It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!


The name of this recipe – Chicken Pepper Bacon Melts – really says it all. This is a simple and delicious weeknight dinner that the entire family will love!
To make these Chicken Pepper Bacon Melts, boneless skinless chicken breasts are portioned, then pounded to about a quarter of an inch thick. (This allows the chickean to cook quickly and evenly, and it also tenderizes the poultry too!) The breasts are then coated and fried until golden brown.
Once fried, the chicken is layered with a sauce made from our homemade condensed cream of chicken soup, sautéed red bell peppers, sweet onions, and bacon. Finally a slice of Fontina cheese is laid on top.
Bake the Chicken Pepper Bacon Melts in the oven until heated through (about 10 to 15 minutes) and the cheese is melted on top – and you’re done!

  • ½ pound bacon slices (8 strips)
  • 1 large red bell pepper, about 8 ounces cut into thick strips
  • 8 ounces (in weight) sweet onion such as Vidalia, cut into thick strips (one medium to large onion)
  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 whole eggs
  • 2 tablespoons whole milk
  • 1 ½ cups bread crumbs
  • 1 pound boneless skinless chicken breast cut into four portions and pounded to ¼ inch thick
  • Oil for frying
  • ¾ cup condensed cream of chicken soup, see our homemade recipe here
  • ¼ cup whole milk or light cream
  • 4 thick slices Fontina cheese, total 8 ounces
  1. In a large sauté pan, cook bacon to just under crisp (still slightly chewy). Drain on paper towels and reserve bacon fat.
  2. Leave two tablespoons of bacon fat in the pan and reserve the remaining fat for later in this recipe.
  3. Heat the pan to medium heat and add peppers and onions and cook over medium for ten minutes. Pour into a bowl and set aside.
  4. Preheat oven to 350 degrees F.
  5. Add salt and pepper to flour and place in a pie plate.
  6. Place the two eggs and two tablespoons of milk in a large bowl and whip.
  7. Place bread crumbs in a second pie plate.
  8. After chicken has been pounded, dip in flour, shake off excess, dip in egg then in bread crumbs and hold on a plate or platter.
  9. In the same pan you used to cook the peppers and onions, add remaining bacon fat and top it off with vegetable oil to about one half inch deep. Heat to 350 degrees using a candy thermometer to test.
  10. Line a sheet pan with foil.
  11. Fry two pieces of chicken at a time browning on each side and removing to waiting sheet tray. It is not necessary to cook completely through as it will finish in the oven so cook just to a nice golden brown on both sides.
  12. Mix the condensed cream of chicken soup with the quarter cup of milk or cream and microwave until hot. Divide this over the tops of each fried chicken portion.
  13. Next, divide the cooked onion and peppers evenly over the tops of the portions.
  14. Top each with two slices of bacon and then divide the cheese between each portion.
  15. Bake uncovered for 10-15 minutes or until the cheese has fully melted and starting to brown.
  16. Remove from oven and serve with your favorite side.


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