 tbsp olive oil

Directions:

1. Place ground chicken, egg, parmesan cheese, breadcrumbs, garlic, oregano, basil, True Lemon packets, pecans, and salt in a medium bowl.

 2. Knead mixture together with hand till evenly combined. Form mixture into 1-inch balls.

3. In large non-stick skillet, warm olive oil over high heat.

4. Place meatballs in pan, up to 8 at a time, and cook until all sides are browned, approximately 8 minutes for each meatball.

5. Remove with slotted spoon and add to your favorite spaghetti sauce.

A classic appetizer and perfect for grazing when accompanied by good friends.

Ingredients:

For the vinaigrette:

1 cup (packed) fresh basil leaves

1/2 cup olive oil

4 packets True Lemon dissolved in 2 tbsp water

1 tbsp Sherry wine vinegar

1 tbsp Dijon mustard

For the tomatoes:

6 medium tomatoes with stems

2 seven-ounce balls of fresh, water-packed mozzarella
1 ½ tbsp coarsely chopped fresh basil
6 basil leaves (for garnish)

Directions:

For the vinaigrette:

Blend all ingredients in blender until basil is very finely chopped and vinaigrette is thick.

Season to taste with salt and pepper. Cover and chill.

For the tomatoes:

Cut a small "X" in the skin of the ends that are opposite the stem of each tomato.

Place tomatoes in a pan of boiling water (water should just cover the tomatoes), and cook for 30-seconds. Using a slotted spoon, transfer tomatoes to a plate. Starting at the "X", peel skin off the tomatoes.

Cut 1/3 to 1/2 inch off end opposite to the stem of each tomato. Scoop out the insides with a small serrated spoon, leaving the shells intact.

Mix mozzarella cheese cubes and chopped basil in a medium bowl. Divide cheese mixture among the tomato shells, and pack gently.

Put one filled tomato on each plate, and garnish with a side of the vinaigrette (or drizzle over the top). Garnish with fresh basil leaves, if desired.

Who said veggies can’t be fun? Your guests are sure to love these!

Ingredients:

For zucchini patties:

2 cups zucchini, grated

1/2 cup Egg Beaters (or 1 egg)

1/4 cup carrots, grated

1/4 cup celery, grated

1/2 cup all-purpose flour

1/4 cup bread crumbs, plain (unless you prefer flavored)

1/2 cup reduced fat parmesan cheese

1/2 cup fat free mozzarella cheese, grated

1 tsp True Lemon Pepper Spice Blend

½ tsp True Lime Garlic Cilantro Spice Blend

For the dipping sauce:

1 cup non-fat plain yogurt

4tbsp sweet honey mustard

2 packs pure Via Stevia sweetener

2 tsp honey

½ tsp True Orange Ginger Spice Blend

Directions:

1. For the sauce, mix all ingredients together and keep cool until ready for use.

2. In a large bowl, put grated zucchini, carrots, and celery. Use paper towels and press onto the vegetables to soak up as much moisture as you can.

3. Add Egg Beaters, flour, breadcrumbs, cheeses and spice blends. Mix well to distribute ingredients evenly.

4. Heat non-stick skillet on medium heat and spray with non-stick cooking spray. You can also fry them in any oil of your choosing.

5. Drop the mixture by heaping spoonfuls into the pan and gently press with the spoon to flatten them a little. Also use your spoon to form them into round patties. Cook until golden brown on each side, remove from pan and put on paper towels to soak any leftover grease.

6. Let cool and eat with your dip. Enjoy! (Yields 10-12 patties)