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An Oscar Award statue, a tub of popcorn, and True Lemon Pepper Spice Blend.

10 Easy Party Snacks for the Oscars 2023

If you missed it last year, the Oscars 2022 was eventful. A viral Will Smith moment, history-making wins, laughs, cries and beautiful designer gowns.

The 95th Academy Awards (also known as Oscars 2023) is coming up soon. We won’t know what events the night holds until it unfolds, but you can stir up the excitement yourself! Host an award watching night March 12 and bring a little Oscars flair to your guests.

You can view the entire list of Oscar nominations online, but there are some good contenders for Best Picture. Some of the nominated films include Avatar: The Way of Water, Everything Everywhere All At Once, and Elvis. But if you haven’t seen Top Gun: Maverick, I suggest you buckle up and feel the need for speed.

The event will be hosted by Jimmy Kimmel and broadcast on ABC. After setting your reminder, scroll through these recipes and get your grocery shopping list together.

Pecan True Lemon Basil Meatballs

Pecan True Lemon Basil Meatballs

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

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
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.

Oysters Rockefeller Crostini

Oysters Rockefeller Crostini

 Get fancy! These mouth-watering oysters are perfect for any celebration.

1 baguette bread loaf, cut into 24 slices
 3 tbsp olive oil
1 large whole clove garlic
6 slices center cut bacon, chopped
1 shallot, finely chopped
2 cups fresh spinach, chopped
1 tbsp Worcestershire sauce
¼ lb brie cheese, cut into 24 pieces
¼ cup butter, melted
6 packets True Lemon
3 tbsp water
1 tsp (or more to taste) Louisiana hot sauce
24 oysters, shucked, rinsed and drained (shells reserved)
¼ cup breadcrumbs (panko is best)
2 tbsp fresh parsley, chopped

1. Preheat oven to 350 degrees F.
2. Lightly brush baguette slices with 2 tablespoons of the olive oil. Bake 5-8 minutes until just crisp. Rub toasts with the garlic clove.
3. Meanwhile, in a large skillet over medium high heat, cook bacon in the remaining tablespoon of olive oil until almost crisp.
4. Add shallots and cook 2-3 minutes, until softened. Add the spinach and cook 2-3 minutes or until wilted. Stir in Worcestershire sauce.
5. Divide the spinach mixture evenly among the toasts. Top each with a piece of brie cheese.
6. Return the crostini to the oven to melt the cheese, about 5 minutes. Remove from oven.
7. Turn oven to broil and set oven rack about 6 inches from the heat source.
8. In a large ovenproof casserole, mix together the butter, True Lemon, water, hot sauce, and oysters. Place oysters in single layer, and sprinkle with breadcrumbs. Broil in the preheated oven until oysters begin to curl at the edges and breadcrumbs are toasted, about 5 minutes.
9. Remove the oysters and place one oyster on top of each crostini. Sprinkle with parsley and serve warm. For a fancy presentation, return each oyster to a half-shell. Serve with crostini on the side!

Tomatoes Stuffed with Fresh Mozzarella and Basil

Tomatoes Stuffed with Fresh Mozzarella and Basil

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


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.

True Lemon Shaker


True Lime Shaker


True Lemon Pepper Spice Blend


True Lime Garlic Cilantro Spice Blend


True Orange Ginger Spice Blend

Crispy Lemon Crab Triangles with Creamy Lemon Dipping Sauce

Crispy Lemon Crab Triangles with Creamy Lemon Dipping Sauce

It’s crunchy and savory! Top it with a creamy sauce and it’s perfect for entertaining.

For the crab triangles:
1 (6-ounce) can crab meat, drained
1/2 cup ricotta cheese
1 packet True Lemon
32 won ton wrappers
1 egg, beaten

For the dipping sauce: 
4 ounces cream cheese
1/4 cup butter
1/4 cup Parmesan cheese
1 packet True Lemon
1/4 cup milk
Non-stick cooking spray
1. Preheat oven to 350 degrees F. Spray a 15x10-inch pan with non-stick cooking spray.
2. In a small bowl, combine crab meat, ricotta cheese, and True Lemon.
3. Brush the won ton wrappers with beaten egg.
4. Place a rounded 1/2 teaspoon of crab filling in the centers, then fold won ton wrappers diagonally to form triangles. Place triangles on prepared pan. Spray each with non-stick cooking spray.
5. Bake at 350 degrees for 10 to 12 minutes, or until triangles are golden brown. Remove from oven and keep warm.
6. Meanwhile, soften cream cheese and butter. Add Parmesan cheese, True Lemon, and milk. Cook and stir over low heat until smooth.
7. To serve, place dipping sauce in a 1 cup serving bowl. Place bowl in center of serving plate. Surround bowl with crab triangles. Serve immediately. (Yields 32 crab triangles)

True Lemon Pepper Zucchini Patties

True Lemon Pepper Zucchini Patties

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

Easy True Lemon Tarts

Easy True Lemon Tarts

The name says it all – delicious, sweet and simple to make!
1 package tart shells (refrigerated)
1 package (4-serving size) lemon or vanilla instant pie filling (plus ingredients to prepare mix)
2 packets True Lemon
1. Preheat oven to 450 degrees F.
2. Bake tart shells for 8 minutes or until lightly browned. Let cool.
3. Prepare pie filling according to package directions adding True Lemon to this mixture.
4. Let stand 5 minutes or until thickened. Cover and refrigerate.
5. Just before serving, spoon pie filling into tart shells. Serve topped with whipped cream, if desired!

Fresh Fruit Lively Dip

Fresh Fruit Lively Dip

This is a refreshing option that everyone will love. And it’s a cinch to make!
Assorted fruit for dipping
8 oz vanilla yogurt
4-6 oz non-dairy dessert whipped topping
1-2 packets True Lemon
1. Cut all fruit into bite-size pieces and place on a round serving dish.
2. Combine yogurt, whipped topping, and True Lemon. Gently stir until combined.
3. Place yogurt mixture in a small bowl in the center of the serving dish. Enjoy!

Refreshing Lemon Lime Tea Cookies

Refreshing Lemon Lime Tea Cookies

It’s not a party without a few sweets, right?! These cookies are soft, light and buttery. Perfect for everyone! 
For the cookies:
1 ¼ cup all-purpose flour
½ cup cornstarch
¾ cup butter, softened
1/3 cup powdered sugar
6 packets True Lemon
3 tbsp water
For the glaze (optional):
1 cup powdered sugar
1 packet True Lemon
2 packets True Lime
1 tbsp milk
1 tbsp water
For the cookies:
1. In a small bowl, combine flour and cornstarch, mix and set aside.
2. In large bowl, cream together the butter and sugar until smooth.
3. Gradually add the flour-cornstarch mixture to the butter and sugar mixture, blending until smooth.
4. Add water and True Lemon and blend to a smooth consistency.
5. Divide dough in half and shape into two rolls on wax paper. Wrap tightly in wax paper and chill three hours.
6. Slice dough into 1/4-inch slices and place on an ungreased cookie sheet.
7. Bake 10 minutes at 350 degrees or until cookies are set (cookies will not brown).
8. Remove from cookie sheet and let cool completely on baking rack.
For the glaze (optional):
1. When cookies have cooled, whisk sugar with water, True Lemon, and True Lime.
2. Slowly add milk and whisk for drizzling consistency.
3. Drizzle cookies lightly with glaze. Allow glaze to set 45 minutes. Enjoy!

True Lemon Herb Hummus

True Lemon Herb Hummus

This flavorful hummus is quick and easy to put together. Try it paired with chili lime tortilla chips!
4 garlic cloves
 2 tbsp plus 1 tsp olive oil
One 15 oz can chickpeas (drain and save ¼ cup liquid)
¼ cup tahini or peanut butter
4 packets True Lemon
3 tsp ground cumin
1 tsp fresh parsley
½ tsp salt
½ tsp paprika
1. Crush garlic and sauté in 1 teaspoon olive oil until translucent.
2. Transfer to food processor and blend with olive oil, chickpeas, liquid, tahini, True Lemon, cumin and parsley.
3. Season with salt. Pour into bowl and top with paprika.

True Citrus Champagne Punch

True Citrus Champagne Punch 

Add this cocktail to your lineup to celebrate all the big wins of the evening!
4 tsp True Lemon Shaker (or 16 packets True Lemon) dissolved in ½ cup water
 2/3 cup superfine sugar
1 cup vodka
½ cup limoncello
2 tsp vermouth
Assorted fresh fruit
One 750ml bottle chilled dry champagne or sparking wine
Fresh mint, as garnish
1. Combine the True Lemon water, sugar, vodka, limoncello, and vermouth in a large nonreactive bowl and stir until the sugar is completely dissolved.
2. Add fresh fruit and stir to combine.
3. Cover and refrigerate until chilled, about 1 to 2 hours. Add the champagne and gently stir. Serve over ice, and garnish with fresh fruit and mint, if desired. Yields about 1-1/2 quarts (8 to 10 servings).

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Written by

Amy Cimo is a Nutrition Coach, Personal Trainer and Wellness Enthusiast based out of Baton Rouge, Louisiana. After going through her own health journey, she found her passion in helping others find balance between nutrition, physical activity and mindset to live healthy and be truly happy. Amy attended Louisiana State University where she received a Bachelor of Arts in Mass Communication and a Bachelor of Science in Business Administration. She became a Certified Personal Trainer in 2021 through the National Academy of Sports Medicine (NASM) and a Certified Nutrition Coach in 2022 through Precision Nutrition.