This site looks interesting...
Polish Food|Warsaw Life
Maybe look at individual recipes, then when it asks for things like sour cream, use a low fat version. If it calls for browning in butter, use canola or another vegetable oil, if it uses flour, use a combination of whole grain/white, and use a cornstarch slurry to thicken sauces and gravies (after getting rid of the fat), etc.
There are more and more sausages on the market that are natural, lower in fat.
Switch out regular potatoes with sweet potatoes or a whole grain rice or pasta.
My husband doesn't like the texture in a lot of veggies, so I'll change that, too. Like he hates a dish of sauteed zucchini but will eat it grated and "disguised" in a spaghetti sauce.