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Cool Turkey Pitas Plump and sweet, Sun-Maid Raisins or Cape Cod Cranberries add a burst of fruit flavor to these handy pita pocket sandwiches. 2 cups coarsely chopped cooked turkey or chicken 1 ⁄2 cup diced celery 1 ⁄2 cup diced red apple 1 ⁄3 cup Sun-Maid Raisins or Cape Cod Cranberries 1 ⁄3 cup low fat plain yogurt or reduced-calorie mayonnaise Salt and pepper 6 small lettuce leaves 3 pita breads (6-inch), halved Combine turkey, celery, apple, raisins and yogurt or mayonnaise in a medium bowl. Season with salt and pepper to taste. Place 1 lettuce leaf in each pita half. Fill breads with turkey mixture, dividing evenly. Makes 6 servings. Nutrients per serving (1/2 filled pita): Calories 210; Protein 17g; Fat 3g (Sat. Fat 1g); Carbohydrate 27g; Dietary Fiber 2g; Cholesterol 35mg; Sodium 210mg. Glazed Chicken and Raisin Pilaf A Mediterranean-style, one-pot meal that delivers a tasty mix of whole food goodness – fruits, vegetables, grains and lean meats. 2 teaspoons vegetable oil 4 chicken breast halves, skinned, boned and cut into 3/4-inch cubes 2 tablespoons packed brown sugar 2 tablespoons soy sauce 1 ⁄2 teaspoon crushed red pepper 1 can (14 .5 oz.) chicken broth 2 cups long-grain white rice 1 ⁄2 teaspoon ground cinnamon 1 ⁄4 teaspoon ground cardamom or ground ginger 1 ⁄2 teaspoon ground coriander 1 cup Sun-Maid Raisins or Fruit Bits 1 ⁄2 cup thinly sliced green onions 1 ⁄2 cup minced parsley Heat oil in Dutch oven or large deep skillet (with lid) over high heat. Add chicken and cook until browned. Reduce heat to medium. Add brown sugar, soy sauce and crushed red pepper. Stir until chicken is glazed and cooked through. Remove chicken from pan to serving bowl; set aside. Pour chicken broth and 2 1 ⁄4 cups water into skillet. Add rice, cinnamon, cardamom and coriander. Cover and bring to boil. Reduce heat to low and simmer until rice is tender