Serious Eats - seriouseats.com

Update: I simply assembled/prepped the ingredients the night before, leaving the rice noodle cooking and avocado slicing til the last possible moment (tossed the noodles with some sesame oil for transit). Transported, dumped - err, I mean artfully arranged - all ingredients on a big tray, added a stack of dry wrappers, plate of hot water, and tupperware bin full of clean butter lettuce leaves. And three sauces (ginger/soy, peanut, and gochujang).
There were two general reactions: COOL!, or, what on EARTH is this and how do I eat it? Made for a good conversation piece, added a much-needed bit of lightness and fresh veg to Xmas Day, and didn't kill anyone with gluten (the gochujang was the only part not GF - it got a big ol' sticker on the dish). Mission accomplished, thanks SE'ers for the suggestions.

I would add a comment, but can't, because I just drooled on my keyboard...
That just looks like the true meaning of Christmas, thank you Kenji!

My husband - who sincerely appreciates my ability to cook good food, fast, and introduce him to new foods
...and my 9-mo old, who makes everything, including a liverwurst sandwich, look adorable, and loves everything I give her (except for spaghetti noodles).

LOL @bruisedbuddha, you may have a good point!
Grilled pineapple would be perfect - we love grilled pineapple but I was never gonna remember that for dessert. I think with some d/s-free ice cream for me, and REAL ice cream for him :-) And maybe some kind of cookie crumb or something on top. Thanks SE!

Ham isn't boring! If you are worried about boredom, maybe try a nice glaze (not the kind that comes in a packet with the ham, but a real homemade one)?
Baked apples (sliced, not the whole-baked-apple-with stuff-inside) are a great side that go nicely with ham (also easy).
Make sure to have really good bread/rolls with the ham, for the inevitable ham sandwiches that will result. We had ham for Thanksgiving and my in-laws brought some yummy pretzel rolls that made great sandwiches!

I did SB for a while - it does NOT mean that you are stuck eating sugar free jello and cheese sticks for life :-) Although that might be the impression you get from reading the book.
Pretty much any veggie recipe is going to be okay, or maybe require minimal tweaking. Same thing for meat and egg dishes. The only place where I got into trouble was bbq sauce... most contain some form of sugar which is kind of essential and I'm not a big fan of subbing Splenda, agave, etc for the real stuff. My advice: just avoid stuff like that until "Phase 2" and make really great SE bbq sauce occasionally.
Get creative with salads and egg dishes. Try out meats and veggies you don't normally cook/eat. Try new spices... believe it or not, steak + veg gets old pretty quickly without something to mix it up a little.
Good cheese. Really, really good cheese. Take all the money you would normally spend on bread and pasta and put it toward your cheese budget!

I think the most important thing is to eat REAL food, which can be hard when SB advocates sugar-free this and low-fat that. My thought is that it's better to eat a little tiny bit of something REAL, rather than load up on fake stuff. If you eat a lot of "low carb pasta" or "such-and-such made with splenda" you're really not changing your eating habits, just your shopping habits.

Good luck! SB really does work (I had the insulin resistance issue too) as long as you figure out how to take "the rules" and make them apply to your life and eating habits.

@cookbook junkie... the opposite also causes your pyrex to explode. I put a ham in the oven (on a rack in a large pyrex dish) and maybe 30 mins later I realized the fat was rendering off, and I got worried that it would burn in the bottom of the dry dish. So I poured in (cold, tap) water and shrieked in horror as the pyrex exploded, shattering pyrex pieces and ham grease all over my oven... whenever combining hot and cold I always stand as far away as possible now.
My grandmother, though, scared the @#$%@#$ out of me when I was a teenager. She lived with us for a little while (folks were mostly not home, we were supposed to "keep an eye on each other") and she was a stellar, first class baker but getting on in years, you know? I came home from school one day to find a suspicious odor in the air and a PILE of ASHES in the kitchen trash can! Turns out she had found a new apple pie recipe, which advocated preheating the oven, putting the unbaked pie in a paper bag, putting it in the oven, and then turning the heat very low... practically off. Please note that this recipe only works, apparently, if you actually remember to turn the heat down - otherwise you wind up with a pile of smoking apple pie ashes and a hysterical granddaughter who will forbid you to bake without supervision!

@mini - It seems intimidating but really it's no biggie. Between now and TG, practice by roasting whole chickens (although I would mix up the spices, accompaniments, etc to avoid boredom by turkey day). It's essentially the same process, and it will give you a comfort level by making you familiar with the process... "does that look done?" "is the skin browning too much?" gravy making, etc.
Be sure to leave yourself plenty of time for preheating and roasting on the actual day of. More time than you think you need.
Or, depending on the size of the crowd you're feeding... start with a turkey breast instead. Or a ham. The uber-traditionalists will flame you but a great glazed ham is yummy, less intimidating imho, and people that really must have turkey can invite you to their house next year!

Thanks all! Well, the grandparents-in-law just got added to the mix, which is nice (really, I like them). I am now reconsidering the second-starch thing... maybe it's not needed, with some great bread/rolls... So ham, 1 starch (still undecided), bread, 2 veg - it's completely do-able in the time allotted.
As far as "tradition," I'm sure that comments will be made to the effect of "where's the turkey?" and "where's the gravy"? To which I will respond, "At your house. Where you're cooking dinner next year. Thanks."
I'll blame it on hormones.

Cold leftover chinese and cold leftover delivery pizza are the two greatest snacks, and breakfasts, of all time. Points deducted for reheating or using plates :-) I will purposely order "too much" takeout pizza (which I'm actually not too fond of) in order to have more leftovers. Pizza Hut's stuffed crust pizza is, truthfully, disgusting, but I cannot resist once it's cold.
We keep a pretty healthy pantry, but whenever there's ice cream or nutella around, a spoonful finds its way to my mouth at the oddest times...
I also like to make homemade pudding, and then eat it while still hot and runny. Unfortunately i have been doing all these things for years and cannot blame them on currently being pregnant!

Super-small kitchen = minimal stash. You would think that this would also lead to organization, but no. I am not that motivated.
salt cellar, pepper mill, Old Bay (we live in MD and it is required by law), sesame oil, veg oil, evoo, and balsamic live on the counter next to the stove. Everything else is in the narrow cabinet above (next to the stove, above the counter).
wet stuff and "most used" are on the bottom shelf. Above that... teas and spice mixes. Above that... a basket of also-rans that I don't need all that often, but do need to keep. Spices rotate their position according to taste and time of year - for example bay leaves languished up top all summer but have recently come down to the bottom shelf for soup, stew, and crockpot use all winter. Periodically I shuffle things around when the bottom shelf gets too crowded.
I also make sure to store everything in clear jars so that I can see what I'm looking for, as opposed to having to stop and read labels while things are boiling over on the stove.

OP, I might have married your BF's older brother :-) J/K, but seriously, I have been there and there are some things (some of which have already been brought up) which you should consider...
1. WHY exactly does he "hate veg?" His reasoning may lead you to a solution. DH hated most veg (and lots of other things too) until I made them and he tried them. Turns out, MIL = wonderful person but also = horrible, horrible, unadventurous cook. There are many food items which DH was convinced he hated because either they "sounded weird" he "never had them before" or "mom cooked the !@#$ outta them and he never had them properly prepared." Expose him to a variety of things, and well prepared... ie, go to a restaurant and order something that he would ordinarily never eat, and rave about it. Make something (realizing that you may be eating the whole thing by yourself) and just let him try it if he wants. If it's veg with butter, bacon, or cheese - so much the better. He has to want to change, etc.
2. Why exactly do you want him to change his eating habits? When DH and I were dating, it was just that I wanted to go out for sushi, etc without my dining companion feeling the need to hold their nose. Now that he's DH, it's more a long term issue about his health vs my sanity. I do all the cooking, so I am cooking (mostly) healthy things that I like to eat - it behooves him to eat the same things (otherwise he might starve). Maybe it's kinda selfish, but I now see his health problems = my health problems. As in, if he gets cancer/gets really fat/has horrible gas/etc... i have to deal with it to, his choices affect my life. I have repeatedly told him that I do NOT want to be a widow any sooner than I have to.
3. I know many PP's will disagree here, but a little subterfuge is not the worst thing in the world. I am a big fan of these methods:
a. buy something that he "won't eat" ("GOAT cheese? Yuck!). Put it in the fridge and REFUSE to let him eat it. I tell DH, "That's chevre, it's french and expensive and for my lunches this week... don't touch!" That led him to say, pleeeease let me taste. Lo and behold he LOVES chevre, and after he specifically asked for it a few times I let it slip that it's actually goat cheese.
b. Cook with an ingredient you don't think he'll eat, but don't tell him it's in there. Spinach in the lasagna, beans in the chili, butternut squash in the stew, etc. Just let him eat it all up and then (the next time you make it) mention "Huh. I didn't think you liked XYZ but it's in there." I don't usually make an effort to hide the ingredient.
c. When all else fails, bacon. Green beans cooked with bacon convinced DH that green beans can be more that the reheated (completely bare bones dry) frozen cut green beans that MIL is known for.

DH is now (after 10 years) a pretty adventurous eater (all manner of sushi, crispy fish head, loves lamb, loves broccoli, loves homemade mashed potatoes). A shared love of food (and discovery of new food) is one more thing that we can share, now. Good luck!