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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!

Dump-and-Bake Chicken Cordon Bleu Casserole

There's no need to even boil the pasta! Just dump-and-bake for this easy 10-minute Chicken Cordon Bleu Casserole (a perfect way to use leftover ham or leftover chicken)!


Ingredients

1 (22 ounce) jar Alfredo sauce (about 2 ½ cups)
2 cups low sodium chicken broth
1 cup white wine (or substitute with an additional 1 cup of chicken broth)
1 (16 ounce) package uncooked rotini pasta
1 cup grated Swiss cheese, divided
1 cup diced, cooked chicken
1 cup diced, cooked ham
¼ cup breadcrumbs combined with 1 tablespoon melted butter
Garnish: fresh parsley

Instructions
Preheat oven to 425 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
In a large bowl, whisk together Alfredo sauce, chicken broth, and wine until completely smooth and combined.
Stir in the uncooked pasta, ½ cup of cheese, chicken, and ham. Cover tightly with aluminum foil and bake for 40 minutes.
Remove dish from the oven and give it a stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
Once pasta is al dente and the sauce has thickened, sprinkle remaining ½ cup of cheese over the top, and finish with a layer of buttered breadcrumbs.
Bake uncovered for 5 more minutes, or until cheese is melted and breadcrumbs are golden brown.
Garnish with fresh chopped parsley, if desired.

Recipe Notes
I used equal amounts of ham and chicken here, but you can certainly go with just one or the other (depending on what you have on hand). For instance, if you have a plethora of leftover ham, you can use 2 cups of the ham and omit the chicken entirely.
Use a large jar of store-bought Alfredo sauce, or use 2 1/2 cups of homemadeAlfredo sauce.
Skip the wine and use additional chicken broth, if you prefer.
This is a great way to use up leftover chicken, but you can also just purchase a rotisserie chicken at the grocery store or use pre-cooked chicken such as Perdue ShortCuts.
To add vegetables to the dish, try stirring some frozen peas into the pasta during the final 5-10 minutes of baking.
For a Chicken Cordon Bleu Casserole with Rice, try this recipe.
Instead of breadcrumbs, try making a Chicken Cordon Bleu Casserole with Ritz crackers on top! Simply crush the crackers until you have 1/4 cup of crumbs. Toss the crumbs with 1 tablespoon of melted butter and use in the recipe, just like you would use the buttered breadcrumbs.
Cooking for a Smaller Family? Cut the ingredients in half and bake the casserole in an 8-inch square pan. The cooking instructions and the baking time remain the same.


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