I love food, which may come as no surprise since I do write a food column. But if you’re like me and love some seriously good eats, then relying on a food court, delivery guy or dining hall buffet as your main source of sustenance doesn’t always cut it.

While the lure of feels-like-free meal plans and an ACT card full of Dining Dollars can be hard to resist, cooking is a great way to keep meals healthy and inexpensive.

The following three recipes are easy, healthful and all less than $5 a serving.

Chicken Lo Mein  (cost: $2.69/ serving)

2 skinless, boneless chicken breasts

1 tablespoon soy sauce

2 packages ramen noodles

1/2 cup chicken broth

2 tablespoons oyster sauce

1 teaspoon granulated sugar

2 green onions

1 tablespoon vegetable oil

2 cups frozen broccoli

1 cup frozen carrots

1. Rinse chicken under cold water and pat dry. Cut into cubes. Toss with soy sauce and let marinate for 30 minutes. Cook ramen according to package directions and drain.
2. In small bowl, combine chicken broth, oyster sauce and sugar. Set aside. Wash green onions in hot water and drain. Cut into small pieces (easiest to do with scissors)
3. Heat vegetable oil in frying pan over medium heat. Add chicken. Increase heat to medium-high and stir fry chicken until white and nearly cooked.
4. Add frozen broccoli and carrots. Cook briefly then add chicken broth mixture. Bring to a boil, reduce heat to medium-low and simmer for 5 minutes. Stir in noodles and green onion. Cook until heated through.

Eggplant Parmesan (cost: $1.57/serving)

1 medium eggplant

1 teaspoon dried basil

1/8 teaspoon (or to taste) garlic salt

1 cup tomato sauce

1/4 cup pine nuts

1/2 cup shredded mozzarella

1/4 cup grated parmesan cheese

1. Preheat oven to 350?F.  Spray 8 inch x 8 inch baking pan with nonstick cooking spray.
2. Wash eggplant and cut into thin slices, about 1/4 inch thick. Stir basil and garlic salt into tomato sauce.
3. Lay out eggplant slices flat on baking pan.  Spoon tomato sauce over top. Sprinkle pine nuts on top.
4. Cover with foil and bake for 20 minutes or until slices are tender when speared with a fork. Remove from pan.
5. Sprinkle mozzarella and Parmesan cheeses on top. Bake, uncovered, for 10-15 minutes until cheese has melted.

Crab Rangoon (cost: $1.79/ serving)

1/4 cup canned or fresh crabmeat, drained

1/2 green onion

1/4 cup cream cheese

1/2 tablespoon Worcestershire sauce

1/2 tablespoon (or to taste) garlic powder

1 teaspoon minced fresh ginger (optional)

1 tablespoon minced fresh cilantro leaves (optional)

12 wonton wrappers, or as needed**

1 egg, lightly beaten

1. Preheat oven to 425?F. Lightly flake crabmeat with fork. Wash green onion and dice.
2. Combine crabmeat, onion, cream cheese, Worcestershire sauce and garlic powder.
3. Lay out a wonton wrapper in front so that it forms a diamond shape. Use finger to wet edges with the beaten egg. Place up to 1 teaspoon of crabmeat mixture in middle of the wrapper. Spread mixture out toward the ends so that middle isn’t too bulky. Pinch the edges closed to seal.
4. Brush tops of the Rangoon with sesame oil or vegetable oil before baking. Bake for 10 minutes or until crisp.
5. Can serve alone or with Chinese hot mustard or sweet and sour sauce

**You can also try this recipe without the wontons and serve as a dip with crackers or celery.