With the possibility of a Valleywide quarantine looming, it’s important to keep your fridge and pantry stocked with the right ingredients so you can whip up meals throughout the day. For those with children, it’s even more essential to plan ahead now that school has been canceled for a few weeks. And while grocery shelves might seem emptier these days, you can still make healthy meals, even with limited options.

First, take a moment to assess what you already have. Throw out all expired items to make room for at least two weeks’ worth of food for your household. Then hit up the grocery stores with a list, preferably during non-peak times, and make a meal plan for a week or two. A silver lining in these times of austere choices? Moving closer to a zero-waste kitchen.

FRUITS AND VEGETABLES

With people focusing their attention on canned goods and packaged food, the produce aisles are still plentiful. But be strategic about buying perishables. Select hardier vegetables like cauliflower, Brussels sprouts, carrots and broccoli, which will last in the fridge at least through your first week at home. Make and freeze vegetable soup, like broccoli, asparagus or corn. Stock up on whatever fruits you can find, and freeze the ones you can’t eat right away, such as berries and bananas, for smoothies.

For your second week at home, opt for frozen vegetables, which have just as much nutrition. Dried fruits like mangoes, figs, apricots and prunes are also good to keep in the pantry, as they make excellent toppings for oatmeal or as additions to homemade muffins. For canned goods, tomatoes—whole and diced—are a must-have for sauces and chili.

PROTEINS

Protein is a major building block, so make sure you have enough to tide you through the coming weeks. Freeze lean proteins like chicken breasts and ground turkey, while canned meats like tuna, salmon and sardines are good for getting seafood into your diet. Beans pack a wallop of protein: The best-tasting are those you make yourself from dried beans, but keep a few cans on the shelf. (Garbanzo beans are especially convenient for making hummus, which takes only minutes to prepare using just a few ingredients.) Eggs will keep for weeks in the fridge; or boil a few, which will keep for about a week with the shells on. The shelf life of cheese can be extended if you store it properly; better yet, freeze it. For sustaining energy throughout the day, have a variety of nuts within easy reach.

GRAINS

Grains and grain alternatives store for a long time in the pantry. While pasta has been flying off the shelves, consider alternatives such as quinoa, millet, farro and amaranth. Visit Asian markets for large bags of brown or white rice; they keep indefinitely as long as you store them in a cool, dry place. Visit local bakeries and stock up on freshly made bread, which freezes well if wrapped properly. Crackers are also another pantry staple that are versatile carriers for cheese or fruit. Keep a few boxes of low-sugar cereals for breakfast; add fruit, nuts or seeds for extra flavor and protein.

ALWAYS KEEP ON HAND

Try to keep aromatics like garlic, onion and ginger on hand. They’ll go a long way toward giving depth to whatever you cook. Other pantry suggestions include a fresh bottle of olive oil and chicken stock. And now is the time to freshen up those spices to give your cooking more punch.

TREATS

You’ll be inside for days on end. Treat yourself (and your kids) occasionally. Get a bar of good chocolate or, better yet, gather ingredients for making cookies, brownies and other baked goods.

TAKEOUT

If you just don’t have it in you to cook yet another meal, takeout is always an option. There are many local restaurants offering curbside pickup or no-contact delivery, but take the necessary precautions to minimize your exposure.