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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!

WHITE CHICKEN SPINACH LASAGNA

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Layers of lean ground chicken and mushrooms, spinach, a creamy white sauce, lasagna noodles, and cheese, make this White Chicken Spinach Lasagna a bit lighter than the traditional version while still being loaded with delicious, comforting flavor!

Lasagna is quite possibly the ultimate comfort food with layer upon layer of savory meat, cheese, and pasta with those divine ruffled edges (my favorite part).  But I wanted something a little different from the norm the other day when I decided to make lasagna for my family, so I went with a cheesy, creamy chicken lasagna recipe with a white sauce instead of the traditional red, and it was sooooooo good that I just had to share!

This is the best chicken lasagna recipe I’ve tried.  Instead of shredded chicken and sliced mushrooms, I decided to combine ground chicken and finely chopped mushrooms together for the more traditional lasagna texture of browned beef and pork, except with the lighter, healthier combination of lean chicken and extra veggies in the form of minced mushrooms!
Ingredients
Sauce
  • 1/4 cup butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 6 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 1/2 cups milk
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon fennel seed

Lasagna
  • 9 whole lasagna noodles, cooked according to package directions
  • 2 tablespoons olive oil, divided
  • 1 pound ground chicken
  • 16 ounces crimini mushrooms, minced
  • 4 cups mozzarella cheese, shredded
  • 2 cups ricotta cheese
  • 16 ounces baby spinach
  • 1 1/2 cups grated Parmesan cheese
  • Parsley, chopped for sprinkling on top (optional)



Instructions
Sauce
  1. In a large saucepan, melt the butter over medium heat.  Add the chopped onion and garlic, and cook until softened, about 3-4 minutes.  Sprinkle the flour over the softened onions, then stir to combine, cooking for another 1-2 minutes.  
  2. Whisk the chicken broth and milk into the onion and flour mixture, then stir constantly until the sauce simmers and thickens, about 4-5 minutes.  Stir in the basil, oregano, salt, and pepper, then remove from heat.    

Lasagna
  1. Bring a large pot of salted water to a boil, then cook the lasagna noodles according to package directions.  Drain and lay out in a single layer on a baking sheet sprayed with cooking spray so they don't stick.
  2. In the same pot, add 1 tablespoon of the olive oil and heat over medium-high heat.  Add the spinach and cook for 3-4 minutes until wilted.  Drain in a colander, squeezing out as much excess water as possible.
  3. In a large pan, heat the remaining tablespoon of olive oil over medium-high heat, then combine the ground chicken and mushrooms and brown together until the chicken is cooked through.  Drain off any liquid.
  4. To assemble, spread 1/4 of the sauce on the bottom of a large 9x13-inch baking dish.  Lay 3 of the cooked lasagna noodles on top.  Layer on 1/2 of the chicken & mushroom mixture, then spread 1/2 of the wilted spinach on top.  Dollop with half of the ricotta cheese mixture., then spread with another 1/4 of the sauce.  Sprinkle with 1/3 of the mozzarella and Parmesan cheeses.  
  5. Repeat layers by first arranging 3 more of the lasagna noodles over the first layer, then topping with the remaining chicken & mushroom mixture, spinach, ricotta cheese, and another 1/4 of the sauce and 1/3 of the mozzarella and Parmesan cheeses.
  6. Finish the lasagna by arranging the last three noodles on top, then spread with the remaining sauce and sprinkle with the last of the mozzarella and Parmesan cheese.  
  7. Bake at 350 degrees F. for 35 to 40 minutes until hot and bubbly, finishing under the broiler just to add a little color to the top, but being careful not to burn the cheese.  Let the lasagna stand for at least 5-10 minutes before slicing and serving.  Sprinkle with freshly chopped parsley, if desired.

Recipe Notes
You could use 1 package of frozen spinach in place of the fresh spinach.  Just defrost and squeeze out as much water as you can.
Lasagna can be made 1 day in advance and refrigerated.  Just add 15 minutes to the baking time and cover with aluminum foil for the first 20 minutes of baking time.  You can also freeze the lasagna and bake for 2 hours until hot through, keeping the lasagna covered with aluminum foil for the first 1 hour and 15 minutes.
Inspired by All Recipes.

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