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!

LOW CARB INSTANT POT CHICKEN SALSA QUESO SOUP

A low carb Instant Pot Chicken Salsa Queso Soup that is easy to make, keto, gluten-free and oh, so delicious! It can be made in the electric pressure cooker or also in the slow cooker.
This low carb Instant PotⓇ Chicken Salsa Queso Soup is a recipe I made while cleaning out the fridge and experimenting with the Instant PotⓇ. It is unbelievably creamy, cheesy and so very good. It is simple to prepare too! It has become my new favorite low carb soup recipe.
This can also be made in the slow cooker and includes slow cooker directions in case you don’t have an electric pressure cooker. The chicken was so easy to shred coming out of the pressure cooker that it almost fell apart just moving to the cutting board.
You can make this soup very mild to quite spicy depending or which kind of salsa you choose to use. I used a medium heat organic red chunky salsa and it as spicy enough for me but was also okay for my hubby to eat, who can handle spicy food, although, he really would have preferred mild salsa. He doesn’t cook, so he doesn’t get to choose and he is just lucky I didn’t pick hot, lol.

INGREDIENTS:
  • 1 lb boneless skinless chicken thighs
  • 1 ⅓  cups chunky salsa (mild, medium or hot depending on your preference)
  • 3 cups chicken broth
  • 1 tsp sea  salt
  • 1 tsp garlic powder
  • ½  tsp ground chipotle powder
  • ½ tsp ground black pepper
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • ½ dried parsley
  • 1 (8-oz) package cream cheese, softened and cubed
  • ½ cup Jack cheese
  • ¼  cup queso fresco, crumbled, optional
  • 2 tbsp chopped cilantro, optional


INSTANT POT DIRECTIONS:
  1. Add chicken broth, salsa, sea salt, garlic powder, chipotle powder, black pepper, coriander, cumin, and parsley to the inner pot of the Instant Pot. Stir ingredients until combined.
  2. Add the chicken thighs to the pot. Cover, lock the lid and turn the steam release handle to the Sealing position.
  3. Select Pressure Cook (Manual) on High-Pressure setting and set the cook timer to 20 minutes.
  4. Once cooking time is complete, let the pressure release Naturally for 10 minutes and then Quick release all the remaining pressure.
  5. Open the lid and use a slotted spoon to transfer just the chicken thighs to a cutting board and use two forks to shred the chicken. Return the shredded chicken to the pot and stir into the soup.
  6. Select Saute mode on the Instant Pot and bring the soup to a boil. Add the cream cheese cubes to the pot and stir continuously until the cream cheese is melted into the soup (it is okay if there are tiny unmelted pieces of cream cheese).
  7. Press cancel to turn off the pot and add the Jack cheese and stir until melted into the soup.
  8. Serve soup in bowls and sprinkle each with ½ tbsp crumbled queso fresco and 1 tsp chopped cilantro. Serve hot.

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