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!


I teamed up with the Wisconsin Milk Marketing Board and to bring you this Cajun Chicken Alfredo with Broccoli! I’ve been compensated for my time. All opinions are mine alone.

A popular restaurant dish, this Cajun Chicken Alfredo is updated with broccoli, homemade cajun seasoning, and the creamiest, cheesiest Alfredo sauce! 
If you started making Cajun Chicken Alfredo for everyone in your neighborhood, you’d probably put every restaurant in the area out of business.
This is one of those recipes that fills you soul with love and cheese. It’s warm and creamy and cheesy and just so very delicious.

In fact, on my “days off” when I cook for fun with no regard to where the light in my living room is, I make this. I made it yesterday for my in-laws while in town for Christmas, and I’m making it for my own parents tomorrow.
  • salt and freshly ground black pepper
  • 1 pound penne pasta
  • 2 cups broccoli florets
  • 1 pound thin boneless skinless chicken breast cutlets
  • 2 - 3 tablespoons Homemade Cajun Seasoning or store bought
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3 cloves garlic minced
  • 1/2 cup dry white wine such as Chardonnay
  • 2 cups heavy cream
  • 8 ounces Wisconsin parmesan cheese shredded, plus more for garnish
  • US Customary - Metric


  1. Preheat oven to 200 degrees. In a large pot, bring 4 quarts water and 1 tablespoon salt to boil.
  2. Add pasta and cook until al dente, about 9 minutes. Strain out pasta and reserve pasta cooking water.
  3. Return pasta cooking water to boil. Add broccoli and blanch until just tender and bright green, about 1 to 2 minutes. Immediately drain and plunge in to a bowl of ice water to stop the cooking and set the color.
  4. Meanwhile, arrange chicken on a baking sheet or work surface and sprinkle both sides generously with cajun seasoning.
  5. In large skillet, heat oil until shimmering. Arrange chicken in a single layer and cook, flipping once, until the temperature on an internal thermometer reaches 155 degrees, about 5 minutes on each side. Transfer clean baking sheet or oven-safe plate, cover with foil, and place in oven to keep warm.
  6. Clean skillet if desired (see notes). Return skillet to stove and melt butter until foaming over medium-high heat. Stir in garlic until fragrant, about 30 seconds.
  7. Whisk in wine to deglaze the pan. Simmer until sauce has reduced by half, about 2 minutes (your pan is hot at this point so it should go pretty quickly).
  8. Whisk in cream and simmer until slightly thickened, about 2 minutes. Fold in parmesan cheese. Season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper).
  9. Return pasta to skillet and toss gently to coat. In skillet or in a large warmed bowl, pile broccoli on top of pasta, top with chicken, and garnish with more parmesan cheese.
Recipe Notes
It is not necessary to clean the skillet after Step 5. If you don't, the flavorful bits and spices from cooking the chicken will season the Alfredo sauce. It will also turn the sauce beige in color. If you prefer a white sauce, clean the skillet before proceeding with Step 6.


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