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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!

creamy parmesan herb chicken mushroom (no cream option)

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Thick and lightened up creamy parmesan herb chicken mushroom with a kick of garlic is your new favourite dinner recipe! with a no heavy cream — or any cream — at all option!

Creamy Parmesan Herb Chicken Mushroom! Wow! So many flavours in the one pan! Crispy skinned chicken simmered in a beautifully thick and creamy sauce, using NO cream if you’re ‘cream hesitant’, with a mixture of herbs, a good kick of garlic and parmesan; simple ingredients for maximum taste. Sounds good, right? This is the first recipe I’m sharing with you all for 2017. A low fat alternative without depriving us of any flavours.
A thick and lightened up Creamy Parmesan Garlic Herb Chicken Mushroom with a kick of garlic is your new favourite dinner recipe! With the option of NO heavy cream at ALL!

Ingredients
  • FOR THE CHICKEN:
  • 6 chicken thighs (skin on or off, bone in or out)*
  • 2-3 teaspoons garlic powder
  • Salt and pepper
  • FOR THE SAUCE:
  • 1 tablespoon minced garlic
  • 400 g | 14 oz cups sliced mushrooms (1½ cups)
  • 1 teaspoons dried basil
  • 1 teaspoons dried oregano
  • 2 teaspoons fresh chopped parsley
  • 1½ cups 2% milk*** (or cream if using: see notes)
  • 1 teaspoon chicken bullion powder (or stock powder)
  • Salt and pepper , to taste
  • 1 tablespoon cornstarch (cornflour) mixed with 2 tablespoons of extra 2% milk****
  • 3/4 cup fresh grated Parmesan cheese , divided
  • 1/4 cup fresh chopped parsley (EXTRA), to serve
  • OPTIONAL ADD IN:
  • 2 cups spinach
  • 2 cups broccoli florets, lightly steamed

Instructions
  1. Preheat oven to 200°C | 400°F.
  2. Season chicken with garlic powder, salt and pepper.
  3. Heat cooking oil spray in a large, non stick and oven-proof skillet over medium-high heat until hot. Sear chicken thighs until golden and crispy on each side (about 3-4 minutes each side).
  4. Transfer chicken to the oven and roast until completely cooked through, (about 25-30 minutes).
  5. Once chicken is done, transfer to a warm plate and set aside. Drain some of the excess fat from the skillet, reserving 2 tablespoons for added flavour.
  6. Return skillet to the stove over medium-high heat and sauté the garlic in the pan juices until fragrant (about 1 minute). Add the mushrooms, herbs and 2 teaspoons of parsley and fry until mushrooms begin to soften.
  7. Reduce heat to low-medium heat, add the milk (or cream) and bring to a gentle simmer, stirring occasionally, and being careful not to boil. Add in the bullion powder and season with salt and pepper to your taste.
  8. Pour the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.
  9. Add 1/2 cup of parmesan cheese; allow sauce to simmer for a further minute until cheese melts through the sauce. Add the chicken back into the pan and allow to simmer for 1-2 minutes in the cream to take on the flavours. Taste test and add extra salt or pepper, if desired.
  10. At this point, add in the optional add-ins, if desired. Allow spinach to wilt (if using).
  11. Sprinkle with the remaining 1/4 cup of parsley and 1/4 cup parmesan cheese.
  12. Serve with steamed rice, over steamed vegetables or pasta.
Recipe Notes
*To substitute chicken breasts for thighs, there is no need to continue to bake them in the oven. After adding the breasts back into the pan, continue simmering in the sauce until completely cooked through.
**If you don't have to oregano and dried basil leaves, use 2 teaspoons Italian herbs.
***For DAIRY FREE OPTIONS: Substitute milk with almond or rice milk. 
SIDE NOTE: Alternatively, replace the milk with half and half, heavy cream, thickened cream or a reduced fat cooking cream. If using any of the creams suggested, do not add the cornstarch mixture. You won't need it.
****For a gluten free option, find GLUTEN FREE Cornstarch where available

PLEASE NOTE: Due to some readers having difficulty with this recipe, I have retested it and found the original recipe posted works fine, as it has for many other readers. However, I have modified the recipe since posting for a better outcome for future readers! ENJOY!

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