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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!

Marinated Baked Chicken Tenderloins

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Marinated Baked Chicken Tenderloins: lean, tender, easy to cook and always so tasty. The chicken marinade ingredients are simple with the minimal prep. Serve these with Rice, Mashed Potatoes and a salad on a side to turn this simple recipe into a fancy meal!

Chicken tenderloins need minimal prep before cooking since they have little to no fat to trim off. I like to purchase these at Trader Joe’s. They come in smaller packs and fit nicely into freezer. I make sure I always have different types of chicken in the freezer at all times. No one really has all that extra time to go grocery shopping every day.
Just like all meat before baking or grilling, I like to toss these tenderloins into simple marinade and marinate for few hours or usually overnight before baking. You can also marinate these 2 days in advance before baking, making this easy recipe the perfect meat dish for big parties that need days of prepping.

Marinated and Baked Chicken Tenderloins: lean, tender, easy to cook and so tasty. The chicken marinade ingredients are simple with the minimal prep. The longer you marinate these, the better (at least 4 hours or ideally overnight). Serve these with Rice, Mashed Potatoes and a salad on a side to turn this simple recipe into a fancy meal!

 INGREDIENTS : 

  • 16-20 chicken tenderloins (2 lbs)
  • 1/2 cup mayonnaise
  • 1/2 tablespoon Montreal steak seasoning
  • 1 teaspoon coffee rub seasoning (I use Trader Joe's)
  • 1/4 teaspoon fine salt


INTRUCTIONS : 

  1. Rinse chicken in cold water and paper towel pat dry. Trim off any excess skin or fat.
  2. In a medium bowl, combine all of the marinade ingredients: 1/2 cup real mayonnaise, 1/2 tbsp Montreal steak seasoning, 1 tsp coffee rub seasoning and 1/4 tsp fine salt. Stir until well blended.
  3. Transfer chicken into bowl with marinade and toss or give a nice stir to evenly coat the chicken. Cover with plastic food wrap and marinate 4-6 hours or overnight.
  4. Prep: soak bamboo skewers for 15-20 minutes in cold water to keep them from burning in the oven.
  5. Preheat the oven to a 400° F and line a baking sheet with parchment paper.
  6. Thread chicken tenderloins onto wet skewers (1 tenderloin per skewer), then transfer onto prepared baking sheet, placing them 1” apart.
  7. Bake for 30 minutes in the center of the oven or until chicken is cooked through (at least 165°F) and golden. You don’t need to turn these halfway – I don’t do it.


Recipe Notes
Chicken tenderloins can be marinated as far as 2 days in advance before cooking.
This recipe for chicken marinade can also be used to grill chicken tenderloins or thighs. 

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