The snap of fresh green beans is so satisfying to hear when prepping your meals, as well as the sizzles that arise from the pan when you toss them in with a generous dab of butter and a dash of salt.

Instead of just boiling or sauteing frozen vegetables, which turns them soggy and bland, try this standout cooking method ...

Stir in nutmeg and remaining celery salt. Drain the green beans and add to the sauce. Add the remaining thawed frozen green beans. Transfer the creamy beans to a casserole dish. Top with crispy ...

Green beans should have a bright ... drain well and pack in polythene bags. Cook them from frozen in boiling, salted water. Top and tail and either boil briefly, steam or stir-fry.

One study found spinach, loses 100% of its vitamin C if stored at room temperature for a week, 75% if refrigerated but just 30% if frozen. Green peas, broccoli and beans lose about half of their ...

I kept the frozen green beans in this recipe because I can always use the added nutrition after a big holiday feast, but you can throw in whatever leftover vegetables you have to put even more of ...