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Sign-up Sheet
APPETIZER: Fresh Veggie Tray
Jicama Sticks: _______________________________ Cherry Tomatoes: ___________________________
Sliced Bell Peppers & Sugar Snap Peas: _____________________________________________________
Carrot Sticks & Sliced Cucumbers: _________________________________________________________
Hummus for Dipping: _________________________ Low Fat Ranch: _____________________________
ENTREES:
4oz Grilled Turkey Burgers: ____________________________ , ________________________________
4oz Grilled Chicken Breasts: ___________________________ , _________________________________
Whole Wheat Hamburger Buns: ________________________ , _________________________________
Grilled Turkey Hot Dogs: ______________________________ , ________________________________
Whole Wheat Hot Dog Buns: __________________________ , _________________________________
SIDES:
Chili Beans Made with Tomatoes & Corn + ½ Cup Ladle: _____________________________________
Grilled Onions/Peppers/Squash: ___________________________________________________________
Lettuce & Tomatoes: __________________________ Pickles & Onions: ___________________________
DESSERTS: Fresh Fruit Tray or Salad
Blueberries, Raspberries, and/or Strawberries: ______________________________________________
Sliced Bananas: ______________________________________________________________________
Ripe Cut Melon (Honeydew, Cantaloupe or Watermelon): __________________________________
Cut Oranges: __________________________ Diced Apples: ______________________________
Mini Mufns/Cupcakes: ____________________________________________________________
20 Dark Chocolate Covered Strawberries: _______________________________________________
“Eating and drinking colorful fruits and veggies
provides a natural variety of vitamins, minerals,
phytonutrients, and fiber that allow you to be
your best everyday.”
Fruits & Veggies—More Matters®
Produce for Better Health Foundation
4
th
of July
Potluck
2 Gallons Water– Plain & with Fruit: ____________________________
Paper Plates: _______________________________________________
Bowls: ___________________________________________________
Utensils: __________________________________________________
4-6 Ounce Cups: ___________________________________________
Napkins: _________________________________________________
Healthy Food Guideline Checklist:
Make half of all food offerings colorful fruits and vegetables*
Offer smaller portions of foods
Offer foods low in solid fats, added sugars, and sodium
Offer whole-grain foods
Make water more available
*For information and tips about lling half your plate with fruits and veggies,
visit FruitsAndVeggiesMoreMatters.org.
Jicama Sticks:
Cherry Tomatoes:
Sliced Bell Peppers & Sugar Snap Peas:
Carrot Sticks & Sliced Cucumbers:
Hummus for Dipping:
Low Fat Ranch:
4oz Grilled Turkey Burgers:
4oz Grilled Chicken Breasts:
Whole Wheat Hamburger Buns:
Grilled Turkey Hot Dogs:
Whole Wheat Hot Dog Buns:
Chili Beans Made with Tomatoes & Corn + ½ Cup Ladle:
Grilled Onions/Peppers/Squash:
Lettuce & Tomatoes:
Pickles & Onions:
Blueberries, Raspberries, and/or Strawberries:
Sliced Banana:
Ripe Cut Melon (Honeydew, Cantaloupe or Watermelon):
Cut Oranges:
Diced Apples:
Mini Muffins/Cupcakes:
20 Dark Chocolate Covered Strawberries:
2 Gallons Water– Plain & with Fruit:
Paper Plates:
Bowls:
Utensils:
4-6 Ounce Cups:
Napkins: