Taste of Home has a good magazine called Healthy Cooking. Lots of great recipes and most, if not all, recipes give nutrition facts and diabetic exchanges.

Here is a link that might be useful: Healthy cooking website

Having lived with a diabetic for over 30 years, we do not spend any extra money on books, special magazines etc and even stopped geting the magazine. He is insulin dependent and also attended a 6 week course on feet care, skin care, etc. I am glad to attended a 9 hour course, but believe me, the more you learn, the less you know, if you know what I mean.
Or diet is common sense. Watch the carbs, don't worry about sweets, watch pasta, cheese, and yes I know that is the one thing most diets contain. Magazines like Good Housekeeping have excellent receipts as do many others. Even the magazines from Rehman are good, but don't spend alot of money on them Look for magazines at garage sales, and thrift shops. You can find lots of receipes on line. Diet colas are not good, and watch for the hidden sugars. Veggies, potatoes, chicken etc are good. Most doctors will not use the term pre-diabetic now because it means nothing. Does he check his blood sugar every day? What is the AC-1 level? Has he had a complete physical? How do his legs/feet feel? Swelling?? Color?? Does he seem to require much water?? Does he do much excerise?? Eyes?? Hearing?? All these are related. Is his Dr. a diabetic specialist?

I don't make any special diabetic meals, I just count carbs. It's pretty easy once you get the hang of it.

One thing that I love is bread and muffins, etc., but that kind of thing raises my blood sugar too high, so I learned how to make the one-minute low-carb muffin, which is great for breakfast and doesn't affect my sugars at all.

There are good low-carb recipes online at Low Carb Friends, link below. That's where I found the one-minute muffin recipe.

Here is a link that might be useful: http://www.lowcarbfriends.com/bbs/

Marie, I agree that pre-diabetic means nothing, because if we don't act, he will be diabetic very soon. He keeps up with all his medical checkups. AC1 was 6.9. Checks blood sugar, sometimes twice a day, fasting and 2 hours later. I'm happy with him for that because it's the only way to figure out what affects the blood. Doesn't like exercise, but I've gotten him to walk with me twice. I will continue to encourage that.

I feel such a heavy responsibility with the food and cooking--actually overwhelmed. I'm cooking so much more than I used to, at a time in my life when I should be cooking less, if you know what I mean. Thank you for that website Oldgardener. I'm going to check out the one-minute muffin for sure.

Bunnylover, thank you too for that link.

My thin athletic DH has been pre-diabetic for about 10 years now. He checks his blood sugar, both fasting and 2 hours after a meal about once every two weeks.

I do cook differently - but just a bit. Pasta is now a once a month meal, and served with sauces made with lots of veggies. The pasta is also whole grain. Bread is never served with any meal.

Sandwiches - well, I like them, and he never did, so our sandwich lunches are everything you'd have on a sandwich, minus the bread. His is served with extra lettuce and a knife and fork.

I make our own soups, not only because I think canned soup tastes like crap (he loves canned soups!), but because I can control the sodium, and make sure any flour ingredients, like noodles, are made from whole grains.

I showed my DH the diabetic cookbook - and no, there wasn't anything in that book he was even willing to try. As a cook, I thought most of the recipes were gauged to please the "add a can of soup" group. I've never cooked that way, so their substitutions were still more sugar and salt than I've ever used.

We do lots of quick stir fries with lots of veggies and a bit of meat. Brown rice or barley. We haven't cut out everything tasty, but bacon (UMM, bacon), is now a condiment rather than a main ingredient. DH's fav pasta sauce is a browned sliced of bacon, diced, a bit of minced garlic, lots of chopped mushroom and cabbage. Add a bit of the pasta water, toss with the pasta, top with parmesan - the good stuff, not the Kraft shake cheese.